Step 1

Whisk together the bread flour and the oat milk in a saucepan, making sure no lumps remain. Add the mixture over low heat and whisk continuously until it thickens. You should have a pudding-like texture. Remove from fire and transfer to a bowl.

Step 2

As a tip, you should cover it with a little cling film to avoid the formation of a crust. The Tangzhong will need around 10-15 minutes to cool down. As you will see, the Tangzhong will become quite thick.

Step 3

Mix together the lukewarm oat milk and one tablespoon of sugar. Once the sugar has dissolved, add the yeast to the bowl. Set aside for around 10 minutes until it becomes frothy.

Step 4

Mix together the bread flour, sugar and tsp salt in the bowl of a stand mixer, with the hook attachment. Add the tangzhong, the yeast mixture and the aquafaba. Mix for around 10-15 minutes. The result should be a soft and sticky dough. The dough should not be wet. If it feels wet, you should add a tad bit of flour and mix again.

Step 5

Add the vegan butter and continue mixing for another 10 minutes. Transfer the dough to a lightly floured bowl, cover and set aside to proof for around 1-2 hours. The dough should double in size.

Step 6

Knockback the dough on a lightly floured work surface and knead for around a minute or so. When it's ready, divide the dough into 8 equal parts and shape each of them into a round bun.

Step 7

Place them on top of a baking paper, on a baking tray. You can decorate with sesame seeds or poppy seeds if you want. Allow to proof for around 30 minutes until doubled in size.

Step 8

Preheat the oven to 175 C/ 350 F while waiting for the vegan brioche buns to proof.

Step 9

When ready, bake in the centre of the oven for 15-20 minutes, until the top is golden. To check if they are baked, you can tap on the bottom of the vegan brioche bun: it should sound hollow.