Vegan Burger Buns
Vegan burger buns are hard to come by where I live. So I usually make a big batch of burger buns at one time and freeze ‘em for the future! Here is my tried and true recipe for the perfect soft and fluffy burger bun. If you don’t want to make such a big batch, feel free to halve or even quarter the recipe to your desired amount.
Oh and the best thing about this recipe is you can customise it into anything. Hot dog buns? Check. Buns filled with something sweet? Check. You’re welcome! Hehe.
Happy Friday!
Love,
Elliz
Vegan Burger Buns
Yield: 18 buns
Prep time: 25 MinCook time: 30 MinInactive time: 4 HourTotal time: 4 H & 55 M
Ingredients
Dough
Vegan "Egg" Wash
Instructions
Mixing the Dough
- Add flour into the bowl of a stand mixer.
- Sprinkle the instant yeast on one side of the bowl, and the salt and sugar on the opposite end. We don't want the salt and yeast to touch as salt kills yeast.
- With a spatula, mix the yeast with the dough first and then stir the entire thing through to combine.
- Make a well in the centre of the bowl.
- Pour the refined coconut oil in.
- Then start with pouring 750g of water.
- Turn the mixer on low and let it mix the dough. If it immediately starts to turn to a ball of dough, pour in more water gradually until you get a fairly wet dough that doesn't clear the bowl.
- Increase the speed to medium and knead for 12 minutes, stopping to scrape the bottom of the bowl a few times.
- Finally, increase the speed to high and let it knead for another 10 minutes.
- Do a window pane test to check that the gluten has developed properly.
- Take a little bit of dough and stretch it gently until it's thin and you can see the shadow of your fingers behind it.
- If it doesn't break easily, then the dough has been kneaded enough.
- Oil another bowl and transfer the dough into it.
- Cover with a damp tea towel, plate or pot lid.
- Leave to ferment at room temperature for 1 - 2 hours or until the dough has doubled up in size.
- This will depend on the temperature of your kitchen. The warmer it is, the faster it will rise.
Shaping
- Once the dough has doubled up in size, sprinkle your counter top with flour.
- Prepare 2 baking trays lined with parchment paper and sprinkle it with flour.
- With the help of a dough scraper, transfer the dough onto the counter top.
- Portion out 120g of dough.
- Tuck the dough into itself by gathering the corners.
- Place it in the crook between your thumb and index finger.
- Pull the skin taut while twisting with your other hand, tucking and pinching the excess dough underneath. This will give us a smooth ball.
- If it starts sticking on the palm of your twisting hand, dust it with flour.
- Repeat with the remaining dough until you get 18 buns.
- Arrange on the trays and flour or oil the tops.
- Cover with another baking tray or reusable plastic wrap.
- Let it proof at room temperature for 1 - 2 hours or until doubled in size.
Baking
- Preheat your oven to 180°c.
- Warm the oatmilk in the microwave.
- Stir in the golden syrup until it dissolves into the oatmilk.
- Uncover the buns and lightly brush the tops of the buns with the golden syrup oatmilk wash.
- Sprinkle generously with sesame seeds.
- Bake in the oven for 15 minutes. Then switch the trays around and rotate. Bake for a further 15 minutes until the buns are nice and evenly golden.
- Once it's baked, cover immediately with a clean tea towel to prevent the buns from drying out as they cool. This willl ensure the buns will have a soft exterior. If you prefer a crisp exterior, you can let them cool without covering.
- To serve, cut in half and toast each side.
Notes:
- Generally high quality artisan bread flour absorbs more water than regular all purpose flour, so bear that in mind when mixing the liquid with the flour. Always start with the lower end first and then increase gradually as you go along.
- You can use any other neutral oil instead of refined coconut oil. But the buns will not have that creamy, fatty taste.
- Do not substitute refined coconut oil with virgin coconut oil or unrefined coconut oil, as this will give the buns a coconut-y taste.
- If you only have a small stand mixer, halve or quarter the recipe accordingly.