Rise to the Occasion: Effortless Vegan Brioche Buns for Every Baker

Hey there, fellow food adventurers! It's Bready McBreadface here, and today, we're diving headfirst into the fluffy, golden world of vegan brioche. Now, I know what you might be thinking: "Brioche? Vegan? Isn't that, like, impossible?" Well, my friends, I'm here to tell you it's not only possible but ridiculously fun and satisfying!

I've been craving some serious comfort food lately, specifically pain perdu (that's fancy for French toast) and juicy burgers. But the store-bought buns? They just don't cut it. So, I embarked on a mission to create the most perfect vegan brioche buns. And guess what? I nailed it, and now you can too!

The Magic of Plant-Based Baking

Traditional brioche is a decadent treat, loaded with eggs and butter. But fear not, plant-based pals! We're swapping those out for equally amazing ingredients. We'll be using rich soy milk and a touch more yeast to mimic the effects of eggs. And instead of butter, we're using vegan butter which, let me tell you, works like a charm.

Whether you're a stand mixer wizard or a hand-kneading hero, this recipe is for you. I’ve made these by hand because I enjoy the process, but I’ve included instructions for both approaches.

Ingredient Spotlight

Let's break down the stars of this show:

• Flour Power: I'm using a mix of all-purpose and bread flour for that perfect balance of softness and chew. Feel free to experiment – 100% all-purpose will give you the softest buns, while bread flour adds a little more bite.

• Sugar, Sugar: A touch of superfine sugar (or caster sugar, if you're across the pond) sweetens the deal. Adjust it to your liking – a little more for sweeter buns, a little less for a more neutral flavor.

• Yeast is the Beast: Yeast is what gives us that light, fluffy texture we all crave. I'm a fan of instant yeast, which goes straight into the flour with no pre-activation needed. If you're using active dry yeast, just activate it in a bit of the warm plant milk first.

• A Pinch of Salt: Salt is important for flavor and controlling the yeast. If you are using salted vegan butter, go easy on the salt and add to taste.

• Vegan Butter Magic: We're using vegan butter (Naturli is my favorite!) for that rich, buttery mouthfeel. It stays solid at cold temperatures, making it perfect to incorporate by hand. Coconut oil works too, but it can get a bit messy, since it melts easily from the heat of your hands.

• Plant Milk Power: Soy milk is the protein powerhouse here, but any plant milk (or even water) will do the trick. Be cautious with your measurements – add the liquid slowly to get the dough just right.

Let's Get Baking!

The Dough

1. Combine your flours, yeast, sugar, and salt in a mixing bowl. Then, slowly add the plant milk, mixing it with a spoon first. The dough should start to form a scraggly ball.
2. Turn the dough out onto a lightly floured counter and knead it until smooth and elastic, around 8 minutes by hand or 3 minutes with a mixer. It should be soft and slightly tacky. You will be stretching the dough to assist with the kneading process.
3. Shape the dough into a flat disk. Place a few cubes of vegan butter in the center, fold the edges over the butter, and start kneading again, gradually adding butter. This is where it gets messy. Keep kneading patiently until all the butter is incorporated, it will take some time.

The First Rise

1. Once the dough is smooth and supple, place it in a lightly oiled bowl, cover with a towel, and let it proof until it doubles in size. You can leave it in the fridge overnight or at room temperature for 2-3 hours.

Shaping the Buns

1. Punch the risen dough to deflate it. Then, divide it into 4 or 8 equal portions.
2. Shape each portion into a small ball by pulling the dough around the circumference and gathering it at the bottom. Then, roll it against the counter with your cupped hand until the surface of the ball is taut and smooth.
3. Arrange the buns on a baking tray, cover with a towel, and let them rise again until they're about 20% bigger.

The Final Bake

1. Glaze the risen buns with a mixture of maple syrup, plant milk, and a touch of soy sauce (for extra flavor). Sprinkle with seeds if desired.
2. Bake in a preheated oven at 200°C / 390°F for about 15 minutes, then cover with foil and bake for an additional 10 minutes.
3. Let them cool completely before cutting and enjoy!

Recipe Summary

Yields: 4-8 buns

Prep time: 75 minutes

Cook time: 25 minutes

Ingredients:

• 125-250g bread flour
• 125-250g all-purpose flour
• 0.5-1 tsp salt
• 25-50g sugar or maple syrup
• 6-12g instant dried yeast
• 180-360ml lukewarm plant milk
• 60-120g vegan butter, cubed

Glaze:

• 10ml maple syrup or sugar
• 45ml plant milk
• 5ml soy sauce
• Sesame seeds or poppy seeds (optional)

Method:

1. Mix all dry ingredients.
2. Add the plant milk and mix well.
3. Knead the dough till smooth.
4. Add vegan butter, kneading until the dough is smooth and glossy.
5. Proof until doubled in size.
6. Punch down, divide and shape into balls.
7. Proof again until slightly puffed.
8. Glaze and bake.

Notes:

• Use 100% all-purpose flour for super soft buns.
• Adjust salt if using salted vegan butter.
• Activate active dry yeast before adding if using.

And there you have it! Fluffy, golden, and totally delicious vegan brioche buns that will make your burgers and French toast sing. Happy baking, and don't forget to tag me in your creations! #lazycatkitchen #veganbaking