Last week we has our friends over and I really wanted to impress with delicious vegan brioche buns, filled with the most incredible burger patties and vegan pulled pork you can possibly imagine. They were so impressed, they wanted to get the recipe from us. Now, our friends are not vegan although they always look forward to eating in our kitchen and they are surprised how many cool things we can create, fully vegan. Convincing non-vegans that your vegan brioche buns are epic is definitely a success for us.
Similar in structure to the vegan Japanese Hokkaido bread, these vegan brioche buns are incredibly fluffy. That's the idea, to feel soft like little clouds. Every bite should feel fluffy, airy and slightly sweet as a brioche bun should be. Our vegan brioche buns are made with oat milk and a little sugar. We certainly think they are the best bread creation we've done so far and I'm really excited to share the recipe with you.
How to make vegan brioche buns
It's actually really easy to make these vegan brioche buns. You do need a little bit of patience and a standing mixer is a must. We tried doing them with normal hand kneading and they are not nearly as fluffy and soft. You can try but you will end up kneading for a good hour before you get the right consistency. You've been warned as I really don't want you to waste any ingredients when making vegan brioche buns or anything else for that matter.
First things first, you will need to make the Tangzhong. This is the secret to obtaining super soft and fluffy vegan brioche buns.
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TangZhong (also water roux) is a Japanese technique that will allow the bakes to become soft and fluffy and will keep for longer. I mean if you ever visited Japan before and ate popular Japanese food, you know, these guys really know their bakery items.
So, to make the TangZhong you will need:
- 1/4 cup (35g) bread flour
- 2/3 cups (160ml) oat milk
Whisk together the bread flour and the oat milk in a saucepan, making sure no lumps remain. Add the mixture over low heat and whisk continuously until it thickens. You should have a pudding-like texture. Remove from fire and transfer to a bowl.
Cover it with a little cling film to avoid the formation of a crust. The TangZhong will need around 10-15 minutes to cool down. As you will see, the TangZhong will become quite thick.
To make the vegan brioche buns you will need:
- 3 cups (410g) bread flour
- 1/4 cups (50g) caster sugar (plus 1 Tbsp)
- 1 packet yeast
- 2/3 cups (160ml) oat milk
- 3 tbsp aquafaba
- 3 tbsp (40g) vegan butter
- 1/2 tsp salt
Mix together the lukewarm oat milk and one tablespoon of sugar. Once the sugar has dissolved, add the yeast to the bowl. Set aside for around 10 minutes until it becomes frothy.
Mix together the bread flour, sugar and tsp salt in the bowl of a stand mixer, with the hook attachment. Add the tangzhong, the yeast mixture and the aquafaba. Mix for around 10-15 minutes. The result should be a soft and sticky dough. The dough should not be wet. If it feels wet, you should add a tad bit of flour and mix again.
Again, I cannot stress enough how important it is to do the above with a standing mixer. We tried it without and it took a very long time to get the right consistency, but the end result was still not as fluffy as it should. A stand mixer with hook attachment is a must for fluffy vegan brioche buns.
Add the vegan butter and continue mixing for another 10 minutes. Transfer the dough to a lightly floured bowl, cover and set aside to proof for around 1-2 hours. The dough should double in size.
Knockback the dough on a lightly floured work surface and divide into 8 equal parts. Then roll each part into a round shape and place on top of a baking paper, on a baking tray.
Preheat the oven to 175 C/ 350 F. Let the vegan brioche buns proof for another 30 minutes until they are doubled in size. If you want, you can decorate them with little sesame seed or poppy seed.
Bake in the centre of the oven for 15 minutes. If you see that the top becomes too coloured already, cover with aluminium foil and continue baking until fully baked.
Eat them with the filling of your own choice or just as they are with a little vegan butter.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.