Eggless Crème Brûlée Brioche Rolls

Instructions

1. 1

   In a large mixing bowl, combine 250g bread flour, 50g sugar, 5g salt, and 7g instant yeast. Mix well.

2. 2

   Warm 120ml almond milk until just lukewarm. Add to the dry ingredients along with 40g softened vegan butter and 1 tsp vanilla extract.

3. 3

   Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.

4. 4

   While the dough is rising, prepare the crème filling: In a saucepan, whisk together 150ml coconut cream and 25g cornstarch until smooth. Cook over medium heat, stirring constantly, until thickened (about 3-5 minutes). Remove from heat, stir in 1/2 tsp vanilla extract (optional for extra flavor), and let cool completely.

5. 5

   Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 1cm thick.

6. 6

   Spread the cooled coconut cream filling evenly over the dough. Roll up the dough tightly from the long side to form a log.

7. 7

   Slice the log into 8 equal pieces and arrange them in a greased baking dish, leaving a little space between each roll. Cover and let rise for another 30-40 minutes.

8. 8

   Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes, or until golden brown.

9. 9

   Remove from the oven and let cool slightly. Sprinkle 50g brown sugar evenly over the tops of the rolls.

10. 10

    Using a kitchen torch, carefully caramelize the sugar until it forms a crisp brûlée topping. If you don't have a torch, place the rolls under a hot grill/broiler for 1-2 minutes, watching closely.

11. 11

    Allow the brûlée topping to set for a few minutes, then serve the rolls warm or at room temperature. Enjoy your Eggless Crème Brûlée Brioche Rolls!