vegan brioche loaf

Vegan brioche Loaf

20 Mins     40 Mins     Easy     5

Rich in flavour and ever so fluffy, this overnight brioche loaf tastes amazing with sweet and savoury toppings making it the ideal breakfast or midday snack.

Total time with proving = 24+ hours

Serves 12-14


  • 400g plain flour
  • 60g sugar
  • 8g instant dry yeast*
  • 4g salt
  • 250ml unsweetened non-dairy milk, warmed
  • 2 tsp vanilla extract
  • 160g vegan butter, cubed and softened

*if you have active dry yeast, mix the yeast with the warmed milk first and set aside for about 10 minutes or until it looks frothy. Then add to the other ingredients and mix in.


the night before

  • Place everything except the butter in a mixer bowl. Mix on medium speed for 5-10 mins. Set the speed to low and slowly add the butter. Increase the speed back up to medium and mix until you have a shiny smooth dough, about another 5 mins. Tip the dough into a 2-3L airtight container. Leave to rise in the fridge overnight.

the next morning

  • Remove the dough from the fridge. Lightly flour a surface, tip the dough onto it and gently knead until the dough stops being sticky. Divide into 4 equal pieces, roll each on into an oval shape and place into a lightly oiled 2lb loaf tin. Leave to rise again for about 2 hours to let the dough warm up to room temperature, it should reach the top of the tin when ready.
  • Bake at 180C/350F fan for 25 mins, then cover with foil and bake for another 15-20 mins.
Store in an air tight container for up to 2 days (best eaten on the day), or slice and freeze for up to 2 months.
vegan brioche
vegan brioche slices

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