Plant-Based Olive Oil Brioche Buns
This vegan brioche recipe requires ingredients that we all have in our kitchen. The fat used is olive oil, don’t worry, the taste is not strong at all, but if you prefer to use a neutral oil, canola oil works too. You can also use any type of plant-based milk, mine is a coconut almond blend.
This plant-based olive oil brioche can be eaten as a sweet or a savory dish.
Shaped as burger buns and sprinkled with sea salt flakes, herbs, sesame seeds, etc…, for example.
You can also make sweet brioche buns of any shapes, sprinkled with pearl sugar and brushed with simple syrup like I did here. Why not adding some dark chocolate chips in the dough, flavor it with orange blossom water, or rum? If you do so, don’t forget to subtract the quantity of liquid you put in from the milk quantity.
For the proofing, you have two choices. The quick way is too put the brioche in the freezer for 30 minutes after the first proofing (1h to 1h30). So you can shape it right away. If you are in no rush, proof the dough at room temperature for 30 minutes and then refrigerate overnight, it will develop the flavors.
Brioche is best eaten the day of or until the next day. You can also freeze it for a couple of months. To defrost, place the brioche buns in the oven at 300°F – 150°C for 30 minutes.
Why not eating these plant-based olive oil brioche buns with a homemade rhubarb jam?
Plant-Based Olive Oil Brioche Buns
Ingredients
- 1 cup plant-based milk 250 ml – luck warm
- 1 small tbsp instant dry yeast 10 g – or 20 g fresh yeast
- 2 ½ cups all-purpose flour 380 g
- ¼ cup sugar 60 g
- 1 tsp salt 5 g
- ¼ cup + 1 tbsp olive oil 70 ml
- pearl sugar, herbs, sea salt flakes… to sprinkle
Instructions
- Put all the ingredients, apart from the olive oil, in the bowl of your stand mixer and start mixing on first speed with the hook. When roughly combined (after 1 minute), slowly pour in the olive oil. Keep mixing on first speed for 3 more minutes.Knead the dough on second speed for 10 more minutes, scraping it from the sides of the bowl and the hook when needed.Put the brioche dough in a lightly oiled bowl. Proof for 30 minutes, punch down to degas, fold and shape quickly, refrigerate overnight.
- Divide the dough (10 small brioche buns of 2.6 oz / 75 g each or 6 burger buns of 4.5 oz / 130 g each) and quickly fold into balls. Cover for about 10 minutes.
- Shape the dough into 5 inches – 13 cm long buns (or into balls), place on a baking tray lined with parchment paper. Cover and proof at room temperature for 1h to 1h30.
- About 15 minutes before baking, preheat the oven to 325°F – 160°C.When the oven is ready, brush the brioche with plant-based milk and sprinkle with pearl sugar, herbs, sea salt flakes… Cut with scissors, a blade or a knife.
- Bake for 15 to 20 minutes. You can brush sweet brioche buns with simple syrup for a glossy look. Allow to cool down on a cooling rack.
