Vegan Pain au Lait
Indulge in the soft, pillowy goodness of Vegan Pain au Lait, a plant-based twist on the classic French milk bread. This recipe swaps traditional dairy for almond milk and vegan butter, creating a rich and tender crumb that perfectly complements the subtle sweetness of coconut sugar and a hint of vanilla. Enhanced with aquafaba, these golden loaves bake up with a beautifully glossy crust, making them a feast for both the eyes and the palate. Simple yet elegant, these dairy-free buns are perfect for breakfast spreads, afternoon tea, or as a snack on their own. With easy-to-follow steps and pantry-friendly ingredients, this guilt-free vegan delight will have your kitchen smelling irresistibly delicious!
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Coconut sugar
- 10 grams Salt
- 250 milliliters Almond milk
- 70 grams Vegan butter
- 1 teaspoon Vanilla extract
- 3 tablespoons Aquafaba (chickpea water)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, coconut sugar, and salt. Stir well to evenly distribute the dry ingredients.
In a small saucepan, heat the almond milk until it is warm to the touch, but not hot (approximately 38°C or 100°F). Remove from heat and stir in the vanilla extract.
Melt the vegan butter in the microwave or a separate little saucepan and let it cool slightly.
Create a well in the center of the dry ingredients. Pour in the warm almond milk and the melted vegan butter. Mix with a wooden spoon or dough hook until a sticky dough forms.
Turn the dough out onto a lightly floured surface. Knead by hand for about 10 minutes until the dough is smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for about 5 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free location for 1 to 1.5 hours, or until it has doubled in size.
Once risen, punch down the dough to release the air. Turn the dough onto a lightly floured surface and divide it into 12 equal pieces.
Shape each piece into a small loaf or ball. Place the shaped dough onto a baking sheet lined with parchment paper, spaced about 2 inches apart. Cover with a towel and let rise for another 30 minutes.
Preheat the oven to 180°C (350°F) about 20 minutes before baking.
Lightly brush each loaf with aquafaba to ensure a golden and shiny crust.
Bake in the preheated oven for 20-25 minutes, or until golden brown on top and hollow-sounding when tapped at the bottom.
Remove from the oven and cool slightly on a wire rack. Serve warm or at room temperature. Enjoy your Vegan Pain au Lait with your favorite spread or as a delightful snack on its own.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 416.3 g | 151% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 69.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 480 mg | 37% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
