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Vegan avocado brioche

Avocado Brioche

Vaishali · Holy Cow! Vegan Recipes
A flaky Avocado Brioche made without butter and eggs. This bread has the same flaky texture as a regular brioche but is much healthier.
5 from 17 votes
Prep Time 30 mins
Cook Time 30 mins
Rising time: 3 hrs 30 mins
Course Bread
Cuisine nut-free, Soy-free, Vegan
Servings 12 slices
Calories 202 kcal

Ingredients
 
 

  • 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)

Instructions
 

  • 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.

Nutrition

Serving: 1sliceCalories: 202kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 128mgPotassium: 207mgFiber: 3gSugar: 2gVitamin A: 148IUVitamin C: 4mgCalcium: 23mgIron: 1mg
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