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Vegan brioche bun recipe

Preparazione 20 min
Cottura 18 min
Tempo totale 4 h 38 min
Porzioni 6 buns


  • 150 g sourdough or 100g whole wheat flour + 50g water + 2g brewer's dried yeast
  • q.s. plant milk
  • 90 g flour whole wheat
  • 3 tsp brown sugar or coconut molasses
  • 30 g vegetable shortening (palm oil free)
  • 1 pinch salt


  • If using sourdough place it in a large bowl, add a little milk and mix just enough to get a smooth and soft batter. If using brewer's yeast, instead, dissolve it into a little milk. You will then add to the flour needed for the recipe (90g) 100g more, and 50ml of water.
  • Add all other ingredients into the bowl and start kneading with your hands, adding milk little by little and just enough to get a soft, elastic dough. If using brewer's yeast add 50ml water first then milk, if needed.
  • Divide the dough into six equal parts and shape the brioches as you prefer. Line them on a baking tray covered with parchment paper, brush with plant milk and let rise until doubled (about 3-4 hours).
  • Bake the vegan brioche buns in a preheated oven at 350°F for 18 minutes.


These vegan brioche buns keep well in a food bag up to 5 days. I suggest to freeze if you need to keep them longer.