Vegan Brioche
Servings: 9 buns
Dry Ingredients
- 3⅓ cups (500 grams) all-purpose flour + 2 to 3 tablespoons for kneading
- ½ cup (100 grams) sugar
- 1½ teaspoons (7 grams) instant dry yeast sub active dry yeast, or 20g fresh brewer's yeast but in this two cases dissolved in warm water.
- 1 pinch salt
Wet Ingredients
- ¾ cup (180 grams) non-dairy milk any
- ½ cup (120 grams) water
- ¼ cup (60 grams) vegetable oil avocado, olive, sunflower, etc.
- 1 tablespoon vanilla extract
- 2 teaspoons orange zest grated
- 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.
Nutrition information is an estimate for one vegan brioche bun out of nine.
STORAGE
Room temperature: Keep at room temperature in a reusable food-grade plastic bag. It'll last for up to 5 days.
When it gets dry, our favorite way to eat it is to dunk it in a cup of oat milk cappuccino. You can also warm it up in the microwave for a few seconds to get it soft again.
Freezer: Let the vegan brioche cool down at room temperature, transfer it to a freezer-friendly bag, and freeze for up to 3 months. Thaw at room temperature.
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