With BBQ season FAST approaching, these guys are going to be your best mates. They’re super soft, slightly sweet and oh so perfect for stuffing with a nice vegan burger. This recipe makes 9 buns so you’ll have plenty for your friends, or you can freeze them and defrost as required. They also go great with bbq jackfruit or pulled king oyster mushrooms!
Demi-Brioche Burger Buns
With BBQ season FAST approaching, these guys are going to be your best mates. They’re super soft, slightly sweet and oh so perfect for stuffing with a nice vegan burger.
Ingredients
- 50 g corn flour
- 600 ml oat or soy milk
- 2 teaspoon caster sugar
- 20 g vegan “baking block” butter
- 750 g strong white flour
- 7 g sachet fast-action yeast
- 2 teaspoon sea salt
- vegan egg wash (2 tablespoon oat/soy mik, 1 teaspoon vegetable oil, ½ teaspoon maple syrup whisked together)
- 1 teaspoon white sesame seeds
Instructions
- In a medium saucepan, whisk together the cornflour and the vegan milk then place over a low heat. Stirring constantly, bring the mixture to a simmer. Once it reaches around 70c the mixture will thicken quickly. Remove from the heat and immediately whisk in the sugar and the vegan butter. It should resemble a thick custard. Set aside to cool slightly for around 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook, add the flour, yeast and salt. mix to combine. Once cooled slightly, add the cornflour/milk mixture to the flour. Turn on the mixer and knead with the dough hook on medium speed until a ball of uniform dough forms. Cover with a damp cloth and leave for 10 minutes.
- After the dough has rested, turn the mixer back on and knead for around 7-10 minutes. Turn off the mixed, remove the bowl and cover with a damp cloth again. Leave for 1.5 hours.
- After the dough has proved, lightly flour a surface and turn out the dough. Punch out any large air bubbles and divide the dough into 9 pieces (they should be roughly 150g each). Working one piece at a time, fold the edges of the dough into the centre forming a sort of upside down jelly-fish shape. Turn it right way up, so you have a nice smooth topped piece of dough and using your little fingers and the sides of your palms, rotate the dough while tucking the bottom under to form a nice smooth ball. Repeat with the other pieces of dough and place them all on a baking sheet lined with parchment. Cover with the cloth and leave to prove for an hour.
- Preheat the oven to 200c. Mix together your egg wash and, using a pastry brush, cover the tops of each bun with the egg wash. Sprinkle with seeds and place in the oven. Bake for around 15-18 minutes. Keep an eye on the buns as the tops can burn easily - be ready to take them out at the 15 minute mark.
- Allow the buns to cool fully, or for at least half an hour in a cool space, before slicing, filling and eating. If desired, you can toast the sliced bun before filling.
Nutrition
Serving: 1grams
Love this recipe?Let me know on Instagram!
N Greg
In quite a few of your recipes you talk about hard ‘Baking block’ style vegan butter. I know you don’t generally advertise brands much but can you give me an idea of which brands to look out for or where I can get it please. My go to for everything is flora buttery but it is def not hard vegan butter. Thanks
GEORGE
Naturli has a vegan block! You can find them at sainsburys and they're the closest thing to butter
Adrienne Portia Stocks
I tend to use Stork block for most things, the taste is really ok in baking. Flora is too watery for some things (which I discovered to my cost!) Plus Stork is much cheaper than the buttery blocks if you can actually find them anywhere.
Kathy
When you ask for corn flour, is this corn starch in the USA? I seem to recall that UK corn flour equals cornstarch, but just checking to be sure. Thanks so much!
daniel
naturli is good
Jess
If you don't have a kitchen aid can you mix and knead by hand with this recipe?