A delicious vegan brioche made with extra virgin olive oil instead of butter. This dairy-free, eggless version of the classic French bread bakes up stunningly golden brown and fluffy with a soft, light and tender crumb. Video included!
There is something rather addictive about a brioche: a goodness so subtle, it makes me wonder if the femme or homme who uttered the phrase "je ne sais quoi" for the first time ever was tucking into a brioche.
This beautiful bread has a light but close-knit and soft crumb, an elegant, barely-there sweetness, and a flaky, golden crust that melts in your mouth. In France, a brioche (pronounced bri-yosh) is considered a "viennoiserie," a breakfast bread like croissant, falling as it does at the cusp of a bread and a cake.
Traditional brioche recipes uses a ton of butter and eggs to get that incredible texture and rich flavor. But making a perfect brioche without eggs and butter is very possible. I've shared with you two versions of a vegan brioche in past years: a stunning avocado brioche, that uses avocado in lieu of most of the butter, and this recipe that I am resharing today with updated photos and a video that shows the entire process step by step: a vegan olive oil brioche.
This vegan brioche uses aquafaba or chickpea brine instead of eggs (a technique I also use in my vegan chocolate babka). It is a must-try if you love baking bread. The aquafaba gives the bread a wonderful lightness and helps achieve that perfect, soft, feathery texture. Olive oil stands in nicely for the butter, and it makes this indulgent bread a little healthier too!
Table of Contents
Ingredients
- Active dry yeast or instant yeast. You can use either, with no difference to the results. I more often than not use active dry yeast.
- Non-dairy milk. Use any milk of your choice, including almond milk, soy milk, oat milk and cashew milk.
- Sugar. A brioche needs to be lightly, but not very, sweet. Use any granulated sugar here. I used turbinado sugar.
- Bread flour and all-purpose flour. You need a combination to acquire the right texture. However, if all-purpose flour is all you have, you can substitute that for the bread flour.
- Extra virgin olive oil. You won't really taste the olive oil in the bread, but it will add a wonderful richness and flavor.
- Aquafaba. Aka "chickpea brine," or the thick-ish liquid left in a chickpea can after removing the chickpeas. Aquafaba adds lightness and airiness to the brioche.
For optional "egg" wash
- Maple syrup. A simple "egg" wash of equal parts maple syrup, olive oil and aquafaba help make this loaf even more golden and stunning.
Watch how to make vegan brioche
Top tips
- Two rises for amazing flavor: Brioche is a labor of love because making the dough takes a little longer than making an average bread dough does, and you need to go through two rises, like a true French baker would. Remember, if something is worth doing, it's worth doing right. Patience is key here.
- Take your time to beat the fat into the dough: One of the things that gives brioche its unique texture is that you beat in the fat after the dough has already been formed and kneaded. Butter incorporates faster into the dough, because it is semi-solid at room temperature, but olive oil will take a bit longer: about 10-15 minutes in all, or 3-5 minutes after each addition of olive oil.
- Shape the brioche: You can shape the brioche in a sectioned loaf, which I usually do, or, if you have a brioche pan, you can use that instead. If you have smaller brioche molds, use them to make 12 cute little brioche rolls with this recipe, but cut baking time down to about 12-15 minutes. You can also make smaller balls and nestle them in the loaf pan, which would make a rater cute loaf, or braid the dough, like a vegan challah. You can also simply bake the brioche into a regular loaf.
Recipe FAQs
You absolutely can. Substitute with an equal quantity of vegan butter: 12 tablespoons or 1 ½ sticks. Make sure the butter is at room temperature when you begin adding it to the dough.
I have a delicious vegan brioche buns recipe on the blog. But if you prefer using this dough instead, yes, go ahead and shape the dough into 10 balls and bake in a 2-quart baking dish and bake in a preheated 375-degree Fahrenheit/190-degree Celsius oven for 20 to 22 minutes.
You can skip the overnight rise and just proceed to shape into a loaf. However, you will sacrifice the amazing flavor that a slow, overnight rise gives the bread.
