Vegan Hazelnut Butter Brioche

Prep Time 20 mins prep + 1h rise
Cook Time 30 minutes
Servings 1 loaf
This deliciously soft vegan brioche is surprisingly simple to make! One may think that it is complicated to get a good brioche without using eggs, but you'd be surprised at the results. Made with our rich, creamy and decadent hazelnut butter, this brioche might have you thinking twice about eating it for breakfast.

How It's Made: Brioche Dough


  • 1/2 cup of chickpea flour
  • 1/2 cup of water
  • 1/4 cup of sugar
  • 1/4 cup of olive oil
  • 3 cups of all-purpose flour (about a cup +)
  • 1 1/2 teaspoon of salt
  • 2 tablespoons active yeast
  • 1 cup of homemade almond milk
  • Sesame seeds for garnish


  1. Preheat the oven to the minimum heat.
  2. Sift the chickpea flour in a small bowl, add 1/2 cup water and mix well. Then add sugar and olive oil. Stir until the sugar dissolves.
  3. In a large bowl, add 3 cups of flour, salt, active yeast and mix well. Add the chickpea flour mixture. Gradually add the cup of almond milk and mix to form a dough ball. Add a little more flour to make a smooth, elastic dough. The dough will be quite soft but not sticky.
  4. Once formed into a ball, put dough in a greased bowl covered with a damp cloth and let rise in the oven turned OFF for 1 hour. The dough should double in volume.

How It's Made: Hazelnut Garnish


  • 2 tablespoons of olive oil
  • 4 tablespoons of cane sugar
  • 1 tablespoon of cacao powder
  • 1/2 cup of hazelnuts, chopped
  • 1/4 to 1/2 cups of PRANA Hazelnut Butter


  1. Mix the sugar and cacao powder. Then, place the dough on a floured surface and knead for 20 seconds to remove the air. Then tear into 3 equal pieces and form each ball into strips about 30cm long, and 8-10cm wide.
  2. Using a pastry brush, brush each strip of dough with olive oil and sprinkle with the cacao and cane sugar mixture. Using a spoon, spread the hazelnut butter over each strip then sprinkle the chopped hazelnuts uniformly.
  3. Fold the edges of each strip in to each other lengthwise. Gently roll into long sausages. Repeat for the other two strips of dough.
  4. On a worktop, braid the 3 rolls fairly tightly. Then, place the bread in a cloth and let stand one hour in a hot and humid place.
  5. Place the bread on a baking sheet lined with parchment paper. Brown the bread with the remaining olive oil, sprinkle with a little cane sugar and bake for 30-35 minutes at 350°F.
  6. Upon removing from the oven, glaze the bread with a mixture of olive oil and almond milk, 50/50. 
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.