This blogpost also is available in German.
Midsummer, barbecue season and tasty burgers somehow belong together and soft vegan burger buns definitely shouldn’t be missing! Surely you know the ones from the supermarket? Their characteristics; spongy, dry, mushy and after baking they disintegrate into a thousand pieces. Really mean, isn’t it? You were looking forward to a juicy burger and the buns, which looked so tasty in the supermarket, just destroyed this perfect summer moment.
That’s over now! Because today I share a recipe for the ultimate vegan burger buns with you. They are airy, fluffy, light and soft, just like a burger buns are supposed to taste!
What is brioche dough?
How to make these buns? With a veganized brioche dough. You wonder what brioche dough is? I’ll explain it to you right away. Brioche dough is a yeast dough with a buttery taste. Typically there is the butter in the dough. Brioche dough is similar to challah dough, but it contains a higher proportion of eggs and butter.
So much for the definition. Now the whole thing only needs to be veganized. The eggs can simply be omitted, as with the vegan butter bread as well. In principle, you can replace the butter with vegan butter or margarine. I effectively tested two different versions, one with vegan margarine and one with olive oil. Surprisingly, the result with oil was much better than with vegan margarine. We ate the buns on the second day after baking and those with oil were still really fluffy and soft, those with margarine already a bit dry. That’s why I have an oil version for you today! Not the classic brioche dough, but still super delicious.
One thing is clear, homemade burger buns need some planning and time. Therefore it is advisable to prepare a larger quantity at once and then freeze it. Of course fresh buns are the best option. But if the guests stop by spontaneously and everything needs to go fast, then you are guaranteed to enjoy having a few frozen burger buns sticking around. I always freeze them baked, but it really depends on what you prefer. Some people freeze them before baking. It`s up to you.
The right tan for your vegan burger buns without using egg?
The question comes up a lot when baking without animal products. How do you get the tan that you normally get when you brush the baked goods with egg? Many people alternatively recommend simply taking a 1:1 mixture of water and vegetable milk. This actually works quite well, especially with puff pastry. Personally I like to add a pinch of ground turmeric. This imitates the colour of the egg yolk. This is of course not necessary, but I am convinced that the colour of the buns will be more beautiful and authentic looking. If you overdo it with turmeric, however, there can come out the oven looking yellow. So take only very small amount of turmeric!
Low Waste Tip: conjure a golden milk from your water – turmeric – plant milk mixture!
Now nothing stands in the way of your grill festivities and with these fluffy, soft and airy vegan burger buns every barbecue is guaranteed to be a success. So make sure you test the recipe! And if you still lack some inspo what to serve with the buns, how about this pulled jackfruit burger, a hearty vegan aioli to spread on your buns or some crunchy polenta fries as a side dish?
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vegan Burger Buns
The fluffiest, softest and lightest vegan Burger Buns you can never get in a store.
- 250 g spelt flour organic
- 1 tsp salt organic
- 100 ml lukewarm water
- 50 ml lukewarm soy milk organic
- 1 tsp brown sugar organic
- 20 g fresh yeast organic
- 60 ml olive oil organic
- 1 pinch turmeric + water + soy milk
- sesame seed organic
Heat the milk and water briefly in a pan. The mixture should be really lukewarm and not warmer than 37° Celsius.
Crumble the yeast and mix with the water-milk mixture and sugar. Stir well until the yeast dissolves and leave to stand for a few minutes (2-3 minutes).
In the meantime, mix flour and salt in a bowl. Add the yeast mixture and the olive oil. Knead the dough well with the dough hook of your kitchen machine (approx. 5 minutes).
Form the dough into a ball, place in a floured bowl and leave to rise for 60 minutes covered and in a warm place. The dough should double in size and be really soft and elastic.
Sprinkle a smooth surface with flour, knead the dough again briefly and divide into 6 equal portions. Form a round burger bun with a smooth surface from each portion.
Place the buns on a baking tray lined with baking paper and allow to rise for another 30 minutes. Cover with a kitchen towel.
Preheat oven to 200° Celsius.
Mix the water-milk-turmeric mixture (1 part water & 1 part vegetable milk). Brush the buns with it. Sprinkle on some sesame seeds.
Bake the buns in the middle of the oven for about 20 minutes. As soon as they turn golden brown, they are ready. If the sesame seeds get too dark, you can also move the buns down a groove.
Take the buns out of the oven, let them cool down and enjoy!