Impress your Easter brunch guests with a stunning vegan Easter brioche that is both indulgent and completely plant-based. Created by Lionel Roudaut from My Vegan Provence, this brioche uses a clever technique involving cooked potatoes to achieve the soft, fluffy texture of a traditional brioche without the need for eggs. The dough is enriched with flavors like lemon zest and orange blossom water for a floral and slightly sweet aroma, and vegan butter is used to provide richness while the potato does the heavy lifting for texture.

The dough is kneaded, allowed to rise, and chilled overnight for improved flavor and texture. The brioche is shaped into a symbolic crown, baked until golden brown and fragrant, and topped with chocolate eggs for a festive centerpiece. This vegan Easter brioche offers a traditional look and taste without compromising on dietary preferences, making it a perfect addition to any Easter celebration.