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    Home » Side Dishes & Snacks

    How To Make Vegan Brioche Buns

    Published: Mar 1, 2023 by Chef Tripti · This post may contain affiliate links

    If you are a bread lover but want an animal-friendly version of your favourites without compromise, I've got your back! In this post, I will show you how to make vegan brioche buns, ideal for your plant-based burgers. These vegan brioche buns are light, airy and slightly sweet. Elsewhere on my blog, you will find delicious vegan focaccia and various flatbreads.

    Close-up of five mini vegan brioche buns.

    Making your bread is very satisfying, and you don't have to worry about all those strangely named ingredients that appear on the packets of shop bought alternatives. Granted, much more effort is involved in making your own bread, but the feel-good factor is worth it.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Top tip
    • FAQs
    • Related Recipes
    • Pairing
    • 📖 Recipe
    • Food Safety

    Ingredients

    Ingredients for mini vegan brioche buns in small glass dishes. Annotated.
    • Strong bread flour
    • Castor sugar
    • Dried instant yeast
    • Vegan block butter
    • Soya milk
    • Salt

    See the recipe card for quantities.

    Instructions

    A hand is pouring soya milk from a small glass beaker into another small glass beaker containing castor sugar and dried yeast.

    Warm the milk. It needs to be warm but not hot. It is too hot if you can't comfortably keep your finger in the milk.

    Transfer the milk to a jug/bowl, and add the sugar and yeast. Allow the yeast to bloom for a couple of minutes.

    A glass bowl containing bread flour and cubed vegan block butter ready for mixing.

    While the yeast is blooming, measure out the flour and salt in a separate bowl. 

    Add the cubed butter (room temperature) to the flour and rub with your fingers until it resembles breadcrumbs.

    A glass bowl containing vegan brioche bun dough mixture.

    Add the yeast/milk mix, and mix everything to form a dough.

    A hand kneading dough for brioche buns.

    Transfer onto the worktop and knead for about 10 minutes.

    A Dough ball for brioche buns in a glass dish before proving.
    Before Proving

    Transfer the dough to a well-oiled bowl, cover, and prove for about two hours.

    A dough ball for brioche buns in a glass dish after proving and doubling in size.
    After Proving

    It will double in size.

    A fist knocking back proven brioche bun dough in a glass dish.

    Once proven, knock back the dough (see FAQs).

    A hand that is kneading brioche bun dough.

    Transfer the dough to the worktop and knead for about 2 minutes.

    Small brioche bun dough balls on a baking tray, covered with a tea towel lifted at one edge by a hand, showing two dough balls, ready to prove.

    Divide the dough into equal-sized portions of about 40g for mini vegan brioche buns. Roll into balls, cover and prove for one hour until doubled.

    A hand Brushing mini brioche bun dough balls with plant-based milk/soy sauce.

    Once the balls are proven and doubled, preheat the oven to 180ºC.

    Glaze the dough with plant-based milk mixed with a dash of soy sauce for colour.

    Close-up of mini brioche bun dough balls sprinkled with sesame seeds, ready to bake.

    Sprinkle over sesame seeds (optional).

    Close-up of baked mini brioche buns.

    Bake for 20 minutes.

    Set aside and cool.

    Substitutions

    Using soya sauce is not completely necessary for the glazing; however, in my experience, it gives the closest colour to an egg wash. You can either do without it or replace it with maple syrup.

    Variations

    If you want larger vegan brioche buns, divide the dough into bigger portions.

    Storage

    These vegan brioche buns keep well in the fridge in an airtight container for up to three days.

    You can make these buns in bulk if you have enough freezer space. Just freeze them in an airtight silicone bag and spread them out in a single layer. They can be kept frozen for up to three months.

    Top tip

    If you live in a cold country or make these buns in winter, prove the buns in the oven. Set the temperature to 30ºC, add a tray with water to create humidity, and close the door.

    FAQs

    What are brioche buns?

    Brioche is a type of French bread. Its characteristic qualities are achieved by enrichening the dough with extra amounts of butter, milk, and, if desired, sugar. It has a fluffy texture and a slightly sweet taste. The sweetness and lightness of the bread make it an excellent choice for pairing with burgers.

    How do you know if the dough is adequately kneaded?

    A well-kneaded dough can be recognised in a few different ways. Before kneading, the dough will be sticky and saggy, but after kneading, it will become more stretchy and hold its shape and not tear. What you are doing by kneading is developing the gluten in the dough. This gluten development facilitates the rising of the dough when it is baked by trapping gas released from yeast. Poke your dough with your finger - if it springs back, it has been well-kneaded.

