Bake the perfect Vegan Braided Brioche Bread! Light, fluffy and golden with no eggs or dairy! Just simple, delicious ingredients. You’ll be obsessed!
Every Easter, Grandma’s cozy warm house in the countryside filled with the scent of freshly baked brioche. It was golden, fluffy and sweet, made with care and love. Her grandchildren would step through the door, eyes shining, knowing that soon they’d be gathered around the table, being presented with all sorts of deliciousness and pulling apart soft, warm slices of braided brioche bread, smearing it with jam and licking their fingers.
Grandma adored those moments and their laughter, their eager hands reaching for more. Making them happy was everything. So when they changed how they ate for their love for animals, she didn’t hesitate. She was naturally curious in the kitchen, always ready to learn something new. If there was a way to make the brioche just as perfect, she would find it.
She tested, tweaked, kneaded, and waited, her heart set on seeing their joy. And when the brioche disappeared just as fast as the many other times before, she knew she had done it. Their happiness was the only reward she needed.
That Easter, just like every one before, the Vegan Braided Brioche Bread disappeared slice by slice and Grandma, with a proud smile, sat back and watched.
Why Vegan Braided Brioche Bread is Just as Good (or Even Better!)
Brioche is known for its soft, slightly sweet, and buttery texture. Traditionally, it’s packed with eggs and dairy, but the vegan version keeps all the fluff and richness with fewer ingredients. Here’s why it’s a win:
- Fewer ingredients, same great texture – No eggs means a simpler dough that’s still soft and airy.
- Lighter but still rich – Plant-based milk and vegan butter create that melt-in-your-mouth feel without being overly heavy.
- More inclusive – Perfect for people with dairy or egg allergies and anyone avoiding animal products.
- Just as versatile – Works for sandwiches, French toast, or simply with a bit of jam.
What replaces eggs in Vegan Braided Brioche Bread?
A valid question! Traditional French brioche relies on eggs for structure and that signature soft texture. In my vegan brioche version, I replace eggs with soy milk, which works great because its protein content helps create a similar structure in the dough. The result? A fluffy, golden loaf that holds together beautifully, no eggs needed.
Do I need any special ingredients to get the same texture?
You don’t need anything too special, but I’d highly encourage you to use the ingredients I use to get the best results. After lots of trial and error, I’ve found that vegan butter, soy milk, spelt flour, and fresh yeast create the softest, chewiest, and fluffiest brioche. The vegan butter gives that buttery richness, soy milk adds structure with its protein, and fresh yeast makes the dough extra moist and airy (though dry yeast works too).
And in case you’re wondering, I use spelt flour because it’s not only lighter and easier to digest than regular wheat flour, but it’s also more nutritious, higher in fiber, protein, and essential minerals like iron and magnesium.
How do I make sure my dough rises properly?
To make sure your dough rises properly, I always let it double in size before moving to the next step. I wouldn’t let it rise too long, 30 to 45 minutes is usually enough if it’s in a warm spot. If it sits too long, it can start to smell a bit like alcohol and get too runny, which affects the texture.
What works best for me is preheating the oven to 50°C (122°F), then turning it off once it’s warm enough that I can comfortably put my hand inside. I place the dough in and let it rise until it doubles. This method creates a consistent, cozy environment for proofing and is usually also super time efficient. But if you prefer, you can also let it rise at room temperature, just keep an eye on it, as times can vary. Since every kitchen, climate, and ingredient behaves a bit differently, it’s all about finding what works best for you!
How do I know when it’s done baking?
I know my vegan braided brioche is done baking when it turns a deep golden brown on top and sounds hollow when tapped on the bottom. A good baking time depends on your oven, but usually, 20 to 25 minutes at 180°C (350°F) works well. If you’re unsure, you can also poke a skewer or toothpick into the thickest part. If it comes out clean or with just a few dry crumbs, it’s ready. Be careful not to overbake, or it can lose that soft, fluffy texture!
