Italian breakfast brioche - Buondì

4.8 from 5 votes

Italian breakfast brioche - Buondì

Buondì is one of the most popular Italian breakfast brioches, and we had a lot of fun making this homemade vegan version of it. Vegan Buondì are delicious, soft, pretty, easy to make, and filled with apricot jam. In Italy we eat this type of brioche for a quick breakfast on the go, or as a mid-morning snack.

Prep Time20 mins

Cook Time13 mins

Proofing3 hrs

Total Time3 hrs 33 mins

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: brioches

Calories: 217kcal

Author: Nico

Equipment

Blender
Pastry piping bag

Ingredients

For the dough

250 g bread flour or all-purpose flour
50 g sugar
3 g instant dry yeast
125 g soy milk or other plant milk
35 g sunflower oil or other vegetable oil
½ orange zest
1 teaspoon vanilla extract
1 pinch salt

For the topping

2 tablespoon almonds
2 tablespoon hazelnuts
3 tablespoon soy milk or other plant milk
2 tablespoon powdered sugar
4 tablespoon pearl sugar

Metric - USA

Instructions

For the brioche dough

In a large bowl, add flour, yeast, sugar and mix them together.
Add lukewarm soy milk, sunflower oil, salt, vanilla, orange zest, and mix with a spatula.
NB: I use instant dry yeast that can be added directly to the flour. If you use fresh yeast or active dry yeast, they need to be dissolved in a lukewarm liquid and sugar before adding them in.
Transfer onto a worktop and knead with your hands vigorously for at least 5 minutes, or until you get a smooth, soft, and moist dough ball.
Brush the inside of a large clean bowl with some oil. Then put in the dough ball, and brush it with a thin layer of oil. Cover the bowl with a damp kitchen cloth.
Let proof the dough for 2 to 3 hours in a warm place. It needs to triple in volume.
TIP: you can turn your oven on for 30 seconds to make it slightly warm. Then turn it off and let the dough proof in it. If you use all-purpose flour 2 hours should be enough. If you use a semi-whole grain flour, then 3 hours are needed.
After proofing, transfer the dough onto a clean worktop. Fold it on itself three times then cut it into small pieces of about 50g / 1.8 oz each.
With the tip of your fingers slightly flatten each piece of dough, then roll it on itself to form a dough ball. With the palm of your hand roll the dough ball on the worktop to make it smooth.
Take each dough ball and roll it with your hand to form a cylinder shape.
Then flatten each piece giving it a rectangular shape.
Cut the tips off to give it a sharper rectangular shape.
Place each piece on a baking tray lined with parchment paper and let proof a second time in a warm place for 1 to 1.5 hours.

For the glaze

Im a blender blend together almonds, hazelnuts, powdered sugar and soy milk till you get a spreadable almond paste. Set aside.
NB: the glaze tastes best if the nuts are roasted first. If yours aren't, then toast them in the oven for 8 minutes at 360F / 180C.
Preheat the oven to 180C or 356F. Gently spread some of the glaze on top of the brioches. You need to be quick because the brioches will deflate. You can use a spoon or a small spatula.
Sprinkle some pearl sugar on top and bake on the lower rack of the oven for about 12 to 14 minutes.
Optional: to get an even tastier brioche you can fill it with apricot jam using a pastry piping bag. To do that, let the brioche cool down for 10 minutes, then fill them from the bottom.

Video

Notes

MEASUREMENTS

We recommend using the metric system for this recipe.

Instant dry yeast does not need to be dissolved in warm water. You can replace instant dry yeast with the same quantity of active dry yeast but active dry yeast needs to be dissolved in warm water or warm milk and sugar before being used.

You can also replace instant dry yeast with fresh yeast. In this case you need to use 3x more fresh yeast, so multiply my dose for yeast times 3. Also, fresh yeast needs to be dissolved in warm water or warm milk and sugar before being used.

TIP: to preserve the brioches soft, let them cool down for 15 minutes, then store them in a food-grade plastic bag.

Nutrition