Lucy's Friendly Foods


Brioche burger buns seem to be all the rage, with their impossibly glossy tops, rich soft crumb and sweet taste. Interesting breads are so often lacking if you avoid milk, eggs and nuts/seeds, so I thought I’d jazz up our Friday night burgers with an attempt at an egg and dairy-free brioche. I really didn’t think it would work – brioche is essentially bread packed full of eggs and butter. Actually though, the results are really pleasing and very much like regular brioche – OK, the glaze on the top isn’t quite as dramatic as an egg-based brioche glaze, but I was pretty pleased with the results.

The crumb is slightly sweet and much richer than a classic bread roll. They worked beautifully as a burger bun, and regular readers of my blog will know I’m always concocting new burgers, so why not try it with my Mexican bean burgers, my smoky chipotle mushroom burgers, heck or even Jerk spiced sweet potato patties?

The left-overs were utterly sublime made into a bread and ‘butter’ pudding.

Brioche Burger Buns (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 8-12

  • 500g plain flour
  • 1 tsp salt
  • 1 tbsp quick action yeast
  • 100ml warm water
  • 150ml oat or other milk
  • 1 tbsp caster sugar
  • 1/2 cup dairy-free spread, melted


  • 1 tsp cornflour
  • 2 tsp oat milk
  • 1 tsp honey/syrup
  • 1 tsp oil

– Mix together the flour, salt, yeast and sugar
– Pour in the water, oat milk and melted spread and mix to a soft dough
– Knead for a good 5 to 10 minutes until smooth and bouncy
– Leave to rise, you want it to double in size
– Divide into 8 big or 12 small rolls and roll into neat balls. Score the tops if you wish (I did)
– Place on a baking sheet, cover with cling film and leave to rise again for another 30 minutes

– Mix together the glaze and brush over the tops
– Bake for 20-30 minutes at 200 degrees Centigrade/Gas Mark 6 until they are golden, risen and sound hollow when tapped on the bottom
– For extra shine, brush the tops with more honey 5 minutes before the end of the baking


– Perfect when filled with these awesome Mexican bean burgers 😉


11 Responses

    1. Obviously it’s not. You may notice I put honey/syrup – syrup is the vegan option. Many of my readers are more interested in food allergens and so are happy to use a non-vegan option. 🙂

  1. These worked out so good and went great with a bean burger and fries. Thanks for this recipe will definitely use again!

  2. Hi!

    I’m trying to make these right now and they’re not rising. The dough just seemed so greasy. I kept trying to add more flour… I used the Earth Balance Buttery Sticks same quantity as the recipe calls for, 1/2 cup. The bread has been rising for the last hour and it’s only risen like 1/4.

    What vegan butter did you use? I can see how this recipe could work really well so I want to stick with it. I’ll try making it again and maybe use less butter? I’m also tempted to try and use my own butter that I make but it’s coconut oil based and that stuff is super greasy. So I’m not sure what to do and just wanted to check-in with you to see if you have any advice and consult for what butter you used in the recipe.



    1. Hi Stephanie, so sorry to hear of the issues you’ve come across. I haven’t made these for a while and whilst they’re inherently rich and ‘buttery’ I don’t recall so much grease or issues rising. I’m in the UK so use Pure Sunflower spread. Let me try the recipe again and I’ll get back to you (it’ll have to be later in the week earliest) x

  3. Best vegan brioche buns I have ever made. Thank you so much… I am one seriously happy vegan right now – second time I have used this recipe in less than a week…. served with Vietnamese tofu burgers, a match made in heaven…. thank you..

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