Brioche Burger Buns

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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)

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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

Glaze:

  • 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

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– 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

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– Perfect when filled with these awesome Mexican bean burgers 😉

 

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

4 thoughts on “Brioche Burger Buns

    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. 🙂

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