Vegan Brioche Buns

🛒 Ingredients

• #Brioche Dough;
• 400 g strong white bread flour.. 7 g (1 sachet) instant dried yeast.. 50 g caster sugar
• ½ tsp fine sea salt.. 180 ml unsweetened soy or oat milk, warmed
• 100 g vegan butter, softened to room temperature
• 2 tbsp aquafaba (chickpea brine) or unsweetened applesauce
• 1 tsp pure vanilla extract
• #Glaze;
• 2 tbsp plant milk mixed with 1 tsp maple syrup
• Melted vegan butter (for brushing right after baking)

👩‍🍳 Instructions

1. 1

   Mix base dough: In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm plant milk, aquafaba/applesauce, and vanilla. Mix to form a shaggy dough.

2. 2

   Work in butter: Knead the dough for 5 minutes, then gradually add the softened vegan butter — a little at a time — kneading well after each addition until fully incorporated. Continue kneading for 8–10 minutes more until the dough is smooth, shiny, elastic, and pulls away cleanly from the bowl.

3. 3

   First rise: Cover the bowl and leave in a warm place for 1.5–2 hours until doubled in size. Gently deflate, cover again, and chill in the fridge for at least 2 hours (or overnight) — this makes the dough easier to shape and develops the classic brioche texture and flavour.

4. 4

   Shape: Divide the cold dough into 8–10 equal pieces. Roll each into a smooth tight ball and place on a lined baking tray. Cover and rise again for 1–1.5 hours until puffy and light.

5. 5

   Bake: Preheat oven to 180 °C (350 °F). Brush the tops gently with the milk‑maple glaze. Bake for 15–18 minutes until deep golden brown and glossy.

6. 6

   Finish: Immediately brush the hot buns lightly with melted vegan butter for extra richness and shine. Cool on a wire rack — best eaten fresh within 2 days.