Vegan Brioche Bun Recipe

5 from 3 votes

A step by step guide to making buttery, chewy vegan brioche buns. Simple to make, they are perfect for your next burger night.

Prep Time15

Cook Time18

Proofing Time2

Total Time2 33

Course: bread/sweet bread, Burgers, Side Dish

Cuisine: French

Diet: Vegan

Servings:

Calories: 377kcal

Author: Amanda Logan

Equipment

Stand mixer

Ingredients

For the Bun

1 cup (250ml) soy milk 37 - 40 °C (98.6 - 104°F)
⅓ cup (80ml) water room temperature
2½ tsp (9g) dry active yeast
2 tbsp (40g) sugar divided into to 1 tablespoon measures
3½ cups (525g) all-purpose flour
1 teaspoon salt
5 tbsp (100g) vegan butter softened

For the Glaze

2 tablespoon plant milk
2 teaspoon maple syrup
poppy or sesame seeds (optional) or salt flakes
½ tablespoon vegan butter optional for brushing finished buns

AUS Customary - Metric

Instructions

In a small saucepan, warm the milk until lukewarm but not hot - about 40℃ (104°F). You can also just heat your milk in the microwave for 10 seconds. Remove from the heat, transfer to a jug or bowl and add yeast, water, and stir in 1 tablespoon of sugar and sit for 5 to 10 minutes, until slightly foamy (see Step 1 image in the post)
In an electric mixer fitted with the dough hook, mix together the flour, sugar, and salt.
Add the milk/yeast mixture and knead mix until the dough comes together in a soft mass.
Add half the butter and knead until the dough is smooth and elastic about 3 -4 minutes scraping down the sides of the bowl with a spatula as needed. Add the remaining butter and continue to knead/mix until the dough is smooth and stretchy, around 5 to 7 minutes.
Lightly grease a large clean bowl, shape the dough into a ball and place it inside. Cover the bowl with cling film and place it in a warm, draft-free place to sit for 1-2 hours to rise (proof) until is doubled in size (or thereabouts). The amount of time will depend on the ambient temperature in the room. If you live in a cold climate, the dough will take longer to rise.
Use the poke test in the notes section to test whether your dough is proofed properly.
Once the dough has doubled in size, transfer it onto your bench and lightly punch out the air. For equal sized buns, weigh the dough and divide into 8-10 peices( 8 for larger buns, 10 for small dinner roll-sized buns). Or just eyeball it.
Shape the dough in to balls by flattening each piece and then pinching the sides and pulling them into the centre (see Step 6 image in the post). Turn each ball over and, cupping your hand over the top, roll the dough into a ball using the bench as your base. Think of a ball trapped under an overturned cup that you are moving in quick little circles. Make sense?
Place them on a lined tray, cover with a clean, damp tea towel and leave them to rise for another hour. Meanwhile, pop an oven rack in the middle of the oven and one in the bottom as well. Pre-heat your oven to 190℃ (375℉).
Once the buns have increased in size by at least 20% (this will take about an hour) combine the plant milk and maple syrup in a small bowl. Brush each bun with the mixture.
Carefully place a baking dish filled with about a cup of water on the bottom rack of the oven and transfer the buns to the middle rack. Bake the buns for 17-20 minutes or until dark golden on top. Tent the tray with foil if they appear to be browning too quickly. The buns are ready when you tap one on the bottom and it sounds hollow.
You can serve them as is, or melt a knob of butter and gently brush over the freshly baked buns.

Notes

Let your dough rise to double its size during the first proof. Don't rush it. If you want soft, pillowy buns...you're going to have to wait. It's OK though, because it will be worth it.

The poke test is an easy way to tell whether a yeasted dough is ready for baking.

Lightly flour a finger or knuckle and give the dough an assertive poke, as though you are trying to wake it up. If the dough springs back right away (it’s saying, “Hey, what the heck!”), let it rise for another 5-10 minutes.

If the dough springs back slowly, like a cat waking from a long nap, and your poke leaves a small indentation, it’s ready to go.

Nutrition