"These soft, glossy brioche buns are called "Ravazzate" - a snack food from Palermo in Sicily. They are usually stuffed with ragù, a tomato based meat sauce. I made them vegan using finely chopped veggies and minced TVP (soy protein). If you don't have access to TVP, you can make a wonderful vegan ragù using brown lentils or mushrooms. Let me know what you think!"
Sicilian Stuffed Brioche Buns (Vegan)
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Method
Step 1
🔸INGREDIENTS🔸 🌱For the dough: Sugar 50g 00 flour 500g Salt 10g Water 235g Dry brewer's yeast 5g Olive oil 50g For the vegan glaze: 2 tbsp non dairy milk 1 tbsp maple syrup Sesame seeds to decorate the buns.
Step 2
Dissolve the yeast in water along with sugar. Wait 5 minutes to let the water turn frothy. Add the oil and flour, little by little and start kneading. Add the salt and remaining flour and knead to a smooth dough. Cover with a clean cloth and allow to rise for 3-4 hours or until doubled. In the meantime, make the sauce.
Step 3
🌱For the sauce TVP or soya chunks rehydrated in warm water and drained 200g Carrot, 1 large minced Onion, 1 large minced Green peas, frozen 1 cup Tomato puree 2 cups Extra virgin olive oil 1 tbsp Salt and pepper to taste _
Step 4
Heat oil in a pan and add the onion and carrot and peas. Sauté for 2 minutes, then add the minced soya chunks. Season with salt and pepper. Add the tomato puree along with 1 cup of water, and cook on medium heat for about 15 minutes or until the sauce has thickened. Let the sauce cool completely and set aside. _ When the dough has risen, transfer to a floured surface and cut into 12 equal parts. They should weigh approximately 80g each. With a rolling pin, roll to a 10cm diameter disc and place about 3 tsp of sauce in the centre. Seal the dough and place seam side down on a lined baking tray. Brush with a mixture of non dairy milk and maple syrup and sprinkle with sesame seeds. Leave to rise for another 30 minutes. In the meantime, preheat oven to 200°C and bake for 20-25 minutes.