Vegan Olive Oil Brioche Recipe
A delicious, tender 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 and fluffy with a soft, light and feathery crumb. I've included a video that goes through the entire process step by step so you can easily make this gorgeous brioche.
Servings: 12 Slices (1 loaf)
Calories: 247kcal
Equipment
- Loaf pan or brioche pan
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.
Video
Notes
- To make this brioche with vegan butter instead of olive oil, substitute the olive oil with 12 tablespoons of 1 ½ sticks of vegan butter at room temperature.
- 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.
Nutrition
Serving: 1slice | Calories: 247kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 54mg | Potassium: 44mg | Fiber: 1g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 0.003mg | Calcium: 19mg | Iron: 1mg