Vegan Brioche Buns
Brioche is traditionally made with an enriched dough containing butter egg and milk. As Justine has an intolerance to milk I decided to create my own version of the brioche burger bun for her to enjoy. This really made a difference to the home made vegan burger experience.
We use beeswax wrap to cover our dough. It is easy to wipe clean afterwards and re-use.
This is our go to recipe now any time we make burgers. The brioche is soft and tastes amazing. We really couldn’t tell the difference between these ones and making brioche buns with milk and butter.
We used an off the shelf egg replacer to make up 1 egg. You could use a flax egg if you are used to replacing the egg that way.
Makes: 8 individual buns
Prep: 4 hrs
30 mins
Cook: 0 hrs
15 mins
Ingredients
- 3 tbsp warm almond milk
- 2 tsp dry active yeast
- 2.5 tbsp caster sugar
- 240ml warm water
- 360g strong bread flour
- 60g plain/all-purpose flour plus extra for rolling
- 37g vegan butter spread softened
- 1.5 tsp salt
- egg replacer for 1 egg
Method
- Place the warm water, almond milk, yeast and sugar in a jug, give it a stir and leave for 5 minutes until the top of the liquid starts to foam.
- Place the two flours, the vegan butter and salt into a bowl and rub together until you have no lumps. Do this by rubbing the mixture between your fingertips.
- Add in the water/yeast mixture and the egg replacer, and mix again. The dough will be sticky.
- Knead the mixture for 10 minuets. I found doing this by hand using a dough scraper worked but it was much easier to knead with the dough hooks in the machine.
- Place the dough in a large bowl and cover with a damp cloth or a beeswax wrap. Leave to rise in a warm room until doubled in sized (usually 1-2 hours).
- Line a baking tray with baking parchment or a silicone mat.
- Once the dough has doubled in sized, tip it out onto a floured surface and gently punch the air out of it. Cut the dough as evenly as you can into 8 pieces.
- Shape each piece into a ball by slightly squashing the dough, then fold all the edges into the middle. Picking up the dough you should be able to push the edges int the middle to form a dome on the underside. Pinch together and turn over so you have a nice dome with a tight skin over the top. Place on the baking tray - ensuring there is at least a couple of inches between each ball - as they will expand.
- Place the tray in a large proving bag (or clean bin liner) - making sure none of the bag touches the dough. If the dough touches it, it will stick. Leave to prove again until almost doubled in size (about 1.5-2 hours).
- Preheat the oven to 200°C
- Take the tray out of the bag and gently brush each of the buns all over the top and sides with almond milk. Make sure you don't have too much milk on your brush or it will run down the sides of the buns and pool at the bottom.
- Place the buns in the oven and cook for 15 minutes until dark golden brown. Take out of the oven and leave to cool for 5 minutes on the tray, before removing from the tray on cooling further on a cooling rack.