Vegan Brioche Bun: The ultimate breakfast bun

Our strawberry and cream muffins are exceptionally fluffy and soft in their dough. Plus, this recipe is vegan and lactose-free. We will tell you how to do it.

A brioche bun is no ordinary bun. The recipe comes from France and combines the sweet taste of a milk bun with the subdued aroma of a regular burger bun. That’s why our brioche buns are perfect for any meal. You can eat it for breakfast with jam, with coffee or as a classic burger bun. Or serve with strawberries and cream, as in our recipe. A true all-rounder!

Thanks to the selected ingredients, our brioche bun is a vegetarian and lactose-free version of the classic recipe. We use soy-based dairy here, but you can also substitute any other vegan milk of your choice. The preparation itself is very simple and does not require great skill. Here you can be sure that everything will be fine! Broche buns can also be stored for at least a day without any problems. Then simply moisten with a little water the next day and bake again in the oven or in the toaster.

Before we get to the recipe, here are some other pastries you might like:

You can find more bread recipes in our recipe collection. From there you can filter for vegetarian recipes. Enjoy browsing.

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Stuffed with whipped cream and fresh strawberries: vegan muffins

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Our vegan brioche buns have a fluffy dough and are delicious with almost anything! Find a recipe with strawberries and cream.

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  1. Heat the soy milk in a saucepan until warm, add the sugar and dry yeast and let it rise for 10 minutes. Meanwhile, mix the flour and salt in a bowl. Pour in the yeast milk, knead the dough for 8-10 minutes, add the margarine.

  2. Cover the dough and leave it in a warm place for 1 hour until it doubles in size. After that, we divide it into 8 parts and shape each one into a long dough. Place the brioche buns on a baking sheet lined with baking paper and let rise again for 30 minutes.

  3. Preheat the oven to 180 degrees. Brush the pieces of dough with soy milk and bake in the oven for 25-30 minutes. Leave to cool on a wire rack.

  4. In the meantime, wash the strawberries, chop them, and cut them in half or into slices depending on their size. Whip the soy cream with the vanilla sugar and fill in a piping bag with a star nozzle.

  5. Cut the brioche buns in half lengthwise, fill dots of soy cream and top with strawberries. Close the lid, dust the buns with powdered sugar and serve garnished with mint.

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