Rupert’s Vegan Brioche: A Plant-Based Treat for Bread Lovers

recipe of the week Jul 04, 2025

If you’re a bread lover, foodie or passionate home baker, there’s nothing more satisfying than baking your own light, buttery brioche — and yes, it’s possible to make a delicious, plant-based version! Say hello to Rupert’s Vegan Brioche: a recipe that combines the richness of traditional brioche with all the goodness of plant-based ingredients. Whether you’re new to plant-based baking or a seasoned pro, this recipe is sure to become a firm favourite.

Why Make Vegan Brioche at Home?

Baking your own brioche at home allows you to:

Control the ingredients: No additives, preservatives or hidden nasties — just wholesome, plant-based goodness.
Enjoy freshly baked bread: Nothing beats the smell and taste of brioche fresh from the oven.
Showcase your baking skills: Brioche may have a reputation for being tricky, but this recipe makes it achievable for home cooks.
Support your plant-based lifestyle: All the indulgence, none of the dairy or eggs.

If you’ve been searching for an online plant-based cooking course that helps you master recipes like this, look no further — our course at All About Greens has got you covered.

Rupert’s Vegan Brioche Recipe

Ingredients

500g strong plain flour
10g salt
300ml soya milk (blood temperature)
60g coconut sugar
10g instant dried yeast
50ml apple cider vinegar
150g vegan butter (diced)
25ml soya milk (for glaze)
25ml maple syrup (for glaze)
10g vegan butter (for greasing)

Tip: Prefer fresh yeast? Just multiply the yeast quantity by 3.

Method

1️⃣ Prepare your flour mix: Sieve the flour and salt into a large mixing bowl. If using a stand mixer, use its bowl for convenience.

2️⃣ Activate the yeast: In a small bowl, mix a tablespoon of the warm soya milk with a teaspoon of the coconut sugar and the yeast. Whisk until frothy and set aside.

3️⃣ Mix liquids: Stir the apple cider vinegar into the remaining warm soya milk and set aside.

4️⃣ Combine ingredients: Add the remaining sugar to the flour mix, followed by the frothy yeast. Slowly pour in the soya milk and vinegar mixture. Mix well, then beat on high (if using a mixer) for 5–6 minutes until the dough is elastic and stretchy.

5️⃣ Incorporate the butter: Reduce mixer speed and add the diced vegan butter gradually. Stop occasionally to scrape down the bowl. Once incorporated, place the dough in a lightly oiled bowl, cover, and refrigerate for up to 24 hours.

6️⃣ Shape and prove: Grease your tin with vegan butter and dust with sugar and flour. Shape the dough into small balls (40g for muffin tins, 100g for loaf tins). Place in the tin, cover, and leave to prove until doubled in size (about 1.5 hours).

7️⃣ Bake: Preheat the oven to 220ºC Fan/Gas Mark 7. Glaze the brioche tops with the maple syrup and soya milk mix. Bake for 10 minutes, then reduce to 160ºC Fan/Gas Mark 5. Muffin-sized buns need about 5 more minutes; a large loaf will need up to 40 minutes. The bread is done when it sounds hollow when tapped.

Pro Tips for Perfect Vegan Brioche

✅ Don’t rush the prove: The slow overnight refrigeration makes the dough easier to handle and improves flavour.
✅ Use room temperature butter: This helps it incorporate smoothly into the dough.
✅ Glaze generously: The maple-soya glaze gives that classic brioche shine and a subtle sweetness.

Ready to Take Your Plant-Based Baking Further?

Rupert’s Vegan Brioche is just one of many recipes you can master with our online plant-based cooking course. From artisan breads to vibrant salads and indulgent desserts, our course is designed for keen home cooks who want to cook plant-based food like a pro.

👉 Ready to get started? Visit www.allaboutgreens.co.uk and join today!

Final Thoughts

Baking your own vegan brioche is a rewarding experience that brings together the art of bread making with the benefits of plant-based living. Give Rupert’s recipe a try — and don’t forget to share your creations with us on Instagram using #AllAboutGreens. Happy baking!