Easy Vegan Chocolate Brioche Buns

These easy vegan chocolate brioche buns are fluffy, soft, so delicious and will quickly become your new favorite breakfast or snack recipe! They’re perfect for get-togethers, birthdays, celebrations, or just a quick grab and go comfort food dessert.

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Prep Time 15

Cook Time 25

Rest Time 1 15

Course Breakfast, Dessert, Snack

Servings Buns

Calories 342 kcal

Ingredients

Chocolate Brioche

½ cup (120 ml) soy milk lukewarm at 104°F/40°C (or sub other dairy-free milk*)
⅓ cup (70 g) brown sugar or sub other sugar
2 tsp dry yeast 7 g (or sub 21 g fresh yeast)
4 cups (500 g) all-purpose or spelt flour see notes*
1 tsp salt
⅔ cup (160 g) soy yogurt at room temperature (or another dairy-free yogurt or sub more milk*)
¼ cup (50 g) vegan butter cut into pieces + at room temperature (or sub soft margarine)
½ cup (100 g) vegan chocolate chips or other chocolate (see notes*)

For Brushing

soy cream or other non-dairy cream/milk

Instructions

*Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to watch the recipe video and check out the tips + step-by-step pictures above!

Warm the soy milk to 104°F (40°C) and pour it into a small bowl. Add 2 tablespoons of the brown sugar and the yeast and stir to dissolve. Then set aside for about 3 minutes until the mixture starts to foam. (This way you know that the yeast has activated).
In a large bowl, whisk together the flour, salt, and the remaining brown sugar. Form a mold in the middle and pour in the yeast mixture. Add the soy yogurt, vegan butter pieces, and mix with a wooden spoon until it comes together. Then transfer everything onto a work surface and knead it with your hands for about 5-8 minutes until a smooth dough form (or use a stand mixer with dough hooks attached).
Then form the dough into a ball and place in a lightly oiled bowl. Cover it with a damp tea towel and leave to rise in a warm spot for about 45-60 minutes, or until the dough has doubled in size. (Alternatively, you can put the dough in the refrigerator overnight. There it rises slowly so that you can continue the next day).
After the resting time, knead the chocolate chips carefully into the dough with your hands (see recipe video). Then divide the dough into 9 pieces (3.8 oz/110 g each). Form each piece into a bun and arrange them on a baking tray (or casserole/baking dish) lined with parchment paper, leaving about ⅓-inch (1 cm) space between each bun. Cover with a tea towel and allow to rise for another 20-30 minutes.
After approx. 15 minutes of resting time, preheat the oven to 356°F (180°C) (so it’ll be hot once the buns are done proofing).
Lightly brush your chocolate buns with soy cream (this will create a shiny golden color) and bake for about 25-30 minutes. Enjoy!

Notes

Yeast: Make sure to use fresh/new yeast, using old yeast may cause your dough not to rise.
Flour: If you love fluffy buns, I recommend using all-purpose or light wheat or spelt flour. If using a heavier flour, such as whole wheat flour, keep in mind that your buns won’t rise as well and will be harder. So I rather recommend using a mix of light and whole grain flour.
Sugar: Feel free to use any sugar you like.
Soy milk/yogurt works best for vegan baking. However, if you have soy intolerance, substitute another yogurt/milk (read further information in the blog post above).
Chocolate: I highly recommend using baking chocolate, also known as "cooking chocolate" to be sure it won't melt once combined with the dough.
Kneading the dough makes any bread, buns, and rolls light, airy, soft, and chewy. It's an important step, otherwise, the buns will be probably flat and tough.
Please read my blog post for make-ahead, storage + freezing instructions, and further helpful tips on this recipe.

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!