Vegan Avocado Brioche Holy Cow Vegan Recipes

You might also enjoy these recipes for vegan brioche with olive oil and vegan brioche buns. Brioche used to be my favorite bread once upon a non-vegan time and I’ve never quite gotten over it. There is something magical about a bread with a melt-in-your-mouth texture and a crust that’s perfectly flaky and brittle. So much so that you cannot but forgive and forget all those calories crammed inside of it. I came up with this avocado brioche recipe while trying to find a way to use up some perfectly ripe avocados before they went bad on me, and because I just didn’t feel like more guacamole. Avocados are really an excellent substitute for butter because they are high in fat (the good kind, unlike butter) and they have a creamy texture when mashed which is not unlike that of butter. You will need two large or three small avocados for this recipe (about a cup, total), and just two tablespoons of vegan butter. This gives you the perfect texture: flaky and tender, and the bread has a lovely gold crust with an exquisite pale-green crumb.

How to make avocado brioche:

Use avocados that are perfectly ripe–green with a buttery texture and that mash easily. You can also blend them, but make sure they are smooth before you add them to the batter, with no lumps. As soon as you mash the avocado, squeeze some lemon juice on it so it doesn’t discolor. The avocado kneads into the flour quite easily, but make sure you take the time to knead the butter into the dough thoroughly at the end for that great texture. You can shape this brioche anyway you want to–I like making four balls and laying them side by side in the loaf pan for a traditional shape. You can braid your brioche or just make a regular loaf. Every bread should be cooled thoroughly on a rack before slicing, and this brioche is no exception. I know you can’t wait to eat it, but you don’t want to eat it until it’s perfect, do you?