Uses for brioche
Leftover brioche is one of the best foods to have on hand. It toasts beautifully and is divine with a pat of vegan butter and jam. But you can also repurpose it in so many creative ways.
- Vegan French Toast. Brioche is the perfect base for a delectable vegan French toast recipe. Or add the leftover brioche to this gorgeous vegan French toast casserole.
- Bread pudding. Add the brioche to a bread pudding, like this vegan apple bread pudding or this vegan pumpkin bread pudding.
- Savory dinner casserole. The slightly sweet brioche works wonders in savory casserole recipes. Try adding it to this vegan muffaletta casserole instead of Italian bread, or this vegan spinach, sausage and cheese casserole.
- Strata. Brioche is especially yummy in strata recipes, like this vegan zucchini breakfast strata.
- Sandwiches. Vegan brioche bread is great for sandwiches. Use it for a simple PBJ or add lots of savory fillings of your choice.
Storage instructions
- Refrigerate: Store the vegan brioche in a bread box or airtight container or plastic bag at room temperature or in the fridge for up to five days.
- Freeze: Freeze the brioche in a freezer-safe container or bag for up to four months.
- Thaw fully and warm in oven before serving.
More yummy vegan bread recipes
Recipe card
Vegan Olive Oil Brioche Recipe
Video
Ingredients
- 2 ¼ tsp (1 package) active dry yeast
- ⅓ cup + 2 tbsp nondairy milk
- 1 cup unbleached all-purpose flour
- 1 ¾ cup bread flour
- ¾ cup aquafaba
- ¼ teaspoon salt
- 3 tablespoon sugar
- ¾ cup extra virgin olive oil (use a good quality olive oil for best results)
Optional "egg" wash
- 1 teaspoon extra virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon aquafaba
Instructions
Make the brioche dough
- Place the yeast and ⅓rd cup of warm, nondairy milk in the bowl of a stand mixer and let the yeast bloom, about five minutes.
- Add the all-purpose flour, aquafaba, sugar, and salt to the yeast mixture. Mix well on medium speed until everything is incorporated.
- Add the bread flour and knead for five minutes on medium speed or until the dough comes off the sides of the bowl and clumps around the dough hook.
- Add a third of the olive oil and knead it into the dough. It will look like there is too much oil in the beginning, but don't worry. Be patient and the dough will eventually begin to absorb the oil. It takes between 3-5 minutes on medium speed for the oil to absorb into the dough. Once the oil has absorbed, add another third of the olive oil and knead it into the dough. Repeat with the final third of the olive oil.
- When all of the oil is gone and the dough looks smooth again but sticks slightly to the bottom, you are done kneading. Scrape the dough out of the bowl and onto a lightly floured board. Form into a smooth ball.
- Place the dough into a large, oiled bowl (or back in the bowl of the mixer after oiling) and cover with cling wrap. Place in a warm place to rise for 90 minutes.
- After 90 minutes, the dough should have doubled. Punch it down and once again form the dough into a smooth ball. Place it back in the bowl, cover, and refrigerate overnight or for 8-12 hours.
Shape the brioche
- In the morning the dough should have risen again. If it's not doubled at least, let it stand outside in a warm place until it doubles. Otherwise, punch the dough down and shape into four even balls.
- Let the balls stand on the countertop, covered with a kitchen towel, for 10 minutes. Meanwhile, oil a standard eight-inch loaf pan. Place the four balls side by side in the pan so they are touching each other.
- For a shiny top, mix the optional "egg" wash or glaze ingredients in a small bowl and apply to the top of the brioche with a brush. Do this once more just before putting the loaf in the oven.
Bake the brioche
- Once the loaf has risen and domed over the pan (about 90 minutes), place in a preheated 375 degree oven and bake for 30 minutes.
- Remove the loaf pan and let it cool on a rack until it can be handled, about 30 minutes. Remove the loaf from the pan and let it cool thoroughly on a rack. Serve.
