These brioches buns will conquer you with their sweet, sweet heart.
They are perfect for your weekend breakfast (but the everyday one too), dipped into a foamy cappuccino or just on their own. Furthermore, you can stuff them with anything you love, whether it’s a chocolate spread, jam or even custard.
For the dough, I took inspiration from Mary's Test Kitchen vegan milk bread recipe, which can be adapted to any kind of brioche bread style recipes.
320ml unsweetened soy or almond milk
390g bread flour
5g dry yeast
55g sugar + 1 tsp
1 tbsp flaxseed
3 tbsp water
2 tbsp coconut oil (or vegan butter)
Icing sugar for dusting
In a saucepan, mix 200ml unsweetened soy milk with 40gr bread flour. Bring it to a boil, whisk and when it thickens, turn off the heat and set it aside to cool.
In another saucepan, heat the remaining milk (120ml), but make sure you don’t overheat it or it will kill the yeast. Pour the lukewarm milk into a bowl and add the dry yeast with 1 tsp of sugar. Mix and set aside to activate for 10 minutes.
In a bowl mix 1tbsp ground flaxseed with 3 tbsp water and set aside to thicken for 10 minutes. This will be the egg replacement.
Once your yeast is active with bubbles on and the roux has cooled, mix them together. Then add the egg replacement, the remaining sugar, salt and keep mixing. Start adding bit by bit the rest of the flour, and when the mixture gets thick, knead with your hands. Keep on until the dough is smooth, add 2 tbsp coconut oil and knead until this has completely melted.
Place the dough into a big bowl, cover and let it rise until it doubles in size, for about 3 hours.
Once ready, flip it over on a floured surface, stretch it with a rolling pin, about 5mm thick, and with a cookie cutter or glass, cut the dough onto small circles.
Add 1 tsp of vegan hazelnut spread right in the middle, wet a bit the edges, then place another circle on top and seal. Place each bun onto a tray covered with parchment paper, well distanced and let it rise again for another couple of hours.
Once ready, preheat the oven at 180°C and bake the buns for 25-30 or until golden.
Let them cool and dust with icing sugar before serving. They are perfect as an afternoon tea treat or for breakfast, dipped into a foamy cappuccino.