Perfect for Staying at home
Vegan Burger Buns
We love tear and share bread.It's inclusive and festive in equal measures. These are quick and easy to make, and there are never any leftover in the Dough and Daughters HQ.
Heat your oven to 220 C/ gas 5.
Mix the flour and semolina together in a bowl. Add the yeast and crumble with your fingers, like you do with a crumble. Once its fully mixed add the salt. Remember you do not want the yeast and the salt to touch until the yeast is mixed into the flour.
Add the good quality olive oil, and the weighed water. Mix well in the bowl before you tip out onto your surface. Please do not be tempted to add any flour to your surface at this stage.
Use the slap and fold method, for 15 minutes until your dough resembles 'the stomach of a nun that has never seen the sun.' Smooth and white and bouncy !
Leave to prove until its doubled in size. The time it takes can depend on the temperature in your kitchen. So go by 'dough size' not time.
Flour your surface lightly. Gently tip it out of the bowl, making sure that your top is face up. ( aka the nun's stomach ).Using your scales and your dough scraper cut chunks out weighing 80 grams each. Take one of the 80 gram chunks and fold the sides inwards and then roll the dough into a ball. Dip top side into a side dish with sesame seeds and lay in a greased trap with edges. The dough buns must not touch at this stage so they have space to grow.
Leave to prove for 30 minutes or more until the dough buns are touching and then into the oven for 10 to 15 minutes.
500 grams strong white bread flour
50 grams of olive oil
40 grams of semolina
320 grams of water
15 grams fresh yeast
10 grams salt
15 grams sesame seeds
Bake for 12 to 15 minutes.
Let it cool for 10 minutes and then enjoy !