"The fluffiest vegan brioche buns filled with a silky smooth plant based vanilla cream and sweet and tangy rhubarb compote"
Vegan Rhubarb Vanilla Brioche Buns
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From Niemi
Introducing a delightful treat that marries the tangy sweetness of rhubarb with the comforting warmth of vanilla, these Vegan Rhubarb Vanilla Brioche Buns are a true indulgence for the senses. Soft, pillowy brioche dough envelops a luscious filling of homemade rhubarb compote, all topped with a crunchy almond crumble. Perfect for a leisurely brunch or a special dessert, this recipe promises a symphony of flavors and textures that will leave you craving for more. Let's dive into the kitchen and create something truly magical!
Jump to Section
- Recipe Card
Prep time: 45mins
Cook time: 15mins
Serves or Makes: 12
Recipe Card
ingredients
Brioche Dough
- 320 gram flour
- 130 grams water
- 20 grams chickpea brine
- 32 grams sugar
- 5 grams salt
- 100 grams margarine
- 15 grams fresh yeast
Method
Step 1
In the bowl of your standing mixer add all the ingredients together and with the hook attachment on low speed, mix everything for about 15 minutes until you have a smooth and elastic dough. Add in a table spoon of flour if you see that the dough is too „wet“ and mix it again until smooth and combined. Shape it into a round ball on a lightly floured surface. Place it back into the bowl and cover with clingfilm or a cloth and let it rest for about and hour at room temperature. Once risen and double in size, shape it again into a round ball and let it rise once again. This process will give you a very light dough with a lot of airiness and fluffiness. This recipe is good to use on the same day or you can also store it in the fridge overnight (after the second shaping) and use it the next day.
Step 2
Once the dough has risen a second time to double the size, cut and weigh pieces of 50g for the hot dogs and 70g for the rhubarb buns. Shape them into round balls and then for the hot dogs into small logs. Place them into your silicone Airmats and let them proof until double in size. For the rhubarb buns flatten the balls into round discs and place them into your greased ring molds and flatten them once again. Proof until double in size covered with cling film or a cloth to avoid getting a crust. (I have an oven temperature setting that allows me to set the temperature to 35-40°C and I let them proof in the oven to speed up the process but isn’t necessary if you don't have this option.) For the rhubarb buns you will have to press a small heat proof tiny bowl into the dough to create the hole that will be filled later. Press the bowl into the dough and add some baking beans, rice or lentils to add some weight.
Step 3
Brush the brioche buns with the „egg wash” and sprinkle with the almond crumble and/or the rough sugar chunks. Once proofed bake at 165°C with half steam and half hot air. If you don’t have this setting on your oven, place a small heat proof bowl with some hot water into the oven. After about 10 minutes remove the water and turn the temperature to 170°C and bake for another 5-8 minutes until nicely golden brown.
ingredients
Vanilla cream/custard
- 215 grams soy milk
- 35 grams sugar
- 1 piece vanilla pod
- 20 grams cornstarch
- 8 grams flour
- 35 grams soy milk
- 14 grams sunflower oil
- 25 grams cocoa butter
- 5 grams margarine
Vanilla cream/custard
Step 1
In a small pot place the plant based milk, scraped vanilla pod, salt and sugar. Place on medium-high heat to come to a boil In another bowl mix together the other part of the milk, cornstarch and the flour. Mix with a whisk until smooth. In a liter jug measure the cocoa butter, margarine and the sunflower oil. And set aside Once the milk mixture comes to a boil add the flour-cornstarch mixture and while whisking constantly bring the creme to a boil and whisk for about a minute. (This will get rid of the starchy flavor of the flour and cornstarch) Once thickened and clump free, pour the creme onto the cocoa butter, oil mixture. Let it sit for about a minute and then hand blend until smooth and glossy. Cover with cling film and place in the fridge to cool down completely. Before using hand blend once again to get a super smooth and silky creme patissier. Place into a piping bag until further use.
ingredients
Almond Crumble
- 155 grams almonds, ground
- 130 grams rice flour
- 120 grams sugar
- 1 gram salt
- 1 gram baking powder
- 145 grams margarine
Almond Crumble
Step 1
Weigh all your ingredients into the bowl of your standing mixer and mix until you have a crumbly/chunky consistency. Make sure it’t not too dry and you can shape small crumbs with your fingers. You can freeze the leftover crumble and use it at another time. This recipe is great for any cake, pastry or cookie where you need a crunchy component. And it’s Gluten free!
ingredients
Rhubarb Compote
- 25 grams sugar
- 1/2 piece vanilla pod
- 5 grams lemon juice
- 125 grams rhubarb, in small cubes
- 1 drop beetroot juice, optional
Rhubarb Compote
Step 1
Wash and peel the rhubarb. Cut the stems into fine cubes like brunoise. In a small bowl mix together the cornstarch and the water until you have a clump free mixture. In a small pot mix together the sugar, lemon juice, scraped vanilla pod and the rhubarb brunoise. On medium-high heat bring the mixture to a boil. Be careful not to cook for long as the rhubarb will soften quickly and might get broken down too much if cooked too long. Once it comes to a boil add the cornstarch mixture and bring to a boil once again until thickened. Remove from the heat immediately and place into a bowl to cool down completely. Set aside until further use.