Buttery Vegan Brioche Buns

• servings: 8 servings
• active time: 15 minutes
• total time: 2 hours 30 minutes

Ingredients

3 cups (375g) all-purpose plain flour

3/4 cup (190g) dairy-free milk (warm and as needed)

1/2 cup (115g) melted vegan butter (or olive oil)

2 tablespoons (25g) granulated sugar (or coconut sugar)

1 tablespoon instant dry yeast

1/2 teaspoon salt (if using unsalted butter)

1 tablespoon any light-coloured sweetener, such as rice malt syrup or maple syrup (or aquafaba)

Directions

To make the brioche dough:

Add all the ingredients except the liquid sweetener to a large bowl and mix until combined. Knead the dough for at least 5 minutes or until the dough becomes soft and elastic. If you're using a stand mixer, use the dough hook and knead until the dough is smooth and comes away from the sides of the bowl. If the dough is a little dry, add a little more milk and knead again. If the dough is still sticking on the bowl, add a little flour and knead again. The softer your dough is, the softer your brioche buns will be!

Resting the dough:

Leave the dough in the bowl and cover with a damp tea towel (the damp towel prevents the dough from drying out). Leave it in a warm area to double in size for at least 1 hour. You can also leave it to rise in the fridge overnight, as long as you allow the dough to come to room temperature before you use it the next day.**

When the dough is puffy, divide it into 8 even parts (about 90g each). Shape each part into a smooth round ball. Arrange the balls on a lined baking tray with about 5 cm (2 inches) between each one. Cover the tray with a damp tea towel and leave it in a warm area to rest for at least 1 hour. The dough should increase in size by around 50% and feel puffy.

Baking the brioche buns:

When the dough is puffy again, preheat the oven to 180°C (350°F).

Bake the buns the oven for 15-20 minutes or until the surface is golden brown. The buns are ready when you can tap the bottom of one and it sounds hollow.

To make the brioche glaze, combine the liquid sweetener with 1 tablespoon of water. When the brioche buns are still hot, brush the top with the sugar glaze syrup then allow it to rest.

Enjoy the brioche immediately. Like all home-made breads, the brioche is best eaten the day it is baked. Alternatively, store the buns in an airtight room temperature for 3-5 days or in the freezer for up to 1 month. Warm up the brioche before you eat it again!

Nutrition

• Serving Size: 1 bun
• Calories: 275 kcal
• Total Fat: 10 g
• Sodium: 272 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 5 g