3⅓cups(500grams)all-purpose flour+ 2 to 3 tablespoons for kneading
½cup(100grams)sugar
1½teaspoons(7grams)instant dry yeastsub active dry yeast, or 20g fresh brewer's yeast but in this two cases dissolved in warm water.
1pinchsalt
Wet Ingredients
¾cup(180grams)non-dairy milkany
½cup(120grams)water
¼cup(60grams)vegetable oilavocado, olive, sunflower, etc.
1tablespoonvanilla extract
2teaspoonsorange zestgrated
To a bowl, add 3⅓ cups all-purpose flour, ½ cup sugar, and 1½ teaspoons instant dry yeast. Stir then add ¾ cup non-dairy milk, ½ cup water, ¼ cup vegetable oil,1 tablespoon vanilla extract, 2 teaspoons orange zest, and 1 pinch salt.Mix with a spatula or wooden spoon until you get a dough.
Sprinkle your worktop with two tablespoons of flour, then knead the dough for 5 minutes until smooth, soft, moist, and elastic.
Transfer the dough to a large bowl you brushed with oil, cover with a damp cloth, and let proof in a warm spot for about 2 hours or until it doubles in volume.
Transfer dough onto a clean worktop, fold it on itself three times, and cut it into nine pieces. Shape into balls.
Arrange the dough balls snuggly into an oiled bundt pan, cover with a damp cloth, and set aside to proof for 1 hour, best if in a warm place.
Preheat the oven to 350°F or 180°. Brush the top of the vegan brioche with non-dairy milk and bake on the lower oven rack for about 25 minutes.
The vegan brioche buns should be golden on top and soft and fluffy inside. Let cool down completely before eating. Optionally, sprinkle with powdered sugar.