Vegan Brioche

Brioche is classically an enriched dough, but that doesn't mean we can't make a vegan version that is just as soft, buttery and tender

This vegan brioche uses the tangzhong method for an ultra-soft, fluffy, pull-apart texture. While it skips the egg, I use a vegan butter to mimic the classic softness of a typical enriched dough.

There are a few ways you can shape these, but any way you choose will come out delicious.

Prep Time: 30 minutes

Chilling & Proofing Time: 3 hours

Cook Time: 25 minutes

Serves: 16

Equipment

• 1 small saucepan

• 1 stand mixer or hand mixer

• 1 bench scraper

• 2 9×5-inch loaf pan

• parchment paper

Ingredients

For the tangzhong:

• 2 tablespoons (23g) all-purpose flour