One of my Bread Made Easy Members recently asked me to come up with a vegan recipe for enriched dough. I hadn’t tried making a sweet vegan dough before and I was very happy with the results. The texture is excellent. I used all oat milk the first time I made it and it made the bread a bit too sweet for my liking. I prefer half water/ half oat milk especially is you are using a sweet filling.
The dough makes excellent iced fingers and I chopped an equal amount of dates and pecans to make a delicious filling for a swirl bun.
This is my interpretation of my enriched sweet dough but with vegan alternatives.
I use oat milk in place of both of the dairy milk and water to make a more enriched dough and egg replacer and vegetable oil in the place of the egg and butter. You could use plant butter instead of the vegetable oil.
I use Oatly No Sugars Oat Drink. Here is a list of the ingredients in Oatly: Water, Oats, Rapeseed Oil, Acidity Regulator (Dipotassium Phosphate), Minerals (Calcium Carbonate, Potassium Iodide), Salt, Vitamins (D2, Riboflavin, B12).
I use Free and Easy Egg Replacer which contains: Potato Four, Tapioca Flour, Cream of Tarter, Xanthum Gum, Methylcellulose. This brand suggests that you use 3g of egg replacer mixed with 30g of water. It also suggests that 6g may produce better results in some recipes. I mixed 6g with 30g of water for this recipe.
Ingredients
300g strong white bread flour
250g plain white flour
50g sugar
10g salt
5g instant/ easy bake yeast or 15g fresh yeast (if using fresh yeast then dissolve in approx 20g of water, reducing the final liquid amount by 20g)
6g egg replacer mixed with 30g water
150g of oat milk, warmed
150g warm water
50g vegetable oil or plant butter
Method
Place the flours in a large bowl, mix in the sugar, salt and yeast. Add the mixed egg replacer, warm oat milk, warm water and vegetable oil or plant butter. Start to mix and develop the dough using the stretch and fold method, kneading or mixing in a stand mixer. Allow the dough to rise in a warm place or you can place in the fridge to rise slowly over several hours. When the dough has double in size you can shape the dough into the bun of your choosing.
Allow the buns to rise again and preheat the oven to 200c, 400f, gas mark 6. Bake the buns for 15-20 minutes. Allow to cool and enjoy.
Replace dairy butter with plant butter in any recipes for fillings.
