I love it when you have to option to choose what burger bun you’d like with your burger at a restaurant; it’s always so thrilling to think: “Ah yes, I’ll definitely take the whole wheat bun with a mix of seeds”, but then remember you’re anyways eating a burger so might as well make it the best it can be. And that, in my opinion, is pairing it with a fluffy and light brioche bun.
This burger bun recipe is simple and you’ll need a few ingredients you might already have in your pantry. The key to a flavorful and fluffy burger bun is vegan butter/ margarine and kneading the dough long enough that it creates the perfect crumb.
This recipe has 6 servings.
Ingredients
Starter
- 40 g wheat flour (ideally 000 flour or all purpose)
- 85 soy milk, room temperature
- 8 g dry yeast
Brioche dough
- 300 g flour
- 50 g sugar
- 140 soy milk, cold
- 5 g salt
- 85 g vegan butter
Method
1. Mix the room temperature milk with flour and yeast. Cover it with a towel and let it ferment for about 10 minutes.
2. After you see the bubbles formed in the starter, add the flour, sugar, cold milk and salt and mix well.
3. Start kneading until the dough is elastic and when you press your thumb on it, the dough bounces back. If you’re using an electric mixer, this will take around 8 minutes of kneading.
4. At this point, cube your cold butter and add it a bit at a time while kneading. Continue kneading until all butter is incorporated.
5. Shape the dough into a ball, cover it with cling film and allow it to double in size (usually it takes about 1 h in a 23 degree C environment, but if it’s hot where you live, it might be ready faster).
6. Once doubled in size, punch out the air out of the dough and divide into 6 pieces. Form balls and lay on a baking sheet covered with parchment paper. If you have a muffin tin, you can also bake the buns directly in there – they will be a bit taller then.
7. Cover again with cling film and let them proof for another 30 min.
8. In the meantime, prepare your “egg-wash” by using 20 g oil, 20 g agave syrup, 20 g soy milk.
9. Preheat the oven to 175 degrees C, ventilation, and brush the buns with the “egg-wash”. Sprinkle some sesame seeds in the middle.
10. Bake the buns for around 25 minutes or until golden brown.
11. Store in the fridge for 3-5 days or in the freezer for a few weeks, just make sure you defreeze & toast before eating