Vegan brioche bread - airy, delicate like the original. This braided brioche bread (challah) is prepared in no time and only needs a few ingredients.
Prepare it for your guests at Easter as a brunch, afternoon table or snack.
Thanks to the aquafaba and the longer kneading time, this yeast braid is so soft and delicate.
Everyone will love this brioche. Get a classic version + a whole wheat version for a wfpb diet.
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We often had brioche bread at coffee or cake time and we usually bought it from the bakery.
Unfortunately, it is difficult to find a vegan brioche bread, so I tried a breezy tender yeast braid and I have to say, this vegan brioche was incredibly successful and will make it more often, if I do not know what else to make.
As you may have seen from my other recipe, I'm trying to avoid more all purpose wheat flour and oil and white refined sugar.
Therefore, I have prepared a second variant of the vegan brioche for you from whole wheat flour, blanched almond flour (super finely ground almonds).
I like to prepare the healthier version the day before and leave the brioche bread in the fridge overnight.
Just a quick list what we use for the vegan brioche bread. The exact amount is written down in the recipe card.
For the classic version:
raw cane sugar, coconut sugar, date syrup
plant milk (soy or almond), I like to use soy for such things)
active dry yeast
For the whole grain version:
whole white wheat flour
vital wheat gluten four (seitan flour)
maple syrup or date syrup
plant milk (soy or almond)
cashew butter or almond butter
active dry yeast
To spread 2 tablespoons Aquafaba
Mix all the ingredients in a mixing bowl. And knead the dough for about 15 minutes. I use a stand mixer for this.
The dough should be slightly sticky but detach from the bowl rim. If the dough is too dry, slowly add a little almond milk.
If the dough is too sticky, slowly add a little more flour.
Now cover the bowl with a damp tea towel and let the dough rise for 1 hour. Beat the dough with your hand once every 20 minutes.
After the hour has passed, preheat the oven to 350°F (180°C).
Now knead the dough again briefly by hand and roll it out rectangular. Cut off about 3 pieces of the same size.
Fold each strand from the long side to the middle.
First one side to the middle, then from the other side to the middle, so that a kind of role is created. Now braid the “snakes”.
You can bake the braid in a loaf pan or on a baking sheet without it.
Line the baking sheet with parchment paper and place the bread on it or in a prepared pan.
Now let the dough rise again for about 1 hour. The dough should take up volume.
Coat the dough with Aquafaba and bake the braid for 30 min. Now coat the hot yeast braid with Aquafaba again. And let it cool on a wire rack.
Whole grain version:
First mix the almond milk with the nut butter, Aquafaba, and maple syrup.
Add the yeast to the flour and gluten flour and mix them together. Now add the nut butter mixture to the flour and knead the dough for about 10 minutes.
I use a stand mixer for this. The dough should be slightly sticky, but should come off the edge of the bowl.
Now let the dough rest in a warm place for 1 hour. Beat the dough by hand every 20 minutes.
Take the dough and roll it out rectangularly. Divide the rectangle into 3 strands and fold the strands from the long side to the middle.
And from the other side to the folded side. It should now look like a snake.
Now braid a yeast brioche from the 3 strands and put the brioche in a loaf pan, which is lined with baking paper.
The baking paper should peek out on the top side. Let the dough rise at room temperature for 1 hour and then cover it in the fridge overnight.
Take the braid out of the fridge and preheat the oven to 350°F (180°C).
You can get the challah out of the form by lifting the bread out of the baking paper or you can bake it in the pan.
After about 1 hour you can brush the bread with Aquafaba and bake for approx. 30 min.
Tips & Tricks
With this vegan brioche, it is important to knead for a long time so that the yeast dough becomes smooth and tender.
It is best if you knead it for about 10 - 15 min, then you will already notice that it becomes tender and stretchy.
And it is precisely this property that is important so that the dough rises beautifully and becomes airy.
What tips do you have to conjure up a delicate yeast braid or to create a delicate yeast dough?
Let me read them in the comments below. I look forward to hearing from you.
It depends on which variant you want to bake. You can of course replace the flours in both recipes.
However, with the classic recipe, the yeast braid becomes firmer when you use a whole grain flour.
What you could try is to put in the fridge overnight and then bake the next day.
Preparation in Advance
If you have already read the procedure above, you have probably already noticed that you can prepare it the day before.
Or you actually have to do it with the second variant.
So yes, prepare the dough the day before and you will have less stress the day you need it.
- Dip in hot chocolate or coffee
- With jam, nut butter, vegan butter, hazelnut-chocolate spread.
- Chocolate Hummus
More vegan bread recipes:
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