Dairy-Free Brioche Slice
Indulge in the rich, buttery taste of brioche without the dairy with this delectable Dairy-Free Brioche Slice recipe. Made with almond milk, coconut oil, and a hint of vanilla, this light yet tender bread is perfect for those seeking a dairy-free alternative without compromising on flavor or texture. The dough is expertly kneaded to achieve a soft, pillowy crumb that rises beautifully, ensuring every slice is golden perfection. Topped with a glossy egg wash, this brioche is as stunning as it is satisfying. Perfect for breakfast spreads, elegant sandwiches, or a simple treat with jam, this recipe is a must-try for dairy-free baking enthusiasts. Impress your family and friends with homemade brioche that’s every bit as indulgent, wholesome, and versatile.
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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
Directions
Step 1
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.
Step 2
In a large mixing bowl, combine the flour, sugar, and salt. Mix these dry ingredients together thoroughly.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Transfer the shaped dough to a parchment-lined baking loaf pan. Cover again and let rise for an additional 45 minutes until puffed.
Step 8
Preheat the oven to 180°C (350°F).
Step 9
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.
Step 10
Bake in the preheated oven for 22-25 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
Step 11
Allow the dairy-free brioche to cool slightly in the pan before transferring it to a wire rack to cool completely.
Step 12
Slice and enjoy your dairy-free brioche as part of your breakfast or use it for sandwiches.
Nutrition Facts
| Serving size | (850.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2921.8 |
| Total Fat 127.9g | 0% |
| Saturated Fat 89.2g | 0% |
| Polyunsaturated Fat 7.7g | |
| Cholesterol 558mg | 0% |
| Sodium 2259.9mg | 0% |
| Total Carbohydrate 369.7g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 60.7g | |
| Protein 63.6g | 0% |
| Vitamin D 162.6IU | 0% |
| Calcium 341.4mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 828.4mg | 0% |
Source of Calories