Vegan Brioche Buns for 8 Servings, Fluffy

Instructions:

1. Prepare the Tangzhong by whisking 25g flour and 120ml water in a saucepan over medium heat until it thickens into a gelatinous paste. Cool to room temperature.
2. In a large bowl, whisk together the 380g flour, sugar, yeast, salt, and turmeric. Make a well in the center and pour in the lukewarm soy milk and the cooled Tangzhong. Note: Ensure the milk isn't hot to the touch, or you might kill the yeast.
3. Stir until a shaggy dough forms, then start adding the 75g cubed vegan butter one piece at a time. Knead the dough by hand or with a mixer for 10 minutes until it becomes smooth, elastic, and pulls away from the sides. Note: The dough will be very soft, but avoid adding extra flour.
4. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it sit in a warm spot for 1 hour 30 mins until it has clearly doubled in size. Note: This timing varies based on the temperature of your kitchen.
5. Gently punch the air out of the dough and divide it into 8 equal pieces (about 100g each). Roll each piece against the counter in a circular motion until the top is taut and smooth. Note: Tension on the surface is what gives you a tall rise.
6. Place the balls on a lined baking tray, leaving at least 3 inches between them. Cover lightly and let them rise for another 45 mins until they look puffy and slightly fragile. Note: They should spring back very slowly when touched.
7. Preheat your oven to 350°F (180°C). Whisk the 1 tbsp soy milk and 1 tsp maple syrup, then gently brush it over the tops. Bake for 20 mins until the tops are deep golden and the bottoms sound hollow when tapped. Note: The maple syrup will darken quickly, so watch them at the 18 mins mark.