Troubleshooting Vegan Braided Brioche Bread
Baking can be unpredictable, but don’t worry, here’s how to fix common brioche issues. With practice, just like any skill, it gets easier, and you’ll keep learning new tricks along the way!
Sticky or Dry Dough
- Too sticky? Let it rest for 10 minutes. Spelt flour absorbs liquid slowly, so the texture might fix itself. If it’s still too wet, add a little flour at a time, but don’t overdo it.
- Too dry? Knead in a small amount of soy milk until the dough softens.
Bread Not Rising
- Check your yeast. It should be fresh and foaming when mixed with warm liquid. If it doesn’t activate, your yeast may be expired.
- Create a warm proofing environment. I like to preheat my oven to 50°C (122°F), turn it off, and place the dough inside to rise.
- Be patient. If the dough hasn’t doubled yet, let it sit another 15-30 minutes.
How to Keep the Vegan Braided Brioche Bread from Unraveling While Baking
Here’s how to keep your braid intact:
✔ Don’t braid too loosely. A snug braid holds its shape better, but don’t pull too tight. Just firm enough so the strands stay together.
✔ Tuck the ends underneath. This helps anchor the braid so it doesn’t unravel as it expands in the oven.
✔ Let it rest, but set a timer! I’ve found it’s best to let the braided dough sit for about 10 minutes before baking. This short second rise helps the dough relax and hold its shape. But if it sits too long, it can become too airy and fragile, causing the braid to spread apart or look deflated. Trust me, set a timer! I’ve forgotten before, and it’s such a waste of time and ingredients.
✔ Brush with soy milk before baking. This adds a little moisture to the surface, which helps the strands stick together and gives a nice golden color.
Vegan Braided Brioche Bread
Ingredients
Dry ingredients
- 500 grams/ 3 ⅓ cups Spelt Flour or all-purpose flour
- 60 grams/ ¼ cup Sugar
- pinch Salt
- 1 tsp Lemon Zest
- 1 tsp Vanilla Sugar
- pinch Tonka Bean optional
Wet ingredients
- 260 ml/ 1 cup & 2tbsp Soy Milk
- 70 grams/ ⅓ cup Vegan Butter
- ½ cube Fresh Yeast (or 1 packet of dry yeast)
Toppings
- Pearl Sugar
- ½ tsp Syrup/Sugar
- 5 tbsp Soy Milk
Instructions
- Crumble the fresh yeast into the soy milk. Stir gently and let it sit for about 5 minutes until slightly foamy.
- In a large bowl, mix together the spelt flour, sugar, salt, lemon zest, vanilla sugar, and grated tonka bean (if used).
- Pour the yeast-soy milk mixture into the dry ingredients. Add the softened vegan butter. Mix everything well and knead until a smooth, elastic dough forms, about 8–10 minutes by hand or 5–6 minutes with a stand mixer.
- Place the dough in a lightly greased bowl, cover it with a kitchen towel and let rise in a warm place or the pre-heated oven until doubled in size, usually about 30 to 60 mins.
- Once risen, gently punch down the dough and braid it next. Place on a parchment-lined/silicone baking sheet. Cover the shaped dough loosely and let rise again for about 25 more minutes.
- Preheat your oven to 180°C (350°F). Gently brush the risen brioche with the soy milk and sugar/syrup mixture, then sprinkle generously with pearl sugar.
- Bake in the preheated oven for about 20 minutes, until golden brown. Enjoy!
Keeping Your Vegan Braided Brioche Bread Fresh
Vegan brioche stays fresh for about 2 to 3 days at room temperature. To keep it soft, store it in an airtight container or wrap it well in a clean kitchen towel. If you want to keep it longer, it freezes beautifully, just slice it first, wrap it tightly, and freeze for up to 3 months.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 And if you enjoyed baking this fluffy brioche bread, make sure to check out this delicious Plum Crumble Cake next.
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