Vegan Brioche

Vegans can have their Brioche too! This recipe by Christophe Michalak and recreated by Aurore of The V World is the perfect weekend bake!


  • 380 g Flour
  • 260 ml Almond Milk
  • 60 g Sugar
  • 2 tbsp of Orange Blossom Water
  • 70 ml Olive Oil
  • ½ cube of fresh Yeast (about 20 grams) or 7g of dry baking yeast
  • 1 pinch of Salt
  • Extra Sugar for decoration


  1. Dilute the yeast in a little warm almond milk and let stand for ten minutes until the mixture froths.
  2. In the bowl of your food processor, mix all the ingredients: diluted yeast, whole sugar, flour, the rest of the almond milk, orange blossom, olive oil and a pinch of salt.
  3. Knead for about 5 minutes at medium speed then 5 minutes at fast speed. You should get a very sticky paste. Scrape the walls and let swell for a good hour at room temperature or near a heat source. The dough should double in volume.
  4. Place in a large bowl and cover with cling wrap.
  5. Here you have 2 options: Punch down the dough and cook the brioche in the same day, or leave it in the fridge overnight overnight to bake it the next day. I advise you to leave it cool overnight because the dough is very sticky and quite difficult to work. It will be easier to work the next day.
  6. On the next day, punch the air out of your dough divide into 3 dough smooth balls.
  7. Place the 3 dough balls in a cake pan. Cover with a damn tea towel and allow to rise for 30 minutes. Meanwhile, preheat oven to 160C/320F/
  8. Brush top the the dough with a little Almond Milk and sprinkle with sugar grains. Bake for 25 to 30 minutes. Remove from the oven and allow to cool before enjoying with lashings of Vegan Butter.

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