Vegan Avocado Brioche - Holy Cow! Vegan Recipes (2024)

Published: May 10, 2020 · Modified: May 22, 2020 by Vaishali · This post may contain affiliate links · 49 Comments

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Total time: 4 hours hours 30 minutes minutes

If you love a good vegan brioche, you will also adore my avocado brioche. In this healthy avocado brioche avocados substitute most of the fat, producing a result that's flaky, tender and quite perfect.

Vegan Avocado Brioche - Holy Cow! Vegan Recipes (1)

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.

Vegan Avocado Brioche - Holy Cow! Vegan Recipes (2)

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.

Vegan Avocado Brioche - Holy Cow! Vegan Recipes (3)

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?

Ingredients

Avocados
Yeast
Bread flour (or all purpose flour)
Nondairy milk (almond, soy or any milk will do)
Sugar
Vegan Butter
Salt

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Love this avocado brioche? Check out more vegan French recipes on Holy Cow!

Avocado Brioche

A flaky Avocado Brioche made with the healthy fats from avocado and without butter and eggs. This bread has the same flaky texture as a regular brioche but is much healthier.

5 from 26 votes

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Course: Bread

Cuisine: nut-free, Soy-free

Diet: Vegan, Vegetarian

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Rising time:: 3 hours hrs 30 minutes mins

Total Time: 4 hours hrs 30 minutes mins

Servings: 12 slices

Calories: 202kcal

Author: Vaishali · Holy Cow Vegan

Equipment

▢
Large bowl
▢
Standard loaf pan

Ingredients
US Customary - Metric

▢ 2 ¼ teaspoon active dry yeast
▢ ⅓ cup + 2 tbsp almond milk warm
▢ 3 ¼ 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 tablespoon sugar
▢ ½ teaspoon salt
▢ 2 tablespoon vegan butter (softened, at room temperature)

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 ½ 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

Tried this recipe?Please leave a comment and recipe rating below!

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About Vaishali

Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.

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Comments

Leave a comment:

Avocado
March 15, 2021 at 2:22 pm

This is one of the most brilliant recipes I have ever read. Absolutely genius. The first time I made it I used it as the base for a babka, and it was incredible —also made a few brioche muffins with some of the dough. Crumbly, incredible. Then I used it for date cinnamon buns, swapping out one of the avocados for equal weight in pumpkin puree. Also amazing. Versatile recipe, genius concept. Getting ready to make again for the third time in two weeks!
Reply
- Vaishali
  March 15, 2021 at 4:39 pm
  🙂 So happy you've enjoyed the brioche, and have been experimenting with the recipe. Pumpkin sounds like a great idea.
  Reply
Niwashikun
December 18, 2020 at 11:13 am
This recipe is so close to being Whole-Food-Plant-Based. What role is the vegan butter serving? Extra fat? What about extra avocado instead? What else would be a good sub for the vegan butter?
Thanks!
See Also
Old-Fashioned Latkes Recipe Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family 21 Easy Low Carb High Protein Recipes For Meal Prep!Gluten-Free Vegan Blueberry Scones - Recipe - Fresh is Real
Reply
- Vaishali
  December 18, 2020 at 11:41 am
  You could use vegetable oil. It helps add some more moisture to keep the bread soft.
  Reply
Jesse-Gabriel
May 10, 2020 at 4:09 pm

Ich wünschte mir so sehr das das Rezept auch in Gramm Angaben wäre!
Viele Grüße,
Jesse-Gabriel
Reply
- Vaishali
  May 12, 2020 at 5:35 pm
  Added, click on the "metric" tab under ingredient list in recipe box.
  Reply
  - Jesse-Gabriel
    May 14, 2020 at 11:23 am
    
    Super und vielen Dank, habe ich gerade gesehen, jetzt muss ich ganz schnell dein Avocado Brioche nach backen!
    Viele Grüße,
    Jesse-Gabriel
    Reply
Cassia
November 08, 2017 at 11:32 am
Can I make these into dinner rolls?
Reply
- Vaishali
  September 13, 2019 at 9:01 pm
  Yes!
  Reply
Ellie Gibbs
February 03, 2017 at 3:33 pm

This was fabulous. Thank you
Reply
Stephanie
March 11, 2016 at 8:39 pm

Just made it , into buns with candied orange peel and sultanas. Thank you for such a wonderful idea !
Reply
- Vaishali
  March 13, 2016 at 10:42 am
  Awesome, glad you liked it Stephanie!
  Reply
Cassia
April 02, 2015 at 7:39 pm
How many cups is 2 avocados mashed? I avocado I will be using is bigger than the haas.
Reply
- Vaishali Honawar
  April 02, 2015 at 9:15 pm
  Use about the quantity you'd get from a medium Haas avocado-- that's what I used.
  Reply
Michaela
February 09, 2015 at 10:11 am
is there a way to figure out the nutritional info?
Reply
- Vaishali Honawar
  February 09, 2015 at 5:17 pm
  Added!
  Reply
  - Shane Kidd
    December 18, 2020 at 10:24 pm
    
    I am a new to yeasted breads, and not only were these a snap to make, they were SO GOOD. they ended up looking a bit greener and fluffier than in the photos, too!
    As a new baker, I was worried around the butter stage that the dough was too wet but trust in the process and just let it all rise. It will all work out.
    Really great vegan recipe and is my new favorite for sliced breads!
    Thanks so much!
    Reply
Johanna
March 27, 2013 at 12:44 pm

