Dairy-Free Brioche Slice
Indulge in the rich, buttery flavor and fluffy texture of brioche without any dairy with this Dairy-Free Brioche Slice recipe. Crafted with almond milk, coconut oil, and a hint of vanilla extract, this recipe offers a plant-based twist on the classic French bread while maintaining its signature pillowy softness. Perfectly golden and lightly sweetened, it’s ideal for breakfast, snacks, or even gourmet sandwiches. With a straightforward dough preparation and rise time, this recipe is accessible for bakers of all levels looking to create a homemade loaf that feels luxurious yet allergy-friendly. Try this dairy-free brioche today for a slice of heaven that everyone can enjoy!
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Recipe Information
Ingredients
- 120 ml Almond milk
- 7 g Active dry yeast
- 400 g All-purpose flour
- 50 g Granulated sugar
- 5 g Salt
- 3 large Eggs
- 100 g Coconut oil
- 5 ml Vanilla extract
- 10 ml Vegetable oil
Instructions
Warm the almond milk to about 37°C (98°F), then combine it with the active dry yeast in a small bowl. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Mix these dry ingredients together thoroughly.
In a separate bowl, whisk together 2 of the eggs, melted coconut oil, and vanilla extract. Add this mixture along with the frothy yeast mixture to the dry ingredients.
Mix the ingredients until a sticky dough forms. If using a stand mixer, use the dough hook attachment and knead for about 10 minutes on medium speed until the dough becomes smooth and elastic. Alternatively, knead the dough by hand on a floured surface for about 12-15 minutes.
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and shape the dough into a loaf or divide equally for multiple brioche rolls.
Transfer the shaped dough to a parchment-lined baking loaf pan. Cover again and let rise for an additional 45 minutes until puffed.
Preheat the oven to 180°C (350°F).
In a small bowl, whisk the remaining egg with the vegetable oil. Gently brush this egg wash over the top of the brioche, ensuring even coverage.
Bake in the preheated oven for 22-25 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
Allow the dairy-free brioche to cool slightly in the pan before transferring it to a wire rack to cool completely.
Slice and enjoy your dairy-free brioche as part of your breakfast or use it for sandwiches.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
