Hamburger buns / vegan burger buns
Heavenly fluffy and soft are the hamburger buns. They are vegan and much tastier than those from the supermarket. According to this recipe you can make burger buns yourself. Topped with vegan burger patties, crunchy vegetables and fresh lettuce, they taste incredibly delicious. In addition, the burger buns are easy and quick to make from a few common ingredients.
Servings 8 buns
- 280 ml plant milk (lukewarm)
- 75 g vegan margarine (as warm as room temperature)
- approx. 500 g flour
- 21 g fresh yeast
- 1 tbsp sugar
- 10 g salt
for brushing and sprinkling
- vegetable milk (room warm or lukewarm)
Dissolve sugar and fresh yeast in lukewarm vegetable milk.
Mix flour with salt, add the yeast mixture and knead it into a firm dough.
Add soft margarine cut into pieces and knead it into the dough. Then knead the dough for about 10 minutes so that it becomes elastic, cover it with a towel and let it rise in a warm place for 1 hour.
Knead the dough briefly, divide it into 8 equal pieces and form a ball from each piece. Spread the dough balls on a baking sheet lined with parchment paper, spacing them sufficiently apart, and flatten each ball with your hands into a round patty about 1.5 inches thick. Cover the round patties with a towel and let them rise in a warm place for 40 minutes.
Place a heatproof container filled with a small amount of water (about 1/2 small cup) on the bottom of the oven and preheat the oven to 220 °C top and bottom heat. Spread the burger buns very carefully with room-warm or lukewarm vegetable milk, sprinkle with sesame seeds and bake until golden brown, about 15 minutes.
Take the hamburger buns out of the oven, cover them on the baking sheet with a dry towel and let them cool.
- Soy milk is best for the burger bun recipe. Alternatively, any other plant milk will work.
- Instead of fresh yeast you can use dry yeast. You need 7 g of it for the recipe.
- Light wheat or spelt flour is best for hamburger buns. It makes them really soft.
- The amount of flour given in the recipe may vary. Therefore, it is best to use a little less flour at first and add some more as needed to achieve the right consistency of the dough. The dough must be firm, but not dry and not mushy.
- It is important to knead the yeast dough for about 10 minutes.
- Be sure to let the yeast dough rise in a warm place.
- Before baking, very carefully and lightly brush the burger buns with room-warm or lukewarm vegetable milk to prevent them from collapsing.
- To make the hamburger buns really soft and fluffy, bake them briefly in a preheated oven at high temperatures with sufficient humidity.
- Note the detailed tips and tricks for making vegan burger buns at the top of the post.