Almond Milk Brioche: A Dairy-Free Twist on a French Classic

Can a rich, buttery French brioche be made without dairy—and still taste just as indulgent? The answer is a resounding yes. With the rise in plant-based diets, almond milk has become a popular alternative in baking, offering a subtle nutty flavor and creamy texture. This almond milk brioche recipe delivers the same tender crumb and golden crust as its traditional counterpart, making it a delightful choice for those seeking dairy-free options.

Why You’ll Love This Recipe

• Dairy-Free Delight: Perfect for those with lactose intolerance or following a plant-based diet.
• Rich Flavor: Almond milk adds a delicate nutty undertone that complements the sweetness of the brioche.
• Versatile Use: Enjoy it for breakfast, as a snack, or even as a base for French toast.
• Impressive Presentation: The braided loaf looks as good as it tastes, making it a showstopper for gatherings.

Ingredients

• 500 g all-purpose flour
• 90 g granulated sugar
• 1 packet (7 g) dry yeast
• 1 tsp salt
• 200 ml lukewarm almond milk
• 2 large eggs, at room temperature
• 120 g unsalted butter, softened (dairy-free alternative if preferred)
• 1 egg (for egg wash)
• Pearl sugar or sliced almonds for topping

How to Make Almond Milk Brioche

1. Prepare Ingredients: Ensure butter and eggs are at room temperature. Warm the almond milk to about 110°F (43°C).
2. Mix Dry Ingredients: In a stand mixer bowl, combine flour, sugar, and yeast. Add salt on the opposite side of the yeast to prevent deactivation.
3. Add Wet Ingredients: Lightly beat the two eggs and add them to the bowl along with the lukewarm almond milk. Mix on low speed for about 10 minutes until the dough pulls away from the bowl. Scrape down the sides as needed.
4. Incorporate Butter: Gradually add the softened butter in two additions, mixing until fully incorporated. The dough should be elastic and slightly sticky.
5. First Rise: Shape the dough into a ball, place it in a lightly floured bowl, cover, and let it rest in a warm place for 45 minutes.
6. Chill Dough: Deflate the dough, cover with plastic wrap, and refrigerate for 1.5 to 2 hours, or overnight for enhanced flavor and easier shaping.
7. Shape the Loaves: Butter and flour two 8½-by-4½-inch loaf pans or line a baking sheet with parchment paper. Divide the dough into six equal pieces, roll each into 8-inch cylinders, and form two braids. Place each braid into a prepared pan or on the baking sheet.
8. Second Rise: Cover the dough and allow it to rise in a warm environment for approximately 1 hour, or until it becomes light and airy.
9. Bake: Preheat the oven to 360°F (182°C). Beat the remaining egg with 1 tsp water and brush over the loaves. Sprinkle with pearl sugar or sliced almonds. Bake for 30-35 minutes until golden brown.
10. Cool: Remove from oven, let cool slightly, then unmold and cool completely on a wire rack.

Helpful Tips

• Room Temperature Ingredients: Make sure the eggs and butter have reached room temperature to ensure they blend smoothly into the dough.
• Avoid Direct Salt-Yeast Contact: Mixing salt directly with yeast can inhibit yeast activity.
• Chilling the Dough: Cooling the dough in the refrigerator improves its texture and makes shaping much easier.
• Check for Doneness: The brioche is done when it sounds hollow when tapped and has a golden crust.

Substitutions and Variations

• Milk Alternatives: Substitute almond milk with other plant-based milks like soy or oat milk.
• Butter Alternatives: Swap in plant-based butter or coconut oil to make this recipe fully vegan.
• Flavor Additions: Incorporate citrus zest, dried fruits, or chocolate chips for added flavor.
• Toppings: Experiment with different toppings like sesame seeds, poppy seeds, or a simple glaze.

Frequently Asked Questions

Can I make this brioche vegan?

Yes, replace the eggs with flaxseed or chia seed eggs and use dairy-free butter to make a vegan version.

Why is my dough too sticky?

Brioche dough is naturally sticky due to its high fat content. Chilling the dough helps make it more manageable.

Can I freeze the brioche?

Absolutely. Once cooled, wrap the brioche tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week; warm slightly before serving.
• Freezing: Freeze for up to 3 months. Thaw and reheat in the oven for best results.

More Relevant Recipes

• Homemade Limoncello Cream Puffs Recipe

Conclusion

This almond milk brioche offers a delightful dairy-free alternative to the classic French bread, without compromising on taste or texture. Its rich, tender crumb and golden crust make it a versatile addition to any meal. Give this recipe a try, and don’t forget to share your results or explore our other plant-based baking recipes for more inspiration!