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Stack of three vegan brioche buns
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4.83 from 28 votes

Buttery Vegan Brioche Buns

Buttery and fluffy vegan brioche buns which are super easy to make! The buns can be made sweet or savoury and in a variety of sizes.
Prep Time15 minutes
Cook Time15 minutes
Resting Time2 hours
Total Time2 hours 30 minutes
Cuisine: French, Vegan
Servings: 8 people
Author: Anthea

Ingredients

Instructions

To make the brioche dough:

  • Add all the ingredients except the liquid sweetener to a large bowl and mix until combined. Knead the dough for at least 5 minutes or until the dough becomes soft and elastic. If you're using a stand mixer, use the dough hook and knead until the dough is smooth and comes away from the sides of the bowl. If the dough is a little dry, add a little more milk and knead again. If the dough is still sticking on the bowl, add a little flour and knead again. The softer your dough is, the softer your brioche buns will be!

Resting the dough:

  • Leave the dough in the bowl and cover with a damp tea towel (the damp towel prevents the dough from drying out). Leave it in a warm area to double in size for at least 1 hour. You can also leave it to rise in the fridge overnight, as long as you allow the dough to come to room temperature before you use it the next day.**
  • When the dough is puffy, divide it into 8 even parts (about 90g each). Shape each part into a smooth round ball. Arrange the balls on a lined baking tray with about 5 cm (2 inches) between each one. Cover the tray with a damp tea towel and leave it in a warm area to rest for at least 1 hour. The dough should increase in size by around 50% and feel puffy.

Baking the brioche buns:

  • When the dough is puffy again, preheat the oven to 180°C (350°F).
  • Bake the buns the oven for 15-20 minutes or until the surface is golden brown. The buns are ready when you can tap the bottom of one and it sounds hollow.
  • To make the brioche glaze, combine the liquid sweetener with 1 tablespoon of water. When the brioche buns are still hot, brush the top with the sugar glaze syrup then allow it to rest.
  • Enjoy the brioche immediately. Like all home-made breads, the brioche is best eaten the day it is baked. Alternatively, store the buns in an airtight room temperature for 3-5 days or in the freezer for up to 1 month. Warm up the brioche before you eat it again!

Notes

* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, check the packet instructions to see the conversion rate. For example, 1 tsp of instant yeast is not the same as 1 tsp of fresh yeast. If you use another type of yeast, combine it with some of the warm milk from the recipe and a pinch of sugar. Wait until it bubbles then use it in the recipe.
** If your dough doesn't increase in size, place it in a warmer spot in your house such as the oven with its light on. Sometimes I gently steaming the bowl for 1 minute. If your dough doesn't increase in size at this step, it will not bake well.

Nutrition

Serving: 1 bun | Calories: 275kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Sodium: 272mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 549IU | Calcium: 41mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!