Fluffy vegan brioche buns
Fluffy vegan brioche buns
A brioche is an enigmatic and diverse piece of French baking. I have seen brioches that look like giant Panettones, brioches with almond and nougat inside and brioche buns that are so sweet that they are like little cakes. Brioches can vary greatly in their size, form, composition and sweetness.
In this recipe, I will be taking the key elements that define a brioche:
- an indulgent sweetness (but not too sweet)
- a solid crust
- lightness and “fluffiness”
I will be achieving these without using the traditional method of adding shedloads of butter and eggs. Also, I will be showing you not how to make a large brioche, but eight semi-sweet vegan brioche buns, which are perfect for enjoying with jam and coffee as a relaxed breakfast, but can also be used as buns for a delicious veggie burger and fries (watch this space!).
I will be achieving the thick crust with a bit of olive oil and almond milk, the sweetness with a little brown sugar and the fluffiness with a bit of extra time and care in the baking.
- 270 g of strong flour
- 200 g of all-purpose flour
- 7 g sachet fast-action dried yeast
- ½ tsp fine salt
- 300 ml of almond milk + 1 tbsp for glazing
- 2 tbsp brown sugar
- 2 tbsp olive oil for glazing the bread and pan
- handful of sesame seeds
- Mix the flour, yeast, salt and sugar in a large mixing bowl.
- Pour in the almond milk and stir everything together with a large wooden spoon.
- When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board (see picture 1 above).
- Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand (see picture 2 above). You then reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes.
- When the dough is shiny and smooth (see picture 3 above), put it in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel.
- Leave this in a warm place (but not too warm – ie not next to an open fire!) for between one and two hours (until it has doubled in size).
- Empty the dough out on to a work surface and push the air out with your fingertips (see picture 4 above).
- Cut the dough into 8 even pieces and shape each piece into a ball using your hand and the work surface (see pictures 5 and 6 above).
- Lay the dough balls out on an olive oil-greased baking tray (leaving at least a 3 cm gap between them), cover with cling film and leave for one more hour.
- Preheat the oven to 210° C / 410° F.
- Mix 1 tbsp of olive oil and 1 tbsp of almond milk and glaze each of the dough balls with it.
- Generously sprinkle seasame seeds over each ball.
- When the oven is hot, place the dough balls in the oven for 13-15 minutes (until they are lovely and golden brown in color).
I tried this last night but my dough didn't rise. Maybe it is the dry yeast? Perhaps it needs to activated first.. or...The strong flour? I just used all purpose flour and no strong flour. Can you please tell me what you meant by strong flour, is it a specific flour I need?
I suspect it's the yeast. There are different types of dried yeast and some need activation prior to adding to the dough and others don't. I used fast-action dried yeast in this recipe, which means that they get added straight to the flour, but if you have active dry yeast, for example, that's different - they will require activation. It's best to double-check the instructions on the packet to be sure which type of yeast you have as I found the naming a little confusing at times. And strong flour is another word for bread flour. Hope this helps! Ania
Glad you enjoyed them. Yes, I think you are right, some salt would have been good to add, I will add it to the ingredients list. Ania
Sure, activate the yeast as per the instructions on the packet using a portion of the ingredients in the recipe (plant milk/sugar). Then add activated yeast to the dry ingredients together with the leftover wet ingredients. Hope that helps! Ania
I made these today and they came out really lovely. I used plain flour only and the inside has come out a little bit doughy maybe slightly undercooked inside. Thank you for inspiring me. Wanted to post a photo but can’t seem to.
No, gluten-free bread baking is a tall ask and I didn't have the courage to try yet. Some day maybe...I know that there are blogs that specialise in gluten-free baking though so I am sure you will find an expert online easily. Good luck! Ania
The ravioli made with aqua faba and this brioche are absolutely amazing.
Thanks for sharing.
You can do that, of course, but the buns will be quite bready (less soft) so I wouldn't recommend it. Hope that helps! Ania
I am French, I am a chef, and I am trying to go vegan.
Vegan brioche? Waw, the way you wrote all the recipe, with the pictures etc... Impressive, keep up the work. Will try as soon as possible to make them and give a feed back!
Nice to meet you (or should I say enchanté ;) ) Thank you for your kind words and hope you'll like it!
Hmm, it sounds to like moisture to flour ratio might have been too high (did you weigh your flour or used cups?) or possibly it was overproofed - how long did you let it rest for?