Vegan Brioche Hamburger Buns

This brioche burger bun is lighter than traditional brioche buns. It’s still soft and fluffy, but it is not at all eggy and rich. The dough color is a uniquely light orange, from the pumpkin mush. They are the perfect buns to use for my Black Bean Veggie Burgers. They are also great to use with your favorite sandwich!

This recipe is inspired by

March 28, 2021

Vegan Brioche Hamburger Buns

PREP TIME: 15 mins

COOK TIME: 3 hrs 30 mins

TOTAL TIME: 3 hrs 45 mins


CUISINE: Vegan, American

METHOD: Oven-Baked

CATEGORY: Yeasted Breads & Doughs

SERVINGS: 16 buns

CALORIES: 203 kcal

Measured ingredients


  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 tbsp vital wheat gluten flour (optional– use it if you can because it gives the bread a great texture and a better rise)
  • 1 cup sourdough starter discard
  • 3 tsp (or 2 packs) active dry yeast
  • 1 cup almond milk
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp water
  • 4 tbs sugar
  • sesame seeds, or other preferred seeds, optional


  • 10 ounces of water
  • 10 ounces of sugar


Mix water, sugar, salt, and mllk in a medium container. Stir until the salt, and sugar are well dissolved. Set aside.

Put pumpkin mush in a medium bowl. Add the milk, and water mixture. Stir with a whisk until well incorporated.

In a small bowl, mix 1/4 cup of flour with all the yeast. Stir until well incorporated.

Add 1/2 of the flour and yeast mixture to the pumpkin mush mixture. Whisk together until it is well incorporated.

Add the other half of the flour and yeast mixture into the pumpkin mush blend. Whisk together until it is well incorporated.

Add the sourdough started discard into the pumpkin mush mixture. Whisk until well incorporated.

Add the flour to the pumpkin mush mixture in four separate portions (about 1 cup of flour each time). Stir to combine the flour after each cup of flour added.

After adding the second cup of flour, scrape the sides of the bowl to better incorporate the ingredients. Your mixture should be getting thicker. After adding the third cup of flour the dough will thicken, and you will continue to mix it using your hands.

Continue adding the flour, one cup at a time, until you use up all of it. Knead well after each added cup of flour.

After incorporating all of the flour, the dough should be sticky to the touch.

Transfer the dough to a clean big bowl. Cover the top of the bowl with plastic wrap.

Place the bowl on top of the counter, at room temperature. Let the dough rise for 2 hours, until the dough doubles in size.

Meanwhile, you will make the foil rings. Measure a 13 inches long piece of aluminum foil for each i dividual ring.

With the dull side of the foil facing up, fold it lengthwise in half, and then in half again.

Continue to fold the foil by folding the remaining piece into thirds. The final strip will be about 1 inch wide.

Double check that your folded piece measures 13 inches. Cut off any excess foil.

Run your foil strip along the edge of the counter (or table) to shape it into a circle.

Overlap about 1 inch of the ends and staple together to form a circle.

Make a total of 16 rings. You will be able to fit six rings in a standard baking sheet.

Oil the inside of each ring using your fingers.

Line your baking dish with a sheet of parchment paper. This is important so that your buns do not stick, like mine did.

Place your foil rings on the baking sheet with parchment paper. Space them at least half inch apart. They should not touch each other, because they will stick together.

After the dough rises, you are ready to begin shaping the buns. Dust some flour onto your work surface.

Take the dough out of the bowl. Place onto the flowered surface. Knead the dough for about two minutes.

Divide the dough into two halves, and then divide each half into two equal parts. You should have four equal parts. Continue dividing the dough by splitting each portion in half again. You will finish dividing the dough when you have a total of 16 equal pieces.

Heat the oven to 355 degrees Fahrenheit.

Pinch dough in the center of the ball.
Final look of the bun with pinched side down.

Shape each individual portion of dough into a round ball.

Pull the sides inward until they gather in the center of the ball. Pinch these ends together with your fingers (see first photo above). Turn the pinched ends toward the bottom of the baking sheet (the pinched ends become the bottom of your buns).

Carefully place each round dough ball inside of each foil ring. Remember to space the rings at least half an inch apart.

Make the eggless egg wash. In a medium saucepan blend 10 ounces of sugar and 10 ounces of water. Stir until dissolved. Cook over medium heat until it thickens slightly, for about five minutes.

Using a pastry brush, brush each dough ball lightly with the eggless wash.

Cover each baking sheet with a pan (see photo above, for an example). Make sure that it does not touch the buns. Leave the buns covered to rise for an additional hour.

After the additional one hour rising is done, uncover the buns. Carefully and lightly brush the tops of each bun with the remaining eggless wash. At this time, you may choose to sprinkle oats, and toasted sesame seeds to obtain a more rustic and classic look. I used toasted flax seeds. You may also substitute any other seeds that you desire.

Place each baking sheet containing the buns in the preheated oven at 355 degrees Fahrenheit.

Cook the buns for 15-20 minutes, until Golden brown. Rotate the baking sheets half way through the baking to allow foe a more uniform baking and browning.

After the buns are finished baking, place them on a wire rack to cool. You can also place them on top of the counter on a kitchen towel.

Allow the buns to cool an hour. Resist the urge to cut them before they are done cooking.

  • These buns have a unique color of light cantaloupe or light orange because of the pumpkin mush. They are the best tasting buns I have ever made.


  • Giving your dough enough time to rise is crucial in bread baking. Rise times will vary depending on temperature, so be patient. Remember to watch your dough and not the clock!

If you do not have a kitchen scale, it will be difficult to precisely divide the dough into the recommended 3.5 ounces per bun. Thus, I would recommend not using the foil rings. Without the rings the dough will spread out more and will not rise up as much, and they will have a less uniform appearance. The photos above show the buns that I baked without the rings. Either way, they will still taste great!

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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