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Coconut Butter Brioche
[Vegan]

NA By: Naturally Sweet Vegan Treats, Marisa Alvarsson

Author Bio

Satisfy your sweet tooth the healthy way with these delicious plant-based treats free from refined... Read More

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Coconut

Coconut Butter Brioche [Vegan]

9 buns

Dairy Free

Vegan

When I was a little girl, my parents very graciously allowed me to bake in our kitchen without recipes or instruction. In fact, my very first attempts at recipe-less baking took place at around age six, and, as you can imagine, there were a few failures. On one occasion, though,... Read More

Ingredients You Need for Coconut Butter Brioche [Vegan]

1/4 cup (50 g) coconut butter, well stirred and at room temperature
3 tablespoons + 1 teaspoon olive oil
1/2 cup oat or nut milk
1-3 tablespoons oat, coconut or soy yogurt, divided
1 1/2 tablespoons (14 g) coconut sugar
3/4 ounces fresh, refrigerated yeast for sweet dough
2 cups (320 g) organic all purpose flour, completely packed and leveled
1/4 teaspoon salt

Glaze:

1 tablespoon (9 g) coconut sugar
2 teaspoons freshly boiled water

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How to Prepare Coconut Butter Brioche [Vegan]

In asmall saucepan, gently melt the coconut butter. Add the oil, milk, 1 tablespoon yogurt and sugar, then let the mix cool to a finger-warm temperature. Stir in the yeast until it dissolves.
Add the carefully measured flour and salt to the bowl of a stand mixer or a large mixing bowl. Pour the milk mixture and begin combining the ingredients with a dough hook on low speed. Once the flour is mostly incorporated, check to see if the mix is moist enough. The mix should come together to produce a smooth, elastic and moist dough. Add a tablespoon of yogurt if needed.
Adjust the speed on your stand mixer to medium and allow the dough to be kneaded for 5 minutes. If doing this process without a stand mixer, knead the dough by hand for 10 minutes.
Form the dough into a rough ball and place it back in the bowl. Cover the bowl with a tea towel and allow the dough to rise for 1 to 1 1/2 hours or until doubled in size. Line a 9-inch springform pan for round rolls or square pan for square rolls with parchment paper.
After the dough has doubled, punch it down, then shape it into a log and divide it into 9 pieces of equal weight. Shape each dough piece into a ball and place them into the lined pan. Cover the pan with a clean tea towel and allow the buns to proof for 40 minutes, around the end of which time you can preheat the oven to 340°F convection or 350°F non-convection.
Bake the buns for about 18 minutes or until golden brown on the surface and baked through. While the buns are baking, prepare a glaze by combining the coconut sugar and freshly boiled water in a small bowl.
Remove the baked buns from the oven and brush with the glaze. Release the springform mechanism on the baking pan and transfer the buns carefully to a wire rack. Allow the buns to cool slightly before serving.

Nutritional Information

In the case of yeasted bread recipes in particular, weighing over measuring with cups is recommended if possible, as even small deviations of amounts can adversely affect the finished product. These buns are also lovely eaten cold and can be stored in an airtight container for up to 3 days, or frozen for later use for up to 3 months.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.