chocolate chip brioche buns

for 4-6 buns:

225g bread flour

140g warm plant milk

3g dry yeast

30g sugar

45g vegan butter, melted

1 packet (7g) vanilla sugar

zest from 1/4 lemon

pinch of salt

100g chocolate chips

1 tbsp agave syrup + 3 tbsp water

method:

mix milk, yeast and sugar together and rest for 5 minutes.

add the melted butter, vanilla sugar, lemon zest, salt and mix once again before adding the bread flour. mix until a rough dough forms, then start kneading with your hands.

once the dough is relatively smooth, rest in a covered bowl in a warm place (like the oven with the lights on) for 60 minutes.

knead in the chocolate chips. i find it easiest to spread out the dough slightly, add 1/2 of the chocolate, fold the dough over itself a few times, add the rest of the chocolate and fold again.

form a ball and rest for 1-2 more hours in a warm place, or until doubled in size.

drop the dough on a lightly floured surface, then gently form into a square. cut 4-6 pieces, depending on your desired size. place each piece on a baking sheet, trying not to push the dough too much.

brush each piece with the agave and water mix.

preheat the oven to 170°C.

brush the dough with the mix of agave and water, rest until the oven is preheated, then bake for 25-28 minutes, depending on how golden brown you want the buns. i did 28 minutes.

right after baking, brush the remaining agave water mix on top for a glossy exterior.

cool slightly before serving (i know it‘s hard).