This soft, eggless Vegan Brioche delivers a tender, melt-in-your-mouth crumb and an irresistible texture. It’s ideal for elevated sandwiches, indulgent french toast, or simply toasted with your favorite spread for breakfast.
Classic brioche relies on eggs, milk, and butter for richness and structure. This vegan version swaps in plant-based milk and vegan butter (or oil) and omits eggs while still producing a soft, flavorful loaf with a lovely rise.
Why You’ll Love This Vegan Brioche
The crumb is tender yet structured, making the loaf versatile for both sweet and savory uses. It toasts beautifully and holds fillings for sandwiches without falling apart. Using soy or oat milk helps compensate for the protein normally contributed by eggs, and a little maple syrup brushed on top gives a golden, slightly sweet crust.
Ingredients
Flour: All-purpose flour gives a lighter, more tender crumb than bread flour.
Salt: Fine sea salt for balanced flavor.
Yeast: Instant yeast (no need to proof) for convenience and consistent rise.
Sugar: Granulated sugar works well; caster, light brown, or turbinado can be used instead.
Plant-Based Milk: Soy or oat milk, unflavored and unsweetened. Soy milk is highest in protein and a good choice to replace eggs’ structure.
Vegan Butter or Oil: Use an unsalted solid vegan butter stick at room temperature, or substitute neutral oil (canola) or light olive oil.
Maple Syrup: Mixed with a little plant milk as a vegan wash to create a shiny, slightly sweet crust.
How to Make Vegan Brioche
1. Mix the dry ingredients. In a bowl combine all-purpose flour, instant yeast, salt, and sugar until evenly distributed.
2. Add wet ingredients and knead. Add lukewarm plant-based milk and vegan butter (or oil). Using a stand mixer with a dough hook, mix on medium-low until the dough forms. It may appear greasy at first; the dough will come together after a minute or two. Continue kneading for about 6 minutes until the dough is smooth, slightly tacky, and pulls away from the bowl cleanly.
3. First rise. Transfer dough to a clean, lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for about 90 minutes or until doubled. Rising time will vary by season and room temperature.
4. Divide and rest. After the dough has doubled, gently deflate it, remove from the bowl, and divide into 4 even pieces. Cover and let them rest for 10 minutes to relax the gluten.
5. Shape and second rise. On a lightly floured surface, roll each piece with a rolling pin into a rectangle, then roll tightly into a log and pinch the seam closed. Place the four logs side by side, seam side down, in a lined 9-inch loaf pan. Cover loosely and let rise about 40 minutes until puffy and light.
6. Glaze and bake. Preheat the oven to 350°F (176°C) with the rack in the middle. Mix 1 tablespoon maple syrup with 1 teaspoon plant milk and brush the mixture over the loaf just before baking. Bake 35–40 minutes, or until an instant-read thermometer inserted into the center reads 180–190°F (82–88°C).
7. Cool. Remove the loaf from the pan using the parchment paper and cool completely on a wire rack before slicing to preserve the crumb.
Overnight Fermentation (Optional)
For deeper flavor, you can retard the first rise overnight:
- After kneading, let the dough rise at room temperature for 1 hour.
- Cover well and place it in the refrigerator overnight for slow fermentation.
- The next day, remove, punch down, divide, shape, and continue with the remaining steps.
Tip: Do not leave dough to ferment at room temperature overnight — it will overproof.
Make Brioche Buns
This same dough makes excellent brioche buns:
- After the first rise, divide into 8 pieces and rest for 10 minutes.
- Shape each into a tight ball by folding and pinching the seam at the bottom.
- Place on a parchment-lined baking sheet with space to double, then let rise until puffy.
- Preheat oven to 375°F (190°C). Brush buns with the maple-milk wash and sprinkle sesame seeds if desired.
- Bake 18–20 minutes until golden on top.
Expert Tips for Success
- Check yeast freshness—once opened, keep yeast sealed in the fridge and use within six months for best performance.
- Proper kneading is key: the dough should be soft, slightly tacky, and stretch without tearing.
- Add flour sparingly. If measuring by volume, spoon and level the flour instead of scooping to avoid a dry dough.
- Proof the dough in a warm place for reliable rising. Cold spots slow fermentation.
- If the crust browns too quickly in the oven, tent the loaf with foil and continue baking until the center reaches the correct temperature.
If you run into trouble, common fixes include allowing extra rising time in cooler kitchens and ensuring your oven temperature is accurate with an oven thermometer.
Storage and Freezing
Store cooled brioche in a bread box or airtight container at room temperature for 3–4 days. Do not refrigerate, as refrigeration dries bread quickly. For longer storage, slice the loaf and freeze the slices in a freezer-safe bag for up to 3 months. To use, thaw slices for 10 minutes and toast or warm in a preheated oven for best texture.
Have you tried this Eggless Vegan Brioche? Please leave a star rating in the recipe card — your feedback helps others bake with confidence.
📖 Recipe
Ingredients
- 535 g all-purpose flour
- 7 g fine sea salt
- 24 g granulated sugar
- 7 g instant yeast
- 315 ml plant-based milk, lukewarm (soy or oat)
- 113 g vegan butter, room temperature (or substitute oil)
- 1 tbsp maple syrup + 1 tsp plant milk (for vegan wash)
Instructions
- Combine flour, yeast, salt, and sugar in a bowl.
- Add lukewarm plant milk and vegan butter (or oil). Mix with a stand mixer and dough hook on medium-low until the dough forms, then knead about 6 minutes until smooth and slightly tacky.
- Transfer to a clean bowl, cover, and let rise in a warm spot about 90 minutes or until doubled.
- Punch down the dough, divide into 4 even pieces, and rest covered for 10 minutes.
- Roll each piece into a log, pinch to seal, and place seam-side down in a parchment-lined 9-inch loaf pan.
- Cover and let rise about 40 minutes until puffy. Preheat oven to 350°F (176°C).
- Brush with maple syrup mixed with a little plant milk and bake 35–40 minutes until the center reaches 180–190°F (82–88°C).
- Remove from pan using parchment and cool on a wire rack before slicing.
Notes
Overnight method: After kneading let the dough rise 1 hour at room temperature, then refrigerate overnight (well covered). The next day, deflate, divide, shape, and proceed with the remaining steps.
For buns: Divide into 8 pieces after the first rise, shape into tight balls, let rise until puffy, brush with wash, and bake at 375°F (190°C) for 18–20 minutes.