I’ll share my go to brioche recipe. It’s vegan and delicious. It’s also very versatile. I usually add in a few tsp of onion powder.
- 3 cups (375g) all-purpose plain flour
- ¾ cup (190g) dairy-free milk, warm and as needed
- ½ cup (115g) melted vegan butter, or olive oil. I usually use miyoki’s tub butter.
- 2 tablespoons (25g) granulated sugar, or coconut sugar
- 1 tablespoon instant dry yeast
- ½ teaspoon salt, if using unsalted butter
Proof the yeast by melting the butter and dairy-free milk in the microwave to around 75-90F, add the sugar if you want, then add the yeast. Wait a few minutes until bubbles occur. This means your yeast is set to jet. This step is optional but it’s a good idea to make sure your yeasties are active.
Next dump all the ingredients into your mixer and mix for 5-10 minutes. You want a smooth and soft dough.
Let the dough rise for ~1 hour or until doubled in size. It’s best to be cautious on the first rise rather than letting it go too long. Don’t use up that sugar.
Form your dough balls. I usually weigh my dough and divide by 8, or ~120-140gram per bun. Put dough balls on a cookie sheet and let rise for 1 more hour or until desired size is reached.
Bake at ~350F for 12-14 minutes or until you get a nice brown starting on top. I tend to under bake my buns because I toast them later.
And some photos.
