Vegan Sourdough Brioche Buns with Chocolate Chips

Chocolate brioche buns are a real childhood memory for me: super soft milk buns with small pieces of chocolate individually wrapped in plastic and with a rather strange aftertaste. Today I have the grown-up version for you. Soft chocolate buns without plastic and without a strange aftertaste, but with sourdough and with the option of a vegan version! If you want perfectly round chocolate buns, I would bake them on a baking tray with enough space between them. If you want your buns to have as little crust as possible, you can also bake them in a baking dish with less space between them. The chocolate buns then grow together during baking and only develop a thin crust on top.

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Can the dough for the chocolate buns prove overnight in the fridge?

Absolutely! The best thing about sourdough recipes is the overnight proofing: Put the dough in the fridge in the evening and just pop it in the oven in the morning. Depending on when you want to eat the chocolate buns, you can plan either the first or second proofing overnight. You can either leave the dough to rest in the bowl overnight, shape the buns the next morning and leave them to proof again for around three hours before baking. Or you can leave the dough to rest in the bowl at room temperature, shape the buns, put them in the fridge overnight and put them in the oven the next morning.

Can I freeze the chocolate buns with sourdough and bake them later?

You can also bake the chocolate buns in advance and freeze them. However, I would not recommend freezing the dough pieces, but rather the baked rolls. Theoretically, you can freeze sourdough, but the dough might become very soft and sticky after defrosting. To prevent the buns from becoming dry when reheating, you can bake them for a few minutes less than indicated. You can also leave the frozen brioche buns to defrost overnight at room temperature and just warm them briefly in the oven in the morning.

Vegan chocolate buns with sourdough

What you need for the vegan chocolate sourdough buns

  • Tangzhong: The technique originally comes from Asian cuisine. To make tangzhong, one part flour is cooked with five parts water to form a thick paste. The additional water makes the finished rolls extra soft and, together with the sourdough, ensures that they remain tasty and fresh for days.
  • Wheat flour: Cake flour or wheat flour 550 is best for this recipe. The higher the type number of the flour, the more hulls are still contained in the flour. If you want to use wholemeal flour, you may need to increase the proportion of water in the recipe by 5 to 10 per cent.
  • Sugar: I used white sugar.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Butter: You can replace the butter with a vegan alternative. The butter should be soft so that it combines well with the other ingredients.
  • Milk: You can make the recipe with cow’s milk or a vegan milk alternative. The milk should be cold so that the dough does not become too soft.
  • Chocolate drops: I prefer to use dark chocolate drops so that the finished chocolate brioche buns are not too sweet.

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Recipe: Vegan Sourdough Brioche Buns with Chocolate Chips

Super soft and vegan chocolate brioche buns with a tangzhong and sourdough. The chocolate buns without yeast are still fresh and tasty even after days.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 14 hours
Course chocolate brioche buns, sourdough buns
Cuisine German
Servings 9 chocolate brioche buns

Ingredients
  

Ingredients for Tangzhong

  • 20 g cake flour bread flour (or type 550)
  • 100 ml water or (oat) milk

Ingredients for the dough

  • Tangzhong
  • 400 g wheat flour
  • 40 g sugar
  • 40 g sourdough starter
  • 60 g soft butter or vegan butter alternative
  • 240 g milk or a vegan alternative
  • 100 g chocolate chips dark chocolate
  • 1 pinch of salt

Instructions
 

Day 1

  • To make the tangzhong, mix 20 g flour with 100 g water and bring to the boil briefly while stirring. Cover the tangzhong and leave to cool completely.
  • Mix the tangzhong, flour, water, sugar, soft butter, chocolate chips, sourdough starter and salt to form a dough.
  • Cover the dough and leave to rest at room temperature for four to six hours. Place the dough in the fridge for one to two hours.
  • Place the dough in the fridge for one to two hours and then divide it into nine equal parts with a pastry knife* and round it.
  • Place the buns next to each other in a greased oven dish* or on a baking tray.
  • Brush the top with milk and place in the fridge overnight.

Day 2

Notes

The soft butter and tangzhong make the dough very soft and difficult to work with. That’s why I put it in the fridge for one to two hours before shaping it. Cold dough is usually firmer (especially if it contains butter) and more elastic and therefore easier to handle. You can find more tips for sweet doughs with sourdough here.
Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
Butter: You can replace the butter with a vegan alternative. The butter should be soft so that it combines well with the other ingredients.
Milk: You can make the recipe with cow’s milk or a vegan milk alternative. The milk should be cold so that the dough does not become too soft.
Chocolate drops: I prefer to use dark chocolate drops so that the finished chocolate brioche buns are not too sweet.
If you want perfectly round chocolate buns, I would bake them with enough space between them on a baking tray. If you want your buns to have as little crust as possible, you can also bake them in a baking dish with less space between them. The chocolate buns then grow together during baking and only develop a thin crust on top.
Keyword bakery style, no yeast, soft, vegan

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Vegan Sourdough Brioche Buns with Chocolate Chips

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog KrĂŒmelig.

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