Nutrition Information
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Elle says
What is the best, richest non-dairy milk to use in baked bread? Almond, Soy, Cashew, Oat? Each has a different thickness. Thanks for sharing - I'm trying it this week. Thanks for sharing!
Anonymous says
I haven’t tried this recipe but I like to you soy coffee creamer when I want a richer, thicker milk. (Unsweetened of course)
Swati Iyer says
Hi I don't have a kitchen aid. Is this still possible by hand? I am willing to labour away 🙂
Vaishali says
Yes, absolutely.
Flora says
Can you substitute sour dough for the yeast?
Kaprice says
Thank you so much for this recipe! What are you thoughts on using a more solid oil like coconut oil or a store-bought vegan butter like the country crock plant butter? I’m thinking that might incorporate a little more easily into the dough.
Vaishali says
Hmm..I don't think I'd care for the strong coconut oil flavor in a brioche, but you could definitely do it. The olive oil does incorporate, FYI, it just takes a little time, and it's totally worth it. 🙂 I don't know much about the Country Crock plant butter--do they have baking sticks? My experience with spreadable butters is they usually don't have the fat content that you'd need to get the correct texture, but I'm sure you would get an okay bread. If you try, I'd love to hear how it came out.
Laura says
Hey there! This recipe looks amazing. I was wondering if I could divide the dough into 8 balls and bake in two smaller loaf pans or would that mess it up? Thanks for your time!
Mj says
Hello! As i don’t have bread flour and grocery shelves are empty, would using APF for the entire recipe work? Thank you!
Charlene says
Hi, your recipe looks great! would vegan butter work though instead of olive oil?
Vaishali says
Yes!
Pavels says
Do you whip the aquafaba so its white and makes stiff peaks before adding it or are you adding it whilst its still liquid and clear
Vaishali says
No need to beat it -- should be liquid. Go about it exactly as the recipe says.
Anja says
So so good! I made them into 8 burger buns - they very a tad too sweet for that in my taste, but really delicious on their own - and that beatiful, fluffy texture!
Vaishali says
Awesome! Brioche is a sweet bread, but you can always reduce the sugar if you like.
Lisa A Boesen says
I was honestly skeptical about this recipe but it turned out just fantastic. It took about 15 minutes for the oil to incorporate. I stopped occasionally and used a bench press to bring things together a bit. It turned out as fluffy as regular brioche. I will definitely be making again.
Nico says
Hi Vaishali, thank you for posting this recipe! It 100% provides the light, fluffy dough texture I was looking for to make my wife my vegan take on Dutch koffiebroodjes (coffee buns) for Easter. Altiugh rather than seperate buns, I wanted to make one big pie and see all the swirly goodness once the knife goes through. Following the long overnight rise, I flattened the dough to about a 1 inch thickness on my worktop and then spread vegan custard cream and soaked raisins on top before rolling it all up and curling it into a round baking tin. I then followed your recipe from step 11 on and it turned out perfect. I will defenately be making this again!
Susan says
Wow, I want to try that due to "vegan custard creme" which I know nothing about but sounds dreamy.
Christine says
Hi Vaishali, I made your recipe and used it to make plum cake from a friends recipe, it turned out really
Fatima says
Can I use grape seed oil instead
anna says
You’re a fantastic cook.
Pam says
Can you please update the estimated time for this recipe? It lists Prep time: 15min, Cook Time: 30 min, Total Time: 45 min but in the recipe instructions it actually lists that kneading alone was at least 25 minutes, there's a 90 min rest period, and then another rest time of 8-12 hours, and one more rest period of 10 minutes.
Sara says
This recipe is amazing, thank you! I've made it twice now. The first time it took 30 mins to incorporate the olive oil in my KitchenAid. The second time, I accidentally discovered a trick. After I had added the oil, I realized I had forgotten 1/2 cup of flour. I added it in after the olive oil, and everything incorporated immediately! I was worried it wouldn't come out right, but it was perfect. It saved me 28 minutes of kneading!
Lisa says
Hello can I use a vegan egg replacer
Tina says
Can this be made into buns for burgers?
