▢ 1 ¼ cup Soy Milk ▢ ¼ cup Sugar ▢ ⅓ cup Vegan Butter ▢ 1 tsp Apple Cider Vinegar ▢ 2 tsp Vanilla Extract ▢ 2 ¼ tsp Active Dried Yeast ▢ 3 ¾ cups All-purpose Flour ▢ 1 tsp Salt
Before you start, measure carefully all the ingredients into small bowls.
Combine in Bowl
Pour the lukewarm milk in the bowl of a stand mixer and stir in sugar, melted vegan butter, vanilla, apple cider vinegar, and active dried yeast. Whisk with a fork.
Sift in flour and salt into the bowl, and using the dough hook attachment of your stand mixer, start kneading the dough on speed 2 or 3 for 6 minutes.
Knead until soft
The dough should be soft and won't stick to the sides or bottom of the bowl. If the dough sticks to the bottom of the bowl, add more flour, 1 tablespoon at a time.
Transfer to Bowl
Oil a large mixing bowl with olive oil or coconut oil, and with lightly oiled hands, transfer the dough to the oiled bowl.
Cover the Bowl
Cover the bowl with a piece of parchment paper, then add a clean kitchen towel on top to seal the bowl.
Let the dough double
Place the bowl in a warm room or even better, place it in a warm oven at 45°C/50°C (110°F/115°F) for 45 minutes to 1 hour.
When the dough has doubled in size, sprinkle a bit of flour on top of the dough and push down with your hand to deflate and release gas.
Knead the Dough
Knead the dough, gently pressing the edges of the dough to the middle, repeating this for about 1 minute. If the dough is sticky, sprinkle more flour.
Make 3 Balls
Divide the dough into 3 equal balls and roll each ball into a long tube/cylinder - about 9-inch/20-cm long.
Roll out each dough cylinder with your hands, until you have a 9-inch long bread rope. Bring the ends of the three ropes together and pinch to seal.
Braid the Rolls
Braid the dough tightly but don't stretch the dough. When you reach the end, pinch to seal.
Place in Pan
Cover a 9-inch loaf pan with oiled parchment paper and bring the braided brioche into the pan. Cover the pan with a clean kitchen towel and place in a warm room to rise.
Brush with Vegan Butter
Brush the top of the brioche bread with melted vegan butter mixed with a pinch of turmeric to give yellow color to the brioche.
Bake in an oven preheated to 180°C/350°F for 35-45 minutes or until golden brown on top.
Prep Time: 15 minutes Cooking Time: 30 minutes Makes: 12 Slices Calories: 218 kcal per Slice
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