Name: Toasted Avocado Brioche Delight
Prep time: 30 min
Cook time: 30 min
Total time: 5 h 35 min
Yield: 8
Cuisine: US
Ingredients: 1 (0.25 ounce) package active dry yeast; 1/3 cup almond milk, lukewarm; 1 cup all-purpose flour; 2 ripe avocados, mashed to a smooth consistency; 2 tablespoons almond milk; 2 tablespoons granulated white sugar; 1/2 teaspoon fine sea salt; 2 1/4 cups bread flour, plus more for dusting; 2 tablespoons vegan margarine (such as Earth Balance®), softened; Cooking spray; 1 tablespoon extra virgin olive oil, plus more for coating the bowl; 1 pinch flaky sea salt

Transform overripe avocados into a surprisingly delightful and airy vegan brioche. This recipe offers a creative way to reduce food waste while indulging in a soft, subtly flavored bread perfect for toast, sandwiches, or simply enjoying on its own.

Follow The Directions

01

Step

Activate the Yeast: In the bowl of a stand mixer, combine the active dry yeast and 1/3 cup lukewarm almond milk. Let sit until foamy, about 5 minutes.

02

Step

Combine Initial Ingredients: Add the all-purpose flour, mashed avocados, 2 tablespoons almond milk, granulated sugar, and fine sea salt to the yeast mixture. Mix on low speed until just combined.

03

Step

Incorporate Bread Flour: Add the bread flour and mix well until blended. Knead on medium-low speed until the dough is smooth and elastic. This should take about 8 to 10 minutes. Note: The dough will appear sticky, but it should not stick to your fingers.

04

Step

Add Vegan Margarine: Add the softened vegan margarine to the dough and knead on medium-high speed until fully incorporated, approximately 1 minute.

05

Step

First Rise: Transfer the dough to a lightly oiled bowl (use olive oil), turning to coat. Cover the bowl tightly with plastic wrap and place in a warm spot. Allow the dough to rise until doubled in size, approximately 1 1/2 hours.

06

Step

Second Rise: Punch the dough down gently to release the air. Recover and let rise again for another 2 hours.

07

Step

Prepare Oil Mixture: In a small bowl, combine the 1 tablespoon of extra virgin olive oil with the pinch of flaky sea salt.

08

Step

Shape and Prepare Loaf: Divide the dough into 4 equal portions and shape each into a smooth ball. Lightly coat a 9x5-inch loaf pan with cooking spray. Place the dough balls into the prepared pan and brush with about half of the oil mixture, reserving the rest.

09

Step

Final Proof: Cover the loaf pan loosely with oiled plastic wrap (to prevent sticking) and let rise until the loaf fills the pan and mushrooms slightly over the top, about 1 hour more.

10

Step

Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C).

11

Step

Bake: Brush the remaining oil mixture evenly on top of the loaf.

12

Step

Bake until golden brown, about 30 minutes. If the top begins to brown too quickly, tent loosely with foil.

The ripeness of your avocados is key! They should be very soft and easily mashed for the best texture.
If your kitchen is cold, place the dough in a slightly warmed oven (turned off!) or near a warm stove to encourage rising.
For a richer flavor, consider adding a teaspoon of vanilla extract along with the sugar.
To check for doneness, insert a wooden skewer into the center of the loaf. It should come out clean or with just a few moist crumbs attached.
Let the brioche cool completely before slicing to prevent it from becoming gummy.