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.



Ingredients

500g strong white bread flour

50g of olive oil

40g of semolina

320g of water

15g fresh yeast

10g salt

15g sesame seeds


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 when making a crumble topping. Once its fully mixed add the salt. You do not want the yeast and the salt to touch until the yeast is mixed into the flour as the salt inhibits the yeast.

Add the good quality olive oil, and the water. Mix well in the bowl before tipping out onto a surface. Please do not be tempted to add any flour to your surface at this stage.

Use the slap and fold method, knead the dough for 15 minutes until your dough resembles 'the stomach of a nun that has never seen the sun.' Smooth, white and bouncy!

Leave to prove in a draft free area until it has 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 and gently tip it out of the bowl. Using your scales and your dough scraper, weigh out sections of dough each weighing 80g. Take one of the 80 gram chunks and fold the sides inwards and then roll the dough into a ball.


Dip the top side of the bun into a side dish with sesame seeds and place on a greased tray. Place the buns slightly spaced out, so they have room to prove and grow.

Leave to prove for 30 minutes or more until the dough buns are touching. Bake for 10 - 15 mins.


Let them cool for 10 minutes and then enjoy!

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