Vegan chocolate chip brioche buns
Chocoholic's Dream: Vegan Chocolate Chip Brioche Buns
Equipment
- Stand mixer (optional, can be knead by hand, see blog post)
Ingredients
- 7,5 g instant yeast or 10 g active dry yeast
- 500 g (4 cups) all purpose flour
- 100 g (1/2 cup) light brown sugar
- 1 tsp salt
- 280 ml (1 cup + 2 tbsp) plant milk (soy, almond) lukewarm
- 60 g (1/4 cup) vegan butter softened, at room temp
- 150 g ( 1,5 cups) mini dairy free chocolate chips
Instructions
- In the bowl of a stand mixer, whisk together flour, sugar, yeast and salt.(If using active dry yeast, please combine with 2 tbsp lukewarm water +1 tsp sugar and set aside to activate for 10 min).
- Add plant milk, and knead on slow to combine.
- Add the softened butter, diced, then continue kneading until well incorporated (about 10 mins). The dough must be smooth and slightly sticky.
- If the dough is a little bit warm, let cool for a few minutes at room temperature, then add the chocolate chips and spread evenly in the dough.
- Cover the dough with a cloth and let rise at room temperature for 1 hour or until doubled in size.
- After the first rise, punch it a little bit to remove any air bubbles.
- Place the dough back in the bowl, cover with cling film, and place in the refrigerator for about 3 hours or ideally overnight.
- Divide the dough into 16 equal pieces (65g each) and shape into small balls. Do not overwork or the chocolate will melt.
- Brush with some plant milk, cover, and let rise for 1 hour.
- Preheat the oven to 175°C (350°F).
- Brush the buns with plant milk again. Bake for about 15-17 minutes, or until the buns are golden-brown. Transfer to a rack and let cool completely. Enjoy!