These are better than anything you can buy!
I have always loved making bread. When I started my vegan journey I realized there were a lot of different breads that are not vegan friendly, brioche being one of them.
I was determined to make a delicious vegan version that was just as soft and buttery and traditional brioche. I ended up trying a few different variations but this recipe is truly the closest. This recipe also is made with sprouted wheat and of course doesn’t have any refined sugar. You have got to give this one a try!
Time: 3 hours
Yeild: 8-10 buns
Ingredients:
3 cups Ap or Bread Flour
1 1/2 cups sprouted wheat flour
1 1/4 cups Warm Plant Milk
3/4 cup Melted Vegan Butter
3 Tablespoons Coconut Sugar
2 packets Active Dry Yeast
1 teaspoon salt
Instructions:
Combine warm plant milk (110 degrees) with yeast and let sit for 10-15 minutes.
Once yeast is active and frothy add both flours, melted butter, coconut sugar and salt.
Stir to combine a shaggy dough.
Add to the bowl of a stand mixer with bread hook and kneed for 5-8 minutes.
Place dough in greased bowl and cover.
Place in a warm spot for an hour to rise. It should at least double in size.
After dough is proofed punch down and portion into 10 equal sections.
Form into balls and place on a parchment lined baking sheet approximately 2 inches apart.
Cover and let rise for another 45 minutes.
Bake at 375 for 15-18 minutes until golden brown. You will know it’s done if you tap on the bottom of one and it sounds hollow.
Optional: Brush tops of buns with maple syrup to give a glossy appearance.
Notes: Olive oil can be substituted for vegan butter.
Notes: Liquid sweeteners can be substituted 1:1 but you will have to lower the amount of plant milk accordingly.
Notes: If you use instant yeast you can skip the yeast activation process.