Caterina says
Thanks for this great recipe!! I live in Italy, and when I find a recipe with US cups system I normally skip it, since nobody likes to spend hours converting every single ingredients in metric system !!ah ah ah.
Though, I'm very happy I decided to make it for this recipe: it's the fluffiest brioche bread I have ever made; again, thank you very much! Greetings from Italy 🙂
Vaishali says
So happy you enjoyed it!
Ali says
this recipe looks really good: i‘m not able to digest wheat wheat though am going to try the recipe with buckwheat flour & in place of the baker‘s flour: chickpea flour.
Max says
How did you get on? I cannot have gluten either. Thanks!
ML says
I would also love to know if anyone has tried this with gluten free flours.
Andrew Russo says
Olive oil will begin to solidify in the refrigerator. Maybe if you chilled it (possibly in the freezer) you could get it solid enough to incorporate during kneading before it completely melted? Just a thought. I plan to try myself and see what happens. Alternatively you could make yourself an olive/coconut oil blend (saturated fat, I know) that might behave more like butter.
Barbara says
Recipe calls for 1/3 plus 2 T nondairy milk. The instructions only mentin 1/3 cuo. Where are the two ts used?
Vaishali says
It's for the wash that goes on top of the brioche. I've clarified.
AJ says
I love this recipe. I've made it five times at this point. It's so good! Its actually a pretty easy recipe if you have a standing mixer.
Michael Whitehurst says
Just want to say thanks for this recipe. I have made it twice now with excellent results.
Has anyone experimented with using less oil? I would like to reduce the fat in this but I don't understand what purpose the oil serves, and what impact less of it would have on the final product.
Vaishali says
Hi Michael, you need the fat to create that tender and rich crumb. If you want to cut down the fat, you can try replacing it with something that's fatty but healthy, like avocado. Here's my Avocado Brioche recipe, and it's pretty good. 🙂 https://holycowvegan.net/butterless-avocado-brioche/
Jann Tobey says
I tried your Butterless Avocado Brioche recipe 11/17 and it was so sticky, that I could not work with it. Please tell me what I did wrong.
Regina Ezell says
What nondairy milk do you use
Vaishali says
Usually almond. Sometimes soy.
Ulli says
I love Brioches so very much and now I would like to try these nice recept, Thanx Vaishali! I will use my Thermomix for the Knead dough. Let's see how it works.:-) Best Regards, Ulli from Germany
Andrea says
Bread is delicious but heavy on the oil and it’s quite a heavy feeling after eating it. Have you tried using less oil? Results?
Simon says
Thanks so much for this! Just made the BEST burger buns using your recipe. 🙂 I didn’t have any usual plant milk so I used canned coconut milk instead, and also halved the amount of sugar. I didn’t have enough time to rest so it was only in the fridge for a few hours and it worked fine. Thank you thank you thank you. We’ve been wanting vegan brioche buns for years 🙂
Cait says
Simon, can I ask how you made the buns? I gather you aren't supposed to handle the dough too much or divide it too much. Also, did you use some sort of form, or just hand form them into bun shape? I am dying to make a vegan brioche bun and I need answers lol.
Vaishali says
If you followed instructions precisely, the recipe should work just fine. Did you knead for as long as all of the oil was absorbed into the dough? And while dividing it into too many sections is probably not great, it shouldn't create a dense loaf. Also, what kind of an oven are you using? It's possible your oven temp could be off.
brisa says
I made this into Hamburger Buns. I was very skeptical about the amount of olive oil but proceded with the recipe nonetheless.
They turned out beautiful ( I wish I could post pictures!).
I can taste some oil on them though. Perhaps because I'm very sensitive to salt and oil OR maybe it could be toned down by 1/2 cup instead of 3/4 cup. I'll have to try again.
Regardless, thank you for the recipe and let me know if you want my pictures.
PS: Buns are HUGE - I made 6 but in hindsight think I can make 8 instead:)
Vaishali says
Brisa, that's good to know-- so happy you tried.