Avocado Brioche recipe

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Ingredients

1 (.25 ounce) package active dry yeast
⅓ cup almond milk
1 cup all-purpose flour
2 ripe avocados, mashed
2 tablespoons almond milk
2 tablespoons white sugar
½ teaspoon salt
2 ¼ cups bread flour
2 tablespoons vegan margarine (such as Earth Balance®)
cooking spray
1 tablespoon olive oil, or as needed
1 pinch salt

Nutrition Info

317.7 calories
carbohydrate: 44.6 g
cholesterol: : -
fat: 12.7 g
fiber: 4.8 g
protein: 7.1 g
saturatedFat: 2.2 g
servingSize: -
sodium: 206.3 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine yeast and 1/3 cup almond milk in the bowl of a stand mixer and let sit for 5 minutes.

  2. Add all-purpose flour, mashed avocados, 2 tablespoons almond milk, sugar, and salt to the yeast mixture and mix on low speed until combined. Add bread flour and mix well until blended. Knead on medium-low speed until dough is smooth and elastic, 8 to 10 minutes, dough will appear sticky, but it will not stick to fingers.

  3. Add vegan margarine to the dough and knead on medium-high speed until incorporated, about 1 minute. Transfer dough to an oil-coated bowl, cover with plastic wrap, and set in a warm place until doubled in size, about 1 1/2 hours.

  4. Punch dough down, cover, and let rise again for another 2 hours.

  5. Combine olive oil and salt in a small bowl.

  6. Divide dough into 4 equal portions and shape each into a smooth ball. Coat a 9x5-inch loaf pan with cooking spray. Place dough balls into prepared pan and brush with about 1/2 the oil mixture, reserving the rest. Cover loosely with oiled plastic wrap and let rise until loaf fills the pan and mushrooms over it, about 1 hour more.

  7. Preheat the oven to 375 degrees F (190 degrees C).

  8. Brush remaining oil mixture on top of the loaf.

  9. Bake in the preheated oven until golden brown, about 30 minutes.

Recipe Yield

1 loaf

Recipe Note

Easy vegan brioche that uses up old avocados.

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