How to Make Easy Vegan Burger Buns

Ingredients

• 20 g Fresh Yeast (half a cube, room temperature)
• 1 tsp Granulated Sugar (feeds the yeast)
• 55 ml Olive Oil (extra virgin, about 50 g)
• 280 ml Water (lukewarm, about 30 °C)
• 500 g Bread Flour (high‑protein bread flour for good gluten development)
• 2 tsp Salt (fine sea salt)
• 30 ml Plant‑Based Milk (unsweetened, for glaze)
• 15 ml Maple Syrup (for glaze, adds shine and slight sweetness)
• 1 tbsp Sesame Seeds (to sprinkle on top before baking)

Instructions

1. Activate Yeast

   Add 20 g fresh yeast and 1 tsp sugar to a mixing bowl, then pour in 55 ml olive oil and 280 ml lukewarm water. Stir with a fork until the yeast dissolves.

   Time: PT5M

2. Combine Dry Ingredients

   In a second bowl whisk together 500 g bread flour and 2 tsp salt. Make a well, then pour in the yeast‑water mixture and mix until a rough, shaggy dough forms.

   Time: PT5M

3. First Rest

   Cover the bowl with another bowl or a damp towel and let the dough rest for 10 minutes. This relaxes the gluten and makes handling easier.

   Time: PT10M

4. Slap‑and‑Fold Kneading

   Turn the dough out onto the work surface. Using the slap‑and‑fold method, lift the dough, slap it onto the counter, and fold it over. Repeat for about 10 minutes until the dough becomes smooth, elastic, and bounces back when poked.

   Time: PT10M

5. First Bulk Rise

   Grease a clean bowl with a little oil, place the dough inside, cover with a damp tea towel or reusable plastic bag, and let it rise until doubled in size, about 45–90 minutes.

   Time: PT1H

   Temperature: 25-27°C

6. Punch, Divide, and Shape

   Gently punch down the risen dough, turn it out, and divide into eight equal pieces (≈105 g each). Shape each piece into a tight ball by folding the edges under and creating surface tension.

   Time: PT10M

7. Second Rise

   Place the shaped buns on a baking tray lined with parchment paper, loosely cover with a damp sheet of parchment, and let them rise until doubled, another 45–90 minutes.

   Time: PT1H

   Temperature: 25-27°C

8. Glaze and Seed

   Mix 30 ml plant‑based milk with 15 ml maple syrup. Brush the mixture over the tops of the buns and sprinkle with sesame seeds.

   Time: PT2M

9. Bake

   Bake the buns in a pre‑heated oven at 200 °C for 25 minutes, turning the tray halfway through for even color. They are done when the tops are dark golden and sound hollow when tapped.

   Time: PT25M

   Temperature: 200°C

Nutrition Facts

Calories

280

Protein

6 g

Carbohydrates

44 g

Fat

12 g

Fiber

2 g