I made it, and I'll make it again.
Reply
See Also
10 Keto Meal Prep Tips You Haven't Seen Before + 50 Keto Recipes
Vaishali
February 17, 2011 at 3:04 am
Anonymous, you can use all-purpose flour with pretty good results.
Reply
Anonymous
February 16, 2011 at 10:54 pm
Dear Vaishali
What can we use instead of bread flour?
Thanks
Reply
- Anonymous
  May 02, 2022 at 3:14 pm
  You can try 1 cup flour (129 grams) add in 1 1/2 teaspoons of vital wheat gluten (4 grams)
  Reply
Vidya
March 12, 2010 at 2:49 pm
o wow I can't beleive this Vaishali. I've been looking for a recipe for avocado bread. Loooved the texture. It looks sooo yummy. Will be trying this one verrry soon.
Reply
Jude
December 11, 2008 at 6:09 am
Avocados sound like such a great idea for replacing eggs and butter in baking. It's so worth trying even if I'm not vegan (or even vegetarian).
Reply
MC
December 03, 2008 at 6:56 pm
Truly inspired is the right way to put it! I have put it on my list of must-try recipes. The challenge will be to find ripe avocados. Where I live (US Northeast), you have to buy them 4 or 5 days ahead of the day you want to use them. That requires a lot of planning and I am not always up to it, I'll admit. But I love the idea so much that I will make an effort to be more organized, I will, I will.
Reply
Aparna
November 17, 2008 at 1:59 pm
Brioche is really like the Amul ad - utterly, butterly delicious!
Your avocado brioche is truly an inspired idea. The bread in both the before and after pictures looks really good.
Reply
sarchan
November 17, 2008 at 12:37 am
That looks so delicious. I would have never thought to use avocado, but it makes so much sense--genius.
Reply
Gita's Kitchen
November 15, 2008 at 2:14 am
Please check my blog, I have something for you 🙂
Reply
TBC
November 14, 2008 at 11:21 pm
How do ya you come up with such fab ideas, Vaishali? I would never have thought of substituting the butter with avocado.
The fruit lends such a lovely color to the bread. Fantastic!
Reply
tofufreak
November 14, 2008 at 6:14 pm
that's amazing! i never would have thought of using avocados! this is definitely on my must-bake list!
Reply
Indranee
November 14, 2008 at 2:16 pm
Bread looks perfect and yummy!!
Reply
Priya
November 14, 2008 at 9:06 am
I have something spl for u..pls check it out:
Reply
Vikram Hazra
November 13, 2008 at 10:24 pm
Hi Vaishali
I worked briefly at the 5th floor of TOI, and I remember you and Desikan clearly. Stumbled upon your blog thru Suranga aunty's (kaimhanta/ugich konitari) and was pleasantly surprised. My wife is a fabulous cook and we are both strict vegetarians (in some countries I travel to, I'm vegan as well), so I am always looking out for recipes for her 🙂
Shall set up an email feed for her right away!
warm regards
Vikram Hazra
Reply
Gita's Kitchen
November 13, 2008 at 10:18 pm
Great idea of using avovados instead of butter, very healthy alternative. This bread is new to me, looks very delicious...
Reply
pixiepine
November 13, 2008 at 5:51 pm
Wow! That looks wonderful.
Reply
Maggie
November 12, 2008 at 10:40 pm
This sounds like such a great idea! I'm always thinking how ripe avocados taste eggy.
Reply
Priya
November 12, 2008 at 10:17 pm
Now that was innovative Vaishali! Brioche has always been on my to try list but the eggs put me off. Now I'm off to get some avocados.
Reply
Fresh from the Source
November 12, 2008 at 6:19 pm
I will be making this; it looks and sounds mouth watering.
When I'm in Vietnam, I live where there is no refrigeration, so we use avocado as butter, which suits me as I a mostly vegan. Just mash the avocado, add a little lime juice (to keep the avocado from discolouring), and add a little salt if you wish. I use it as butter on banh mi (a sandwich made on baguette-type rolls).
Reply
Cham
November 12, 2008 at 5:57 pm
Brioche with avocado? gorgeous one!
Reply
Purva Desai
November 12, 2008 at 5:07 pm
First time to this wonderful blog....it was a healthy substitute to use Avocado instead of butter...It has turned out fluffy and soft...
Thanks for sharing..
Reply
Curry Leaf
November 12, 2008 at 3:53 pm
Perfect brioche.I love the fact that you used avocado.Sure avocado is creamy has got good fats.Lovely and bookmarked along with challah and pompoms.
Reply
Sireesha
November 12, 2008 at 3:25 pm
Breead looks perfect ,Soft and fluffy:)
Reply
Ramya Kiran
November 12, 2008 at 10:11 am
Hi Vaishali, i invite you to visit my blog. There is an award waiting for you..
Reply
Priya
November 12, 2008 at 8:30 am
Oh my god...i love brioche, looks fabulous n scrumptious Vaishali..am drooling over the brioche..with avocado i am for..thanks for sharing these wonderful bread..
Reply
Mahimaa's kitchen
November 12, 2008 at 6:53 am
This is very new to me. It is very challenging to cook vegan dishes.. hats off to you!
Reply
Pearlsofeast
November 12, 2008 at 6:19 am
Vaishali, this is awesome.avocado in a bread must be delectable.
Reply
Divya Vikram
November 12, 2008 at 6:10 am
That looks perfectly baked and browned Vaishali..Lovely texture.
Reply
Uma
November 12, 2008 at 5:29 am
wow, what an amazing bread! I bought brioche from store recently and it was so hard to bite, especially the top portion. Yours look so soft and fluffy!
Reply
anudivya
November 12, 2008 at 4:02 am
That is a pefect brioche, and clever use of avocado (the good fat) instead of butter.
Looks so flaky! Wonder how it would turn up with whole wheat flour.
Reply
swellvegan
November 12, 2008 at 3:56 am
This sounds and looks delicious! I'm going to have to try making this very very soon.
Reply