Go Back
–+ servings
top view of brioche buns on a baking tray

best brioche buns (vegan!)

this is the best recipe for hamburger buns out there, it's all vegan, and using regular, easy-to-find ingredients! make these today!
Print Recipe Pin Recipe
Servings: 6 buns
Course: bread, Dinner, Lunch
Ingredients Equipment Method Notes

Ingredients
  

tangzhong
  • 60 grams flour
  • 300 grams water
dough
  • 540 grams flour
  • 125 grams water
  • 145 grams plant-based butter room temp, softened
  • 42 grams fresh yeast can use dried yeast too
  • 6 grams salt
no-egg wash
  • 2 tbsp soy milk
  • 1 tsp agave
  • 1 tsp neutral oil

Equipment

  • oven
  • mixer optional, helps with the dough making but can do with your hands!

Method
 

tangzhong
  1. mix flour and water together in the pan, over a medium-high heat. keep stirring, not leaving it unattended. once you can draw a shape in the mixture with your whisk, take off the heat. transfer to a plate or tray, cover with plastic film, and let cool in the fridge or freezer whilst you get the rest of your dough together. it shouldn't be hot to the touch when using to make the dough.
the dough
  1. mix the water with the yeast. add in the tangzhong. whisk together. add in the flour and salt. scrape together before using your mixer with the dough hook attached. you can also use your hands. knead together, let rest for 15-ish minutes. then knead until smooth.
  2. once your dough has come together, add half of the butter and mix until fully absorbed into the dough.
  3. once absorbed, add in the other half of the dough and mix until the dough looks very smooth and elastic. you should be able to do the windowpane test. (taking part of the dough and stretching it until you can see through it).
  4. leave the dough to rise in a warm spot until doubled in size.
  5. once doubled in size, knock the air out of the dough and divide into 6 to 8 equal balls. you can do this by eyeballing, i like to weigh them out. i make mine approx. 130/140 grams per ball, depending on my mood.
  6. shape into buns by creating tension on the surface of the bun, basically tucking the dough into itself. place them onto a baking sheet with baking paper.
  7. cover with a damp cloth of another baking sheet (making sure not to squish the dough), until once again doubled in size. they're ready when the buns look nice and jiggly when you wiggle the baking sheet.
  8. pre-heat the oven to 180°C
  9. brush the buns with the no-egg brush and top with sesame seeds.
  10. bake for 25-30 minutes, until golden brown. to know if they're cooked in the middle you can do the tapping test. take a bun (careful, hot!) and tap the bottom. if it sounds hollow, they're done!
  11. let cool at least slightly before slicing into these.
  12. enjoy!!

Notes

for the no-egg brush i like using soy milk as it has protein similar to an egg wash. the oil and agave are to mimic other properties of eggs. i've found this is the best way to get that golden colour on your bakes.
Tried this recipe?Let us know how it was!