These Brioche Sweet Buns are soft, fluffy, and filled with fresh cherries. These sweet buns are simple yet delicious, perfect for an afternoon treat or a quick breakfast! It is sure to become a family favorite.
Is there a perfect combination of yeast dough with fruit in a vegan version? Possible! Not only will those who prefer vegan cakes be happy with this recipe but also those who do not believe that you can make tasty, sweet buns with the complete lack of the usual ingredients such as eggs or cow’s milk. Delicious, plump, and quite easy to make.
Sweet Vegan Buns
These Sweet Cherry Buns are made from a soft fresh yeast dough that rises beautifully, creating a light and airy texture. Each bun is filled with juicy sweet cherries and topped with a sweet crumble. There are no sweet yeast breads in my house without the sweet buttery crumble and they’re straightforward to make! In Poland, they’re often enjoyed as a quick breakfast, similar to how a croissant might be enjoyed in France. They may not be the healthiest option, but they’re definitely tasty! My inspiration for this recipe comes from my love for traditional brioche buns and the desire to create a vegan version that everyone in my house could enjoy.
These will be the most delicate and delicious cherry brioche sweet buns you have ever baked or eaten. Perfect cake, fresh and fragrant fruit, and homemade streusel topping that fits perfectly here! I recommend it while still warm, then it is pure pleasure!
Brioche buns dough
For me, yeast sweet dough was always something we looked forward to in our house when my mum baked cakes weekly at the weekends. There is nothing like a nice soft bready bun, bursting with fresh berries topped with buttery sweet crumble.
However, yeast dough years ago used to be something I was avoiding. I always felt that it required a lot of work and managing sticky dough that I was not willing to attempt. Since the day I gave up animal products, I was determined to learn new ways of cooking without the feeling of loosing out! I had to figure out how to make yeast bread without the usual ingredients like butter, milk, and eggs. A little bit of practicing and breaking my culinary barriers allowed me to venture more into the recipes that seemed hard at first.
As it turned out yeast dough in these vegan sweet buns recipes is not hard and it doesn’t need to be as complicated as I used to think. It just requires a little bit of work kneading and enough time to rest to rise.
After a few attempts and “getting the feel” for the dough; kneading is actually so satisfying and quite therapeutic! So, if you ever were afraid or timid by the yeast dough there is no better excuse to practice than to make those sweet buns over and over!
In this sweet buns recipe, I use fresh baker yeast because I have easy access to it, in the Eastern European shop down the road but you can use this conversion chart for reference if you can’t get your hands on it:
Possible Supplies Needed:
Large mixing bowl
Small mixing bowl
Measuring cups and spoons
Baking tray lined with parchment paper
Food processor (for crumble)
Kitchen towel (for covering dough)
Oven
Ingredients and substitute suggestions to make perfect sweet cherry brioche buns:
Dough
Flour – I use plain unbleached flour, You can use whole wheat flour for a heartier texture and added fiber, however, be aware that the flavor will change and the texture will be more dense.
Raw sugar – gives a nice, sweet flavor to the dough and helps with browning! I love using raw sugar as it retains some natural nutrients and compounds that are usually lost during the process. You can use coconut sugar for a slightly caramelized flavor or maple syrup for a different sweetness.
Fresh yeast leaves the dough, making it rise and become airy. As mentioned above if you don’t have access to fresh use the table above to substitute with dry yeast.
Plant milk – I used soy milk to add moisture and richness to the dough. I use warm milk here to help activate the yeast quickly. You can use Almond milk, soy milk, or any other plant milk to suit your preference.
Oil – I used beautiful Irish rich rapeseed oil it gives the dough a buttery and rich texture making it soft and tender. Any other neutral oil like sunflower or vegetable oil would do depending on what you have on hand.
Crumble:
Flour – I used plain flour, the same as in the dough
Raw sugar – you want a nice, sweet crumble. You could use brown sugar for a deeper, molasses-like flavor.
Rapeseed oil – is used for a nice rich flavor of the crumble and to bind the ingredients together. You could also use melted coconut oil for a subtle coconut flavor.
Filling for the brioche buns:
Sweet cherries – I used frozen and I did not thaw them beforehand. I find that they always get mushy when thawed.
How to make it:
Prepare the Dough: In a large mixing bowl, combine warm plant milk, rapeseed oil, and raw sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until frothy. This indicates that the yeast is activated. Make sure the mixture is not too hot, or it will kill the yeast. Test it with your finger; it should be just warm. Once the yeast is activated, add the flour and salt. Mix the dough until well combined.
