1 Std. 55 Min.
​Medium
​Vegan Burger Buns
​Homemade vegan burger buns are a great alternative for anyone who follows a vegan diet or just wants to spice up their diet. They are often healthier than store-bought burger buns and can be customized to your liking.
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The base 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 dough richer and smoother.
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TIP:
Different types of sugar can be used to sweeten, such as cane sugar, maple syrup, or agave syrup. For a gluten-free option, the regular flour can be replaced with gluten-free flour.
10 Min.
Preparation
15 Min.
​Preparation
1 Std. 30 Min.
​Waiting time
​Ingredients
For 6 servings
​Watch our video
​For the dough
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500 g flour type 550
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20 g fresh yeast
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50 g brown sugar
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125 ml lukewarm soya drink
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100 ml lukewarm water
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20 g soya margarine
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7 g salt
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For the glaze
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4 tbsp soya drink
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30 g sesame seeds (black and white)
​Preparation in 10 steps
​Start by preparing the pre-dough. To do this, mix the flour, milk and water in a saucepan and stir with a whisk until you get a smooth, lump-free mixture. While stirring constantly, heat the mixture gently, taking care not to let it boil. Continue stirring until the mixture has a pudding-like consistency. Then set it aside.
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Mix the yeast, sugar, milk and 1 tablespoon of wheat flour, cover and leave in a warm place for 15 minutes until the yeast becomes active and bubbles. Melt the butter in a saucepan and set it aside. Note that both the pre-dough and the butter must be lukewarm before you continue with further processing.
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Knead the remaining flour together with the yeast mixture, the pre-dough and the additional ingredients in the 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, just add a little more flour.
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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.
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Knead the enlarged dough again on a work surface dusted with flour, then form it into a roll and divide it into six equal parts, each part weighing about 120 grams.
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Form each portion into a ball and then roll it, turning the dough ball loosely counterclockwise between your cupped hand and the work surface until the dough has a smooth surface.
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Place the dough pieces with enough space between them on a baking sheet or pizza stone lined with baking paper. Cover them with a kitchen towel and let them rise again for about 30 minutes.
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Prepare the gas grill for indirect heat at 180 °C or the oven at 160 °C fan.
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For the glaze: Whisk the egg yolk with the milk. Apply the milk-egg mixture to the buns with a pastry brush or spray bottle. If necessary, you can sprinkle them with sesame seeds or another topping of your choice.
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When baking in the gas grill, place a fireproof raised area (about 5 cm) in the indirect zone. Place the pizza stone or baking sheet in the oven and let it bake for 15-25 minutes until the buns are golden brown.
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