Vegan Brioche Buns with Rhubarb and Vanilla Custard Recipe

Introduction

These vegan brioche buns combine a fluffy, airy dough with tangy rhubarb compote and silky plant-based vanilla custard. Perfect for springtime baking, this recipe offers a delightful mix of sweet and tart flavors with a tender crumb that’s sure to impress.

Ingredients

• Brioche Dough:
• 320g white wheat flour (type 550; regular type 405 can be used with adjustments)
• 130g cold water
• 20g “Eggfield” (egg white substitute; optional)
• 32g sugar
• 5g salt
• 100g margarine (e.g. Flora)
• 15g fresh yeast
• Almond Crumble:
• 155g ground almonds
• 130g rice flour
• 120g sugar
• 1.2g salt
• 1.2g baking powder
• 1g vanilla powder (e.g. Vanilla Dream)
• 145g margarine
• Vegan Vanilla Creme Patissier (custard):
• 215g plant-based milk (e.g. Alpro oat milk)
• 35g sugar
• 1 vanilla pod (scraped)
• Pinch of salt
• 20g cornstarch (Maizena)
• 8g flour
• 35g milk (plant-based)
• 14g sunflower oil
• 25g cocoa butter
• 5g margarine
• Rhubarb Compote:
• 25g sugar
• 1/2 vanilla pod (scraped)
• 5g lemon juice
• 4g cornstarch (Maizena) + 1 tbsp water
• 125g rhubarb (cut into small cubes – brunoise)
• 1/8 to 1/4 tsp beet root juice (optional, for pink color)

Instructions

1. Step 1: Make the brioche dough by combining all dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for about 15 minutes until smooth and elastic. If too wet, add a tablespoon of flour and mix again.
2. Step 2: Shape the dough into a round ball on a lightly floured surface. Place it back in the bowl, cover with cling film or a cloth, and let it rest at room temperature for about 1 hour until doubled in size.
3. Step 3: Once risen, shape the dough into a round ball again and let it rise a second time until doubled. You may refrigerate the dough overnight after this second shaping.
4. Step 4: After the second rise, divide the dough into 50g pieces for hot dog buns and 70g pieces for rhubarb buns. Shape into round balls; for hot dogs, roll into small logs.
5. Step 5: For rhubarb buns, flatten dough balls into discs and place in greased ring molds. Press a small heatproof bowl gently into the center to create a hole, and add baking beans or rice inside the hole to weigh it down. Cover and proof until doubled in size.
6. Step 6: Prepare the almond crumble by mixing all crumble ingredients in a stand mixer until crumbly yet slightly moist enough to shape with fingers. Set aside or freeze leftovers.
7. Step 7: Brush the proofed buns with the “egg wash” (Eggfield or similar) and sprinkle almond crumble and rough sugar chunks on top.
8. Step 8: Bake buns in a preheated oven at 165°C with half steam and convection (or place a heatproof bowl with hot water inside). After 10 minutes, remove water, increase temperature to 170°C, and bake for another 5-8 minutes until golden brown.
9. Step 9: Make the vegan vanilla creme patissier by heating plant-based milk, vanilla pod, salt, and sugar in a pot until boiling. In a separate bowl, whisk together milk, cornstarch, and flour until smooth.
10. Step 10: Slowly add the cornstarch mixture to the boiling milk while whisking constantly. Boil for about 1 minute until thickened and smooth.
11. Step 11: Pour the hot custard over the cocoa butter, margarine, and sunflower oil mixture. Let sit briefly, then blend by hand until glossy and smooth. Cover with cling film and chill until cool. Whisk again before use and pipe as desired.
12. Step 12: Prepare the rhubarb compote by combining sugar, lemon juice, vanilla pod, and rhubarb in a pot. Bring to a boil carefully, then add cornstarch slurry and cook until thickened. Remove from heat and cool completely. Add beet root juice if using for color.
13. Step 13: Once buns are baked and cooled, fill the center holes of rhubarb buns with the rhubarb compote and pipe vanilla custard inside. Enjoy fresh.

Tips & Variations

• Use “Eggfield” or a similar egg white substitute to achieve a shiny glaze and improve dough stability, but it is optional.
• You can shape the brioche dough into hot dog style buns filled with strawberry gel and plant-based cream for a fun dessert variation.
• If the dough is too sticky, add extra flour 1 tablespoon at a time to improve handling.
• The almond crumble is gluten-free and can be used for other cakes or pastries to add crunch.
• Proof the dough at 35-40°C in an oven if your oven allows, to speed up rising time.

Storage

Store baked buns in an airtight container at room temperature for up to 2 days for best freshness. The dough can be refrigerated overnight after the second rise and baked the next day. Reheat buns gently in a low-temperature oven before serving if desired. The vanilla custard and rhubarb compote should be kept refrigerated and used within 2-3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without the egg substitute?

Yes, the “Eggfield” egg white substitute is optional. The dough will be slightly less shiny and possibly less stable, but you can still achieve fluffy vegan brioche buns without it.

How can I tell when the dough has risen enough?

The dough should roughly double in size and feel light and airy when gently pressed. You can use the poke test—if the indentation springs back slowly, it’s ready for shaping or baking.

Vegan Brioche Buns with Rhubarb and Vanilla Custard Recipe

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These Vegan Brioche Buns with Rhubarb and Vanilla Custard combine a fluffy, airy brioche dough made with a legume-based egg substitute, tangy rhubarb compote, and a silky plant-based vanilla creme patissier. Perfect for spring when rhubarb is in season, these buns are topped with a crunchy, gluten-free almond crumble and baked to golden perfection with a shiny finish. Ideal as a dessert or indulgent treat, this recipe is fully vegan and brings together classic flavors with innovative plant-based ingredients.

