Vegan brioche bread

Vegan brioche bread

Total: 2 hr 15 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 316 kcal
, Fat: 9 g
, Carbohydrate: 50 g
, Protein: 8 g

Until recently, I had only ever known the French bread, brioche, as a compulsory breakfast component on our holidays in the South of France. However, this light and airy bread is also easy to make yourself and you can even make a vegan version. It tastes best with homemade jam or chocolate & hazelnut spread. Bon appétit!


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


450 g light spelt flour
¼ tsp salt
60 g sugar
1 parcel dry yeast (approx. 7 g)
3 dl oat drink
75 g vegan butter, cut into pieces

To shape

2 tbsp oat drink
1 tsp maple syrup
1 tsp Maizena cornflour
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How it's done

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Mix the flour, salt, sugar and yeast in the food processor bowl. Pour in the oat milk, knead for approx. 5 mins. using the dough hook on a food processor. Gradually add the vegan butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr.

To shape

Divide the dough into 8 portions, shape into balls, place in the prepared tin. Cover and leave to rise again at room temperature for approx. 30 mins. Combine the oat milk, maple syrup and cornflour, use to glaze the brioche.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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