Name: Vegan Brioche Bread
Prep time: 54 min
Cook time: 125 min
Total time: 180 min
Yield: 24 servings
Ingredients: 5.75 cup bread flour ((660g-720g) (Can use all-purpose)); 0.75 cup vegan cane sugar ((148g)); 2 package instant yeast ((1 package = 2.25 tsp)); 2 teaspoon salt; 0.25 teaspoon turmeric (Optional for color (omit if swapping with sweet potato)); 1.25 cup yukon potatoes (cooked, cooled, mashed (266g) (sub with sweet potato (300g) or pumpkin (283g))); 1 cup vegan butter ((226g)); 1 tablespoon vanilla; 0.875 cup water ((170g-227g)); 2 tablespoon maple syrup; 2 tablespoon vegan butter (melted)

Instructions

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1

In a large bowl, whisk together bread flour (5.5 cup), vegan cane sugar (0.75 cup), instant yeast (2 package), salt (2 teaspoon) and turmeric (0.25 teaspoon) (if adding). Set aside. In a second bowl (preferably a stand mixer bowl), with the paddle attachment, cream the yukon potatoes (1.25 cup), vegan butter (1 cup), and vanilla (1 tablespoon) together. Add in water (0.75 cup) and combine.
2

Add the flour mixture in 3 parts. Blend on low speed using the paddle attachment between the first 2 parts. Remove the paddle and scrape off any excess on the attachment back into the bowl. Switch to dough hook and add the rest of your flour on low speed until all the flour is combined. Knead in the stand mixer for 15-20 minutes or until it doesn’t stick to the bowl (it will pull away from the bowl but still be slightly sticky to your hands). *If dough is dry, add additional water (1 tablespoon) at a time. If too sticky, add additional bread flour (1 tablespoon) at a time.
3

Spray a bowl, form the dough into a ball and place it inside. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft-free place until doubled. Punch it down. Let rise again for 40-60 minutes until doubled in size again.
4

While waiting, prep two bread loaf pans with parchment paper and grease with oil. Set aside.
5

Uncover, punch down again and take out. For the 3-roll loaf: Cut your dough into 6 even pieces. Use a scale for accurate measurements. Gently flatten a piece, fold left and right sides into the middle, then roll ends into a log. Place 3 pieces in each of your bread pans next to each other. For the 6-roll loaf: Cut your dough into 12 even pieces. Use a scale for accurate measurements. Grab a piece and fold the ends under, shaping into a ball. Then roll the dough into a ball with the ends at the bottom. Make 2 even rows of 3 balls.
6

Cover for 35-40 minutes to rise again. After this time, if you push the dough and it springs back, it’s not ready. If it doesn’t spring back at all or very slowly, it’s ready. 15 minutes before done, preheat oven to 375˚F.
7

Make the simple syrup by adding the maple syrup (2 tablespoon) and vegan butter (2 tablespoon) (melted) to a bowl and whisk. Once ready, brush the dough with the simple syrup mixture. Bake for 35-40 minutes or until golden brown on top. Remove from oven and serve.