Here's a genius way to have your brioche and eat it too: an Avocado Brioche. Healthy avocados stand in for most of the fat in this recipe, and you get a bread that's flaky, tender and quite perfect. A vegan, soy-free and nut-free recipe. (Updated from a recipe first posted on November 12, 2008)
Brioche used to be my favorite bread once upon a non-vegan time and I've never quite gotten over it. There is something magical about a bread with a melt-in-your-mouth texture and a crust that's perfectly flaky and brittle. So much so that you cannot but forgive and forget all those calories crammed inside of it.
Some years back I shared with you my Vegan Olive Oil Brioche with Aquafaba -- a bread so many of you have made over the years and loved. But before I came up with that one, I had shared with you, near the inception of this blog, a recipe for an avocado brioche that I love just as much.
I came up with this brioche while trying to find a way to use up some perfectly ripe avocados before they went bad on me, and because I just didn't feel like more guacamole. Avocados are really an excellent substitute for butter because they are high in fat (the good kind, unlike butter) and they have a creamy texture when mashed which is not unlike that of butter.
You will need two large or three small avocados for this recipe (about a cup, total), and just two tablespoons of vegan butter. This gives you the perfect texture: flaky and tender, and the bread has a lovely gold crust with an exquisite pale-green crumb.
How to make a beautiful avocado brioche:
- Use avocados that are perfectly ripe--green with a buttery texture and that mash easily. You can also blend them, but make sure they are smooth before you add them to the batter, with no lumps.
- As soon as you mash the avocado, squeeze some lemon juice on it so it doesn't discolor.
- The avocado kneads into the flour quite easily, but make sure you take the time to knead the butter into the dough thoroughly at the end for that great texture.
- You can shape this brioche anyway you want to--I like making four balls and laying them side by side in the loaf pan for a traditional shape. You can braid your brioche or just make a regular loaf.
- Every bread should be cooled thoroughly on a rack before slicing, and this brioche is no exception. I know you can't wait to eat it, but you don't want to eat it until it's perfect, do you?
Ingredients for avocado brioche:
- Bread flour (or all purpose flour)
- Nondairy milk (almond, soy or any milk will do)
- Vegan Butter
Looking for more vegan bread recipes?
- Quick Ciabatta
- The Perfect Sandwich Bread
- Rustic Tuscan Bread | Pane Toscano
- Easy French Bread
- Gluten-Free Sandwich Bread
Vegan | Soy-Free | Nut-Free
- 2 1/4 tsp active dry yeast
- 1/3 cup + 2 tbsp almond milk warm
- 3 1/4 cup bread flour (can use all purpose flour)
- 2 avocados (perfectly ripe, mashed until there are no lumps. Squeeze a few drops of lemon juice into the avocado so it remains bright green.)
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp vegan butter (softened, at room temperature)
- Mix the yeast the milk in a large bowl or the bowl of a stand mixer and let stand 5 minutes for the yeast to "bloom".
- Add to the bowl 1 cup of flour, mashed avocados, sugar and salt.
- Mix well until ingredients have blended together. Then add the remaining flour and knead by hand or on low-medium speed in a stand mixer for about 8-10 minutes. The dough will be smooth and elastic and although it will appear sticky, it won't stick to your fingers.
- Add the vegan butter and knead on medium-high speed or by hand until the butter is incorporated into the dough.
- Place the dough in an oil-coated bowl. Cover with plastic wrap and place in a warm place for about 1 1/2 hours or until doubled.
- Punch the dough down, then cover again and let rise for another 2 hours.
- To shape the dough, divide it into four equal portions. Shape each portion into a smooth, oval ball.
- Spray oil on the inside of a standard 9 X 5-inch loaf pan.
- Place the four balls of dough touching each other inside the loaf pan.
- Cover loosely with oiled plastic wrap or with a shower cap and let rise another hour or until the loaf fills the pan and mushrooms over it.
- For a nice color, brush on some extra virgin olive oil mixed with salt.
- Bake in a 375-degree oven for 30 minutes.
- Place the loaf pan on a rack and let the bread cool about 20-30 minutes or until cool enough to handle. Unmold the bread from the pan by sliding a knife around the edges and turning upside town. It should release quite easily.
- Continue cooling, right side up, until thoroughly cooled.