    Why do you let the dough rest after kneading?

    This is an essential step in bread making. It allows the developed gluten in the bread to relax so that it is easier to work with and shape. It also gives time for fermentation of the yeast in the dough, improving the flavour and making the bread less dense.

    What is the purpose of proving dough?

    Proving happens after the final shaping of the dough and before baking. Proving the dough is similar to resting the dough in that both are concerned with supporting the fermentation process from the yeast. As you can see in the photographs in the instructions, the dough doubles in size. The resulting baked bread will be lighter and airier.

    What does it mean to knock back the dough?

    After proving dough, it is "knocked back" or "punched down" to deflate it, releasing trapped air from the fermentation during proving. The words "punched down" are a little misleading - you only need to press down with your fist gently. Knocking back the dough removes larger air bubbles, further improving the texture of the baked bread and making it more uniform. Knocking back also additionally supports the fermentation of the yeast.

    Related Recipes

    Looking for other bread recipes? Try these:

    • A pile of Laccha Paratha on a plate
      Laccha Paratha. How To Make This Must-Have Flatbread
    • A stack of five wild garlic laccha paratha.
      How To Make Wild Garlic Laccha Paratha
    • A pile of six Tidka Flat Breads
      Tikda, Buttery Gluten Free Indian Flat Bread
    • A whole loaf of no knead wild garlic focaccia on a slatted wooden table. Decorated with edible flowers.
      Super Easy Homemade No-Knead Wild Garlic Focaccia

    Pairing

    These are some of my recipes to serve with these mini vegan brioche buns:

    • Close up of three mini beetroot burgers in mini brioche buns.
      How To Make Mini Beetroot Burgers
    • Four dahi ke kababs mini burgers in a row.
      Vegan Patties - Dahi Ke Kabab Mini Burgers
    • A stack of five broccoli fritters and a teaspoon pouring chutney onto the top fritter.
      How To Make Zero Waste Vegan & Gluten-Free Broccoli Fritters
    • Ghugni garnished with herbs in a shallow dish
      How To Make Ghugni: One Pot Spiced Mushy White Peas

    📖 Recipe

    Close-up of five mini brioche buns.

    Mini Vegan Brioche Buns

    Chef Tripti
    Light, airy and slightly sweet.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Proving / Resting Time 3 hrs 10 mins
    Total Time 3 hrs 50 mins
    Course Bread
    Cuisine French
    Servings 12
    Calories 128 kcal

    Equipment

    • Digital scales

    Ingredients
     
     

    • 250 g Strong bread flour
    • ½ teaspoon Salt
    • 25 g Castor sugar
    • 7.5 g Dried instant yeast One tbsp
    • 180 ml Soya milk
    • 60 g Vegan block butter
    • ½ teaspoon Soy sauce

    Instructions
     

    • Cut the vegan block butter into cubes.
    • Warm the milk. It needs to be warm but not hot. It is too hot if you can't comfortably keep your finger in the milk.
    • Transfer the milk to a jug/bowl, and add the sugar and yeast. Allow the yeast to bloom for a couple of minutes.
    • While the yeast is blooming, measure out the flour and salt in a separate bowl.
    • Add the cubed butter (room temperature) to the flour and rub with your fingers until it resembles breadcrumbs.
    • Add the yeast/milk mixture and mix to form a dough.
    • Transfer onto the worktop and knead for about 10 minutes.
    • Transfer the dough into a well-oiled bowl, cover, and prove for about 2 hours hours, until the dough has doubled.
    • Once proven, knock back (see FAQs) the dough, transfer it to the worktop and knead for about 2 minutes.
    • Divide the dough into equal-sized portions of about 40g. Roll into balls and prove for 1 hour or until doubled.
    • Once the balls are proven and doubled, preheat the oven to 180ºC.
    • Glaze the dough with plant-based milk mixed with soy sauce, add sesame seeds (optional) and bake for 20 minutes.
    • Once ready, set aside to cool.

    Nutrition

    Calories: 128kcal (6%)Carbohydrates: 18g (6%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 139mg (6%)Potassium: 49mg (1%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 59IU (1%)Vitamin C: 1mg (1%)Calcium: 24mg (2%)Iron: 0.3mg (2%)

    NOTES

    Nutritional information is for guidelines only, generated by the Spoonacular API.
    The nutritional values are per individual mini brioche bun. 
    Keyword buns, burgers, vegan
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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