Fluffy Vegan Brioche Buns

In a large mixing bowl, combine the bread flour (270 g), all purpose flour (200 g), dried yeast (7 g), fine salt (0.5 tsp), and brown sugar (2 tbsp).

Pour in the almond milk (300 ml) and stir thoroughly with a large wooden spoon until a cohesive mixture forms.

Transfer the dough to a clean work surface or bread board.

Knead the dough for minutes (10), stretching and folding it until smooth and shiny. Start 10m timer

Place the kneaded dough in a large mixing bowl, coat it lightly with [olive oil], and cover the bowl with a tea towel.

Allow the dough to rise in a warm spot for 2 hours (1 to), or until it has doubled in size. Start 120m timer

Gently punch down the risen dough on your work surface to release the air.

Divide the dough into pieces (8 even) and shape each piece into a smooth ball.

Arrange the dough balls on an [olive oil]-greased baking tray, ensuring at least a cm (3) gap between them. Cover with cling film and let rise for another hour (1). Start 60m timer

Preheat your oven to 210° C / 410° F.

Combine olive oil (1 tbsp) and almond milk (1 tbsp) and brush this glaze generously over each dough ball.

Sprinkle a [handful sesame seeds] over each glazed bun.

Bake the buns for 15 minutes (13 to), until they are beautifully golden brown. Start 15m timer