Small Batch Sesame Brioche Burger Buns – Vegan Recipe

I absolutely love a good soft, buttery fluffy brioche bun when it comes to burgers, fried egg sandwiches, BLTs etc. But my main issue with brioche is that to make it taste good and have the right texture, most recipes asks for the dough to sit overnight or makes way too many(I only have a little freezer okay). If you have this issue too, I have the solution! This Small Batch Sesame Brioche Burger Buns is a super quick solution that results in fluffy, soft brioche buns that are also Vegan!

How do I make these Brioche Burger Buns from scratch?

This Small Batch Recipe is a really easy and quick version of brioche burger buns that just so happens to be Vegan too! It seems like a lot of work but I’m going to break it down into a few simple steps for you.

To make the dough:

-Begin by warming your non dairy milk(or normal milk if you don’t care about it being vegan/dairy free) slightly. It should be a little warm to the touch, but not hot. Add your dried yeast to this warm milk, mix and leave to stand while you weigh up the other ingredients.

-Next, add the warm yeasty milk to the other ingredients and mix well. You can use a rubber spatula or a stand mixer with the dough hook attachment, both work fine. Keep mixing for another 1-2 minutes until you form a smooth dough.

– Cover the bowl loosely with a tea towel and leave for 5 minutes. ( I set a timer on my phone for this)

-Mix again for another 1-2 minutes.

-Cover the bowl loosely with a tea towel and leave for 5 minutes.

-Mix again for another 1-2 minutes.

-Cover the bowl loosely with a tea towel and leave for 5 minutes. (No I didn’t accidentally copy these steps, repeating this process helps form the gluten strands which gives your dough structure)

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Shaping and Proving the Dough:

-For the next step, take all the dough and place onto a lightly floured surface.

-Lightly flour the weighing scales and weigh each bun at 110 grams. You should get 5 of these.

-Dip the top of each ball into a small bowl with a good quality oil (I used Lakeshore Rapeseed Oil)and then into a shallow bowl of sesame seeds(like these ones, from Natco).

-Transfer to a lined flat baking tray (like this one) and pat down slightly.

-Cover the buns lightly with a tea towel and leave in a slightly warm place for 30-60 minutes until doubled in size.

-Bake for 15-20 minutes until and even golden brown colour is achieved.

For more Vegan Recipes check out my Vegan category, here.