17 Dec Vegan Almond, Date and Orange Brioche

These light,  soft and sweet Christmas morning buns are perfect as a decadent breakfast or with ice cream a delicious dessert for the festive season. And remember to plan ahead as the dough needs to rise overnight!

Prepping time: 20 minutes
Cooking time: 15 – 20 minutes
Rising time: 8 hours or overnight
Serves: 10 – 12

INGREDIENTS

DOUGH 

• 100g coconut oil (ghee or butter if not vegan) 
• 1¼ almond milk (or plant-based milk of choice ) 
• 1 Tbsp instant yeast 
• ½ cup coconut sugar 
• 1 tsp salt 
• 3 ½ all-purpose flour 
• 1 orange zest 

FILLING

• 3 – 4 Tbsps almond butter 
• 3 Tbsps coconut sugar 
• 4 – 5 Medjool dates, pitted & chopped 
• ¼ almond silvers 
• 1 tsp cinnamon
• 1 – 2 pinches salt 

METHOD

1. In a large bowl whisk the flour, yeast, salt and coconut sugar together. 
2. In a small saucepan add the milk and coconut oil/ ghee over low heat. Stir continuously for 2-3 minutes until the coconut oil/ghee has melted. 
3. Slowly pour the hot milk mixture into the flour mixture and use a wooden spoon to combine and use your hands if necessary then add the orange zest before the mixture is combined completely. 
4. Sprinkle a little flour on a clean surface, scoop the dough out of the bowl and knead the dough for about 8 minutes. The dough should be elastic, not sticky. Form a nice round ball with the dough and put the dough back into the bowl. Cover with a clean dishcloth or cling wrap. Let it rise overnight in the fridge or for about 8 hours at room temperature. 
5. The next day the dough should have risen twice it’s size. Scoop the dough out onto a lightly floured surface and gently roll out into a rectangular.  
6. Use a knife to spread almond butter evenly over the entire surface of the dough. Then sprinkle over the chopped dates, coconut sugar, cinnamon and a pinch of salt. 
7. Roll the dough up starting with the longest side facing you. Then use a serrated knife or unflavored floss to slice the roll into 10-12 pieces about 5 cm each. 
8. Place the rolls into the lightly oiled muffin tin with the swirl facing up. Allow the rolls to proof on top of the oven while the oven preheats to 180C. Then bake for 15-20 minutes until light golden colour on top. 
9. Once the buns are out of the oven place them on a cooling rack. Dust with icing sugar (or xylitol icing sugar) or drizzle with a little honey/maple syrup before serving either hot or cold.

NOTES:  

If you don’t have a muffin tin, use a deep round dish or cake tin and pack the rolls tightly together. 

*Other filling options are chocolate almond butter and hazelnuts, coconut sugar and cinnamon, raisins/cranberries and walnuts with cinnamon.