Vegan brioche rolls with custard are a type of brioche buns that look similar to cinnamon rolls, but are filled with custard and raisins. They are fun to make and a joy to eat. The brioche rolls are soft, sweet, creamy, and surprisingly easy to make. They are a popular breakfast food in Italy and we often dip them in cappuccino, or eat them on the go.
Course: Breakfast, Dessert, Snack
Keyword: Plant-Based, Vegan
Dental floss (I know it's weird in a recipe but it really is essential for cutting the rolls)
500gbread flour or all-purpose flour+ 2 to 3 tablespoon for kneading
In a bowl add flour, sugar and instantdryyeast. Stir, then add the zest of one orange, lukewarm plant-milk, lukewarm water, sunfloweroil, vanillaaroma, and a pinchofsalt. Mix with a spatula till all the ingredients come together.NB: if you don't have instant dry yeast, you can use either 7g (1.5 tsp) of active dry yeast or 20g of fresh yeast. In both cases, you need to first dissolve the yeast in lukewarm water and sugar before adding it to the flour.
Add 2 tablespoon of flour to a worktop, then knead the dough for 5 minutes. By the end, your dough should be elastic, soft and moist. It should almost stick to the worktop.You can use a kitchen-aid if you prefer.
Brush the inside of a large bowl with a thin layer of oil, then put the dough in it, brush it with oil, and cover with a damp kitchen cloth, leaving enough space for the dough to double in volume. Let proof for about 2 hours in a warm place.While the dough is proofing you can make the custard.TIP: turn the oven on for 30 seconds then turn it off and put the dough in it to proof.
With a rolling pin, flatten the dough till you have a rectangle shape that is around 55cm long and 35cm wide. That is 21 inches by 14 inches.To make sure the dough doesn't stick to the worktop sprinkle with flour.
Coverthe dough with a layer of custard. Distribute the custard evenly with the help of a spoon.Now add the raisins on top of the custard.
Roll the dough on itself from the long side, forming a long roll. If the dough sticks to the worktop, help yourself with a dough scraper.
Cut the long roll into 2cm (0.8 inch) wide brioche rolls. Use dental floss to cut the rolls, like if you were tying a knot around the brioche roll, and then pulling the two extremities of the floss, cutting through the dough.
Arrange each roll on a baking tray lined with parchment paper. Leave some distance between the rolls. Depending on the size of your baking tray you can fit between 9 and 12 rolls on each tray.Let proof for about 1 hour in a warm place. I recommend turning the oven on for 30 seconds, then turning it it off and putting the custard rolls in it to proof.
Preheat the oven to 180C or 360F. Brush the top of the brioche rolls with soy-milk, and bake on the central rack for about 13 minutes.
The brioche rolls with custard should be golden on top but still soft on the inside. Let cool down before eating.
For the custard
In a pot off the heat, add plant-milk, sugar, vanilla, turmeric, lemon peel,cornstarch. Stir well with a whisk until all the lumps of the cornstarch are gone.Bring the pot on the heat, set it on medium, and stir continuously until the liquid thickens into a creamy custard. Let it cool down before adding it to the brioche.
Store these vegan brioche rolls with custard in a plastic bag as soon as they have cooled down. This will keep them soft for up to 3 - 4 days.For freezing, see storage instructions in the "storage chapter" below.MEASUREMENTSWe recommend using the metric system for this recipe.