Let me begin by saying: who doesn’t like burgers? I’m sure that very few people will answer ‘I don’t’. This very north American preparation has became so popular in the last ten years that everyone now likes to enjoy a good burger every once in a while. That being said, this famous food isn’t really vegan, meaning that we had to veganise one component at a time, starting from the buns. This recipe yields some amazingly soft and super delicious buns, with a very peculiar green crumb. But how come the crumb is green? Well, you simply have to watch the video to find out.
- Place the sugar, the salt, the water and the non-dairy milk into a container and stir well to thoroughly combine the ingredients.
- For the “eggless” egg wash, place a small pan over a medium heat, tip in the sugar followed by the water and gently shake the pan over the flame until all the sugar is dissolved. Pour the final syrup into a container and set it aside for later use.
- Place a few tablespoons of the flour into a bowl, roughly 4 or 5, add in the yeast and mix the ingredients.
- To make the dough, start by placing the mashed avocado and the milk mixture into a bowl, and whisk the ingredients until you end up with smooth green liquid.
- Add the yeast-flour mixture into the bowl and whisk for 30 seconds to properly dissolve the yeast.
- You can now add in the rest of the flour from the recipe in 4 separate times and fold it in using a spatula.
- Once the mixture becomes too hard to be managed with the spatula, start using your hands to bring the ingredients together into a dough. You can also use a stand mixer for this process, if you have one.
- Dust a working surface with some flour, transfer the dough onto the surface and knead it by hand for a couple of minutes. If you find the dough to be too sticky, you can use a little more flour.
- Place the dough into a bowl, cover it with cling film and let it rise for 2 hours at room temperature.
- Once the time is up, remove the dough from the bowl, place it over a surface dusted with some flour and knead it for a few seconds to deflate it a bit. The dough now needs to be divided into portions, and for this step we recommend using a scale to obtain buns of equal size. We like our buns to be 100g or 3.5oz each.
- Line an oven tray with greaseproof paper, grease the foil rings and place them onto the tray. Make sure to leave at least one centimeter (roughly half an inch) of space between the rings, or the buns will touch each other during the cooking process.
- Now the portions of dough need to be rounded, which is a process difficult to explain in words. For this reason we recommend to watch our video for burger buns to see how to properly shape the balls. Once a bun has been formed, place it on the tray in the centre of the ring and move on to the next bun.
- Brush the buns with the no-eggs wash, cover the pan and let the dough to rise for the last hour.
- Half an hour before the rising time is up, preheat the oven to 180°C (355°F).
- Once the rising time has elapsed, you want to brush the buns one last time with the no-eggs wash and you also want to be extra careful in doing so or you will deflate the dough, ruining the final product.
- Sprinkle your favorite seeds over the buns to obtain a more classic final look, place the tray into the preheated oven and cook the buns for 14 minutes, remembering to rotate the tray half way through the cooking time to allow for uniform browning.
- In case the instant dry yeast is not available, it can be substituted with 2 tbsp fresh yeast (16g), or with 1½ tbsp of active dry yeast (12g) activated as instructed on the packet.
Preparation Time: 20m
Rising Time: 3h
Cooking Time: 14m
Total Time: 3h 34m
Cooking Temperature: 180°C - 355°F
Storage Times: Once the buns are cool, they can be stored in a sealed plastic bag for 2 days or frozen for up to 1 month. To bring them back to their original consistency, wrap them in aluminium foil and reheat them into the oven at 100°C (210°F) for 6 to 8 minutes.