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Lina worked her baking magic again and created a recipe for this vegan brioche! It is super fluffy and delicious and we love to use it for french toast.

Makes 1 loaf

½ yeast cube ⅓ cup sugar 1 cup + 2 tbsp plant milk + 2 tbsp extra for brushing 3 cups flour 1 pinch of salt Vanilla ⅓ cup vegan butter + more for greasing the loaf pan 1 tbsp maple syrup

Melt the vegan butter and leave to cool. Meanwhile, warm the milk slightly, crumble the yeast and add to the milk with a teaspoon of the sugar. Leave the mixture to rise for 10 minutes.

Mix the flour, sugar and salt in a mixing bowl. Add the yeast mixture, butter and vanilla pulp (or vanilla extract) to the dry ingredients and knead with the dough hook of a hand mixer or in a stand mixer until the dough begins to separate from the sides of the bowl.

Leave the dough to rise in a warm place for 45 minutes, then knead well again with your hands until it is fairly smooth and form three equal-sized balls. Grease a loaf pan with vegan butter and dust with flour. Place the dough balls in the tin and leave to rise in a warm place for another 30 to 45 minutes.

Meanwhile, preheat the oven to 180 °C/ 360 °F fan. Mix the maple syrup and 2 tbsp plant milk and brush the brioche with it. Bake for approx. 30 minutes until the brioche is golden brown. Remove from the oven, rest for 10 minutes and then leave to cool completely on a baking rack.


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