• Author: reem
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 hot dog buns and 6 rhubarb vanilla buns 1x
• Category: Baking
• Method: Baking
• Cuisine: Vegan, European-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Brioche Dough

• 320g white wheat flour (type 550; or type 405 with extra adjustment)
• 130g cold water
• 20g Eggfield (legume-based egg white substitute)
• 32g sugar
• 5g salt
• 100g margarine (e.g., Flora)
• 15g fresh yeast

Almond Crumble

• 155g ground almonds
• 130g rice flour
• 120g sugar
• 1.2g salt
• 1.2g baking powder
• 1g vanilla powder (e.g., Vanilla Dream)
• 145g margarine

Vegan Vanilla Creme Patissier

• 215g plant-based milk (e.g., Alpro oat milk)
• 35g sugar
• 1 vanilla pod (scraped, e.g., Vanilla Dream)
• Pinch of salt
• 20g cornstarch (Maizena)
• 8g flour
• 35g plant-based milk (additional)
• 14g sunflower oil
• 25g cocoa butter
• 5g margarine

Rhubarb Compote

• 25g sugar
• 1/2 vanilla pod (scraped)
• 5g lemon juice
• 4g cornstarch (Maizena)
• 1 Tbsp water
• 125g rhubarb (cut into small cubes/brunoise)
• 1/8 to 1/4 tsp beetroot juice (for pink color)

Instructions

1. Prepare Brioche Dough: In the bowl of a standing mixer fitted with a hook attachment, combine flour, cold water, Eggfield, sugar, salt, margarine, and fresh yeast. Mix on low speed for about 15 minutes until you achieve a smooth and elastic dough. If the dough feels too wet, add a tablespoon of flour and mix again until combined.
2. First Proof: Shape the dough into a round ball on a lightly floured surface. Place it into a clean bowl and cover with cling film or a cloth. Allow it to rest at room temperature for approximately one hour until it doubles in size.
3. Second Shaping and Proof: Once risen, shape the dough again into a round ball and let it rise a second time until doubled. This step enhances airiness and fluffiness.
4. Divide and Shape: After the second rise, cut and weigh dough pieces: 50g portions for hot dog buns and 70g portions for rhubarb buns. Shape into round balls. For hot dog buns, roll into small logs. Place hot dog buns on silicone Airmats to proof until doubled in size.
5. Prepare Rhubarb Buns: Flatten dough balls into discs and place into greased ring molds. Flatten again and cover with cling film or cloth to proof until doubled, preventing crust formation. Optionally, proof in an oven set at 35-40°C to speed up the process.
6. Create Center Hole in Rhubarb Buns: Press a small heat-proof bowl into the dough discs to form a hole for filling. Add baking beans, rice, or lentils into the hole to weigh it down during baking.
7. Prepare Almond Crumble: Combine ground almonds, rice flour, sugar, salt, baking powder, vanilla powder, and margarine in a mixer bowl. Mix until the texture is crumbly but can be shaped into small crumbs. Set aside or freeze leftovers.
8. Apply Egg Wash and Topping: Brush the buns with Eggfield as an egg wash to achieve a shiny crust. Sprinkle almond crumble and/or coarse sugar chunks on top of the rhubarb buns.
9. Bake Buns: Bake the buns in a preheated oven at 165°C with half steam and half hot air (or place a heatproof bowl with hot water inside the oven for steam). After 10 minutes, remove the water and increase temperature to 170°C. Continue baking for an additional 5-8 minutes until golden brown.
10. Make Vegan Vanilla Creme Patissier: In a small pot, heat plant-based milk, scraped vanilla pod, salt, and sugar over medium-high heat until boiling. In a separate bowl, whisk together the additional milk, cornstarch, and flour until smooth. When the milk mixture boils, add the flour mixture slowly while whisking continuously. Bring to a boil again for about 1 minute to cook out the starchy flavor. Remove from heat and pour the hot custard onto a mixture of cocoa butter, margarine, and sunflower oil. Let sit for one minute, then hand blend until smooth and glossy. Cover with cling film and chill in the fridge. Blend again before use and place into a piping bag.
11. Prepare Rhubarb Compote: Mix cornstarch with water until smooth. In a small pot, combine sugar, lemon juice, scraped vanilla pod, and rhubarb cubes. Bring to a boil over medium-high heat, but do not cook too long to avoid overly soft rhubarb. Stir in the cornstarch mixture and bring to boil again until thickened. Remove from heat immediately and let cool.
12. Assemble and Serve: Once buns have cooled slightly, fill the center hole of rhubarb buns with rhubarb compote and vanilla creme patissier. Enjoy immediately or store refrigerated.

Notes

• Eggfield is an optional legume-based egg white substitute that helps add stability and shine to the dough; you can omit or replace with other vegan egg substitutes if desired.
• This dough can be made ahead and proofed overnight in the fridge after the second shaping for convenience.
• If you don’t have an oven with steam or hot air settings, placing a heatproof bowl of hot water in the oven mimics the steam effect to keep buns soft during baking.
• The almond crumble is gluten-free and can be frozen for future use in other pastries or cakes.
• Proofing times may vary depending on room temperature; a warm place or proofing in the oven at low temperature (35-40°C) speeds up the process.
• Adjust the amount of strawberry gel filling in hot dog style buns for a more intense fruity flavor if you choose to make those variations.
• Be cautious not to overcook the rhubarb compote to maintain some texture and avoid breaking down the rhubarb.
• Use cling film to cover custard while cooling to prevent skin formation and ensure smooth texture.

Keywords: vegan brioche buns, rhubarb compote, vanilla custard, creme patissier, plant-based dessert, almond crumble, egg substitute, vegan baking