Knead the Dough: Transfer the dough to a floured surface and knead it for a few minutes until it becomes elastic and smooth. Alternatively, you can use a stand mixer fitted with a dough hook for this step.
Let the Dough Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour, or until it doubles in size.
Shape the Buns: After the dough has doubled in size, divide it into 12 equal portions. Flatten each portion into a circle and place approximately 5 cherry halves in the center.
Let the Buns Rise Again: Place the filled buns on a baking tray lined with parchment paper. Allow them to rise again for about 20 minutes.
Prepare the Crumble Topping: In a food processor or bowl, combine flour, raw sugar, and rapeseed oil until a crumbly texture forms. You can use a fork for a chunkier crumble if desired.
Add the Crumble: Sprinkle the crumble mixture generously over the tops of the buns.
Bake the Buns: Preheat your oven to 175°C (350°F). Bake the buns for 20-30 minutes, or until they are golden brown and cooked through.
Cool and Serve: Allow the buns to cool slightly before serving. Enjoy the irresistible aroma and flavor of these delicious vegan brioche buns filled with juicy cherries!
I know it will be hard but Let the buns cool slightly before serving!
Tips and tricks!
- Make sure the plant milk is warm (not hot) to help the yeast activate properly and ensure a good rise.
- If using active dry yeast, dissolve it in the warm milk before adding it to the dry ingredients to ensure even distribution.
How to shape fruit buns?
Make an indentation in the center of each ball of dough using the bottom of a glass or cup, pressing it firmly.
Do I need to knead the dough for at least 5 minutes?
The best yeast rolls must be kneaded for a longer time, then the dough will be incredibly delicate and fluffy.
Can I double the crumble?
The ingredients for the crumble should always be in the following proportion: 2 parts of flour, 1 part of sugar, and 1 part of butter. This means that we take 200 g of flour, 100 g of sugar, and 100 g of butter. I love a lot of crumble but too much crumble or fruit will cause the cake to collapse.
Can I leave the dough to rise for a longer time?
Rising for too long creates overgrown yeast and dough will rise nicely during baking, but its structure will be too light and may collapse after baking
Why do you smell yeast in my final brioche buns?
The yeast kicks in too quickly and after baking the dough smells of yeast that is simply overgrown. When rising the dough, you should avoid drafts, just as we do not like sudden changes in temperature, the dough also does not like it either.
Double rising is it necessary?
The yeast dough is left to rise twice. The first time after kneading, and the second time after putting it into a mold or shaping it into the desired shape.
Can I make those sweet cherry brioche buns in the form of a cake?
Yes, you can for sure. The recipe is excellent if you want to experiment with shapes and bake them as a flat cake! Just roll it out flat. Sprinkle your fruit, then crumble on top and bake!
What other fruit can you add to these vegan buns?
- raspberry
- strawberry
- apples
- rhubarb
- blueberries
Other recipes you might enjoy:
If you try this recipe for this Sweet Brioche Buns with cherries, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Brioche Sweet Buns
Ingredients
DOUGH:
- 3 cups flour
- ½ cup raw sugra
- 21 gram fresh yeast
- 1 cup warm plant milk ( I uesd oat milk here)
- ⅓ cup rapeseed oil ( or any other neutral oil)
CRUMBLE
- 50 gram flour
- 25 gram raw sugar
- 3 tbls rapeseed oil
Instructions
- Preheat the oven to 175° degrees Celcious.
- In a large bowl, add flour make a well in a center and add sugar , and yeast..
- Add warm milk and oil and mix, then knead the dough for about 5 minutes. The dough should be smooth and elastic.
- Put the dough in a oiled bowl and cover it with a cloth. We leave it to rise in a warm place for 1-1.5 hours
- After this time, knead the dough a little more. Divide the dough into 12 balls and put it into a baking tin lined with baking paper.
- Flatten the balls and make a big well in a center.
- Put your favorite fruit on top of the cake, you can press them in a little.
- In a food precessor add our crunmble ingredients and blitz till crumbs like texture forms.
- Sprinkle the crumble on tops of your fruit.
- Bake it in the oven for 20 to 30 min. Every oven is different so watch out so they wont burn.
- Try to let them cool down before you tuck into those delicious sweet buns!
- ENJOY! 😋😁
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