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RECIPE
12 INGREDIENTS13 STEPS21HR 15MIN

Dairy-Free Easy Chocolate Brioche Buns

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Super soft, dairy-free chocolate buns, easy to make, and absolutely delicious!
21HR 15MIN
Total Time
15MIN
Active Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
1 cup
Type 0 Flour
1 cup
Type 00 Flour
4.5 oz
Soy Milk
3/4 tsp
Fresh Yeast
1
Small  Egg
3/4 tsp
2 Tbsp
Ghee , softened
1 tsp
1/2 tsp
Vanilla Bean Paste
1
plus a splash of soy milk, to brush

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Nutrition Per Serving

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CALORIES
172
FAT
4.2 g
PROTEIN
4.5 g
CARBS
28.5 g

Cooking Instructions

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Step 1
First thing first, mix the Type 0 Flour (140 gram) and Type 00 Flour (140 gram) together and set them aside.
Step 2
Next, we are going to make a starter (poolish style) with 47 grams of flour (from the mix), Fresh Yeast (2 gram), and Soy Milk (50 gram). Stir, set aside, and let it get all bubbling. It needs to start collapsing in the center (time might change based on room temperature, from 2 to 6 hours).
Step 3
In a bowl of your electric mixer, with the hook attachment, mix together the starter, all remaining flour, Granulated Sugar (60 gram), and remaining Soy Milk (80 gram). Mix on slow until the dough starts coming together. Add now Honey (1 teaspoon), Vanilla Bean Paste (1/2 teaspoon), and Egg (1). Keep mixing on low until the egg is completely absorbed into the dough.
Step 4
Now add the Ghee (25 gram), a few pieces at the time, waiting for the first batch to be absorbed before adding more. Next, add the Salt (4 gram) and with your mixer on high speed keep mixing the dough until it gets smooth and elastic. Last add in the Chocolate Chips (to taste). Mix until they are incorporated (if it’s hot, place the chocolate chips in your freezer for a few hours).
Step 5
Turn the dough onto an oiled surface and make a few rounds of slap and fold with a 20 minute rest in between each set. Make sure to round the dough into a ball at the end of each set.
Step 6
Lay the dough now in a lightly oiled bowl, cover with plastic wrap and let it rest at room temperature until it doubles in size, about 3 hours.
Step 7
Next, move it into your fridge to ferment for at least 12 hours.
Step 8
Next morning take the dough out of your fridge and let it warm up a bit at room temperature for 1 hour. Next, turn it on a lightly oiled surface and fold it.
Step 9
Cut off pieces of 50-60 grams each, round them into small balls, and lay them on your baking tray (layered with parchment paper). Let them rest for 1 hour.
Step 10
Next, brush the top with a mixture of Egg (1) and a splash of soy milk and let them rest for 1 more hour.
Step 11
Preheat your oven to 350 degrees F (180 degrees C).
Step 12
Bake in a preheated oven at 350 degrees F (180 degrees C) for about 15 minutes.
Step 13
Your chocolate buns are ready!

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Nutrition Per Serving
Calories
172
% Daily Value*
Fat
4.2 g
5%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
44.0 mg
15%
Carbohydrates
28.5 g
10%
Fiber
0.8 g
3%
Sugars
7.4 g
--
Protein
4.5 g
9%
Sodium
174.0 mg
8%
Vitamin D
0.2 µg
1%
Calcium
29.6 mg
2%
Iron
0.4 mg
2%
Potassium
33.3 mg
1%
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