Burger Buns :hamburger:

I miss burger buns that are not just plain and spongy. A couple of years ago I could find vegan brioche buns in the supermarket but they're long gone! :sob:

I make so many bakery items.. I thought I'd try my hand at burger buns too! I used my bread machine but you can definitely knead the dough by hand.

I actually adapted my raisin bun recipe, the result is soft buns that are quite filling although not as buttery as brioche buns. I'm happy with them and they don't feel too fatty :grin:

1 1/3 cup soy milk, lukewarm + a little extra for brushing the buns

60g v. butter, melted

1 tsp salt

40g sugar

1/2 tsp baking powder

4 cups white bread flour

2 tsp easy bake yeast

Add ingredients in the bread machine in the order stated. My bread machine dough program does 30 minutes of kneading followed by 1 hour of proofing.

Once the dough has proofed transfer to a flour dusted surface. I wanted the buns to be uniform so I weighed 125-130g of dough per bun for a total of 8 buns. Shape each one into a ball (this video shows the proper technique for shaping each bun). Transfer to a lined tray, cover with a kitchen towel and allow to proof for a further 1 hour.

Preheat your oven at 180 °C. Brush the proofed buns with soy milk. Bake for 13-16 minutes until golden brown.

For best results transfer to a cooling rack once out of the oven. They last for around 1 week or you can slice in half and freeze. Then reheat in the oven or air frier for 4-5 mins until defrosted and toasted.

And here is the end result!

Today's burger from bottom to top was:

Vegan mayo

Caramelised onions

Ozo burger patty

Violife cheese

Grilled pepper and

Spinach leaves

Enjoy! :blush: