Vegan burger buns

Video coming soon !

Time: 1 hour 55 minutes | Difficulty: Medium

Homemade vegan burger buns are a great alternative for those who follow a vegan diet or simply want to spice up their diet. They're often healthier than store-bought burger buns and can be customized to your liking. The basic ingredients for vegan burger buns are usually flour, yeast, sugar, salt, and vegetable oil. Some recipes also use soy milk or almond milk instead of water to make the batter richer and smoother.

TIP: You can use different types of sugar for sweetening, such as cane sugar, maple syrup, or agave nectar. For a gluten-free option, you can replace the regular flour with gluten-free flour.

Preparation: 10 min | Cooking: 15 min | Waiting time: 1 hr 30 min

Vegan burger buns are a good, fluffy alternative and taste fantastic! – Prime Recipes

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Ingredients

For 6 servings

Vegan burger buns

For the dough

• 500 g flour type 550

• 20 g fresh yeast

• 50 g brown sugar

• 125 ml lukewarm soy drink

• 100 ml lukewarm water

• 20 g soy margarine

• 7 g salt

For the glaze

• 4 tbsp soy drink

• 30 g sesame seeds (black and white)

Preparation in 10 steps

1. Start by preparing the starter. Combine flour, milk, and water in a saucepan and whisk until smooth and lump-free. While stirring continuously, gently heat the mixture, taking care not to let it boil. Continue stirring until the mixture reaches a pudding-like consistency. Then set it aside.

   
   

2. Combine yeast, sugar, milk, and 1 tablespoon of wheat flour, cover, and let stand in a warm place for 15 minutes until the yeast becomes active and bubbles. Melt the butter in a saucepan and set aside. Note that both the starter dough and the butter must be lukewarm before proceeding.

   
   

3. Knead the remaining flour together with the yeast mixture, pre-dough, and additional ingredients in a food processor for about 6-8 minutes (or by hand for about 10-12 minutes) until you have a smooth, elastic, and no longer sticky dough. If the dough is too sticky, simply add a little more flour.

   
   

4. Cover the dough with a kitchen towel and let it rest in a warm place for about an hour until it has doubled in volume.

   
   

5. Knead the enlarged dough again on a floured work surface, then shape it into a roll and divide it into six equal parts, each weighing approximately 120 grams.

   
   

6. Form each portion into a ball and then flatten it, rolling the dough ball loosely counterclockwise between your cupped hand and the work surface until the dough has a smooth surface.

   
   

7. Place the dough pieces on a baking sheet or pizza stone lined with parchment paper, leaving enough space between them. Cover them with a kitchen towel and let them rise again for about 30 minutes.

   
   

8. Prepare the gas grill for indirect heat at 180°C or the oven for 160°C fan-assisted.

   
   

9. For the glaze: Whisk the egg yolk with the milk. Apply the milk-egg mixture to the buns using a pastry brush or a spray bottle. If desired, sprinkle with sesame seeds or another topping of your choice.

   
   

10. When baking in a gas grill, place a fireproof raised platform (about 5 cm) in the indirect cooking zone. Place the pizza stone or baking sheet in the oven and bake for 15-25 minutes, until the rolls are golden brown.