Vegan Chocolate Brioche Buns - fluffy soft
Vegan Chocolate Brioche Buns - these vegan chocolate rolls are soft, airy, pillowy and full of delicious chocolate. These breakfast rolls will make you addicted. Prepared from airy whole wheat yeast dough and chocolate chips, these chocolate brioche buns are not just taste delicious for Easter. These airy, fluffy chocolate brioche rolls taste like the baker’s only without milk and egg. Are you looking for something else for your Easter brunch? Then make little bunnies out of these delicious chocolate buns.
Servings 8
Calories 247kcal
Equipment
Ingredients
Starter :
- 1.5 cups 200 g whole wheat flour
- 1 teaspoon 4 g active dry yeast
- ½ cup 120ml water
Main Dough
- Starter
- 1,5 teaspoon 6g active dry yeast
- 2.5 cups 300g flour (whole wheat or ap flour)
- 3 tablespoon maple syrup
- 1 tablespoon gluten
- ½ cup 120 ml almond milk, lukewarm
- 2 tablespoon cashew butter or blanched almond butter + 2 tablespoon water
- 1 cup 200g chocolate chips
- 1 tablespoon aquafaba + 1 Tablespoon milk for brushing
Instructions
- Start the evening before.
- First, take warm water and add the yeast and maple syrup. It doesn't matter here whether you use fresh or dried yeast. Stir the yeast mixture vigorously and let it stand for approx. 10 min. Now you can prepare the remaining ingredients for the starter. When you see the yeast working, put the flour in a mixing bowl and mix it with the yeast water until well incorporated. Let it stand at room temperature for 12 hours or overnight.
The next day:
- Mix the cashew butter with the water until it is creamy and add all the ingredients incl starter to the flour in a bow for a stand mixer with a kneading hook. Now knead the dough for about 10 minutes until it is smooth and soft. This will make the dough rise better later.
- Now knead the chocolate chips in.
- Let the dough rise for an hour. In that time, the dough should be twice as big.
- Knead the dough again briefly. And divide the dough into 8 equal pieces. Shape chocolate buns out of it. To do this, knead the dough so that the smooth side is upwards.
- Now put the rolls on a baking sheet lined with baking paper, which fits in the fridge. Leave the rolls covered in a warm place for about 30 minutes and then put them in the fridge overnight. The next day, you can take the rolls out of the fridge and let them warm up to room temperature.
- Preheat the oven to 350°F (185°C).
- Coat the rolls with the Aquafaba almond milk mixture and bake the rolls for approx. 25 min. Check the color of the rolls every now and then. They shouldn't be too dark and not too light. Baking times vary for each oven.
Nutrition
Serving: 1g | Calories: 247kcal | Carbohydrates: 42g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 39mg | Fiber: 6g | Sugar: 6g