Here’s a genius way to have your brioche and eat it too: an Avocado Brioche

Healthy avocados stand in for most of the fat in this recipe, and you get a bread that’s flaky, tender and quite perfect. A vegan, soy-free and nut-free recipe. (Updated from a recipe first posted on November 12, 2008)

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.

Some years back I shared with you my Vegan Olive Oil Brioche with Aquafaba — a bread so many of you have made over the years and loved. But before I came up with that one, I had shared with you, near the inception of this blog, a recipe for an avocado brioche that I love just as much.

I came up with this brioche 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 a beautiful 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? Ingredients for avocado brioche: Avocados Yeast Bread flour (or all purpose flour) Nondairy milk (almond, soy or any milk will do) Sugar Vegan Butter Salt Looking for more vegan bread recipes? Quick Ciabatta The Perfect Sandwich Bread Rustic Tuscan Bread | Pane Toscano Easy French Bread Gluten-Free Sandwich Bread Avocado Brioche Vegan | Soy-Free | Nut-Free Print Avocado Brioche A flaky Avocado Brioche made without butter and eggs. This bread has the same flaky texture as a regular brioche but is much healthier. Course Bread Cuisine nut-free, Soy-free, Vegan Prep Time 30 minutes Cook Time 30 minutes Rising time: 3 hours 30 minutes Servings 12 slices Calories 202kcal Author Vaishali · Holy Cow! Vegan Recipes Ingredients 2 1/4 tsp active dry yeast 1/3 cup + 2 tbsp almond milk warm 3 1/4 cup bread flour (can use all purpose flour) 2 avocados (perfectly ripe, mashed until there are no lumps. Squeeze a few drops of lemon juice into the avocado so it remains bright green.) 2 tbsp sugar 1/2 tsp salt 2 tbsp vegan butter (softened, at room temperature) US Customary – Metric Instructions Mix the yeast the milk in a large bowl or the bowl of a stand mixer and let stand 5 minutes for the yeast to "bloom". Add to the bowl 1 cup of flour, mashed avocados, sugar and salt. Mix well until ingredients have blended together. Then add the remaining flour and knead by hand or on low-medium speed in a stand mixer for about 8-10 minutes. The dough will be smooth and elastic and although it will appear sticky, it won't stick to your fingers. Add the vegan butter and knead on medium-high speed or by hand until the butter is incorporated into the dough. Place the dough in an oil-coated bowl. Cover with plastic wrap and place in a warm place for about 1 1/2 hours or until doubled. Punch the dough down, then cover again and let rise for another 2 hours. To shape the dough, divide it into four equal portions. Shape each portion into a smooth, oval ball. Spray oil on the inside of a standard 9 X 5-inch loaf pan. Place the four balls of dough touching each other inside the loaf pan. Cover loosely with oiled plastic wrap or with a shower cap and let rise another hour or until the loaf fills the pan and mushrooms over it. For a nice color, brush on some extra virgin olive oil mixed with salt. Bake in a 375-degree oven for 30 minutes. Place the loaf pan on a rack and let the bread cool about 20-30 minutes or until cool enough to handle. Unmold the bread from the pan by sliding a knife around the edges and turning upside town. It should release quite easily. Continue cooling, right side up, until thoroughly cooled. Nutrition Serving: 1slice | Calories: 202kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
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