This dairy-free brioche is made without milk derivatives, very soft and fragrant. I’ve used coconut oil, which can easily be replaced with a mild-flavored olive oil. Great for both breakfast and a snack, it can also be enriched with dark chocolate chips, candied orange peel, dried blueberries, cherries, and much more. With the same dough, different shapes can be made, in a loaf pan forming rolls or a braid, or small individual brioches weighing 2-3 oz.

Also, check out other dairy-free leavened recipes:

Difficulty: Easy
Cost: Economical
Rest time: 2 Hours 30 Minutes
Preparation time: 30 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 1/2 cups flour (W 400)
3/4 cup all-purpose flour
3/4 cup soy milk
1/2 cup water
5 eggs
1/2 cup sugar
2/3 cup coconut oil
1 1/2 tsp salt
1 tbsp acacia honey
1 vanilla bean
1 lemon
1 egg
2 tbsps sugar

Tools

1 Mixer

Steps

Place 3/4 cup of all-purpose flour with the yeast and vegetable milk in a bowl. Mix with a fork to get a soft mixture.
Cover with plastic wrap and let the pre-ferment rest for 30 minutes.
Transfer the pre-ferment to the mixer bowl and add the flavorings, water, and half of the W400 flour.
Start the mixer and knead until the dough is cohesive.
Add one egg, 2 tablespoons of sugar, and 3 tablespoons of flour. Let the mixer work until the dough is cohesive.
Proceed in the same way, adding the eggs, sugar, and flour as above until all ingredients are used. This way the dough will always remain cohesive.
Add the salt with 1/3 of the coconut oil and knead. When the dough has absorbed the coconut oil and is dry, add the remaining oil in two parts.
Cover with plastic wrap and let the dough double in size at 79°F (oven with the light on).
Transfer the dough to a work surface and fold it in half.
Let it rest for 30 minutes and portion.
Let it rise until doubled.
Brush with beaten egg.
Decorate the surface with sugar.
Bake in a preheated oven at 338°F until golden brown, about 20 minutes.
Remove from the oven and let cool on a wire rack.