Vegan Brioche Buns

Combine bread flour (250 g), plain flour (250 g), fine salt (1 tsp), caster sugar (50 g), and instant yeast (12 g) in a large bowl. If using maple syrup, mix it with 300 ml (1.25 cups) of [plant milk] first, then add. This can be done by hand or with a standing mixer using a dough hook.

Add plant milk (360 ml). Mix well with a spoon, then by hand. If the dough is too dry, add [plant milk] teaspoon by teaspoon until it comes together. For a mixer, gradually add [plant milk] on the lowest speed.

Turn the dough onto a work surface and knead for about minutes (8) by hand until elastic and smooth. If using a mixer, knead for minutes (3) on medium speed. The dough should be soft and slightly tacky. This step is crucial for gluten development before adding fat. Start 8m timer

Form the dough into a flat disc. Pile some plant butter (120 g) cubes on top, fold the dough over, and gradually knead in the remaining butter. The dough will become slippery and messy but will come back together with patience. Scrape the bowl/surface as needed.

Continue kneading for [20-25 minutes] by hand or minutes (10) with a mixer until the dough is smooth, elastic, and glossy. Do not add more flour. Start 25m timer

Place the dough in a lightly oiled bowl, oil the top, and cover with cling film. Proof in the fridge overnight or in a warm place for [2-3 hrs] until doubled in size. Start 180m timer

Once risen, punch the air out of the dough. Weigh the dough and divide it into 8 equal pieces (or 4 for larger buns, 10 for smaller buns).

Shape each piece into a 'money sack' by pulling the dough around the circumference and gathering at the bottom. Place seam-down on a lightly floured surface. Roll with a cupped hand for [30-60 seconds] until taut.

Arrange shaped buns on a parchment-lined baking tray, ensuring ample space between them. If making more, use two trays and bake separately.

Cover the buns with a kitchen towel and allow them to rise for a second time for approximately hr (1), until puffed up and about 20% larger. Start 60m timer

Preheat the oven to 200° C (390° F). Fill a small baking dish with water (240 ml) and place it at the bottom of the oven.

Mix maple syrup (10 ml), plant milk (45 ml), and soy sauce (5 ml) until the sugar/syrup dissolves. Glaze the buns and sprinkle with [sesame seeds] or [poppy seeds], if using.

Bake the buns for minutes (15) uncovered. Then, loosely cover with foil and bake for another minutes (10). Start 25m timer

Allow buns to cool completely before slicing with a serrated bread knife. Store for up to 3 days or freeze for 2-3 months.