Vegan Hot Dog Buns
Airt & fluffy golden vegan hot dog buns with a glossy topping for the ultimate brioche bread experience.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 g dairy-free butter (melted)
- 125 ml almond milk (unsweetened and unflavoured)
- 60 ml warm water
- 20 g sugar
- 1¼ tsp instant yeast
- 280 g white bread flour
- ⅛ tsp turmeric (optional)
- 1 tsp salt
- ½ tbsp maple syrup
- ½ tbsp almond milk (unsweetened and unflavoured)
Instructions
- 1
In a small bowl melt the butter and set it aside to cool.
- 2
Warm up the almond milk until it's warm to the touch (but not too hot).
- 3
Combine warm water, warm milk and sugar in a large bowl and stir.
- 4
Sprinkle yeast on top and set aside for 5 mins until it's starting to foam.
- 5
In a second bowl mix flour and turmeric (if using) and set aside.
- 6
Pour the melted butter into the yeast mixture and add flour + turmeric on top.
- 7
Make a small well into the flour and pour in salt, keeping the salt separate from the yeast.
- 8
Use a fork to gently stir the mixture to combine the flour and yeast until it all comes together to form a rough dough.
- 9
Place the dough onto a floured work surface to knead.
- 10
Knead for 5-10 minutes until the dough springs back to the touch.
- 11
To test that it's ready, use a finger to gently press it. If it springs back, the dough is ready.
- 12
Shape the dough into a ball.
- 13
Oil a large bowl, place the dough in the bowl, and cover with cling film or a damp cloth.
- 14
Leave to rise in a warm place for 2 hours (or until doubled in size)
- 15
In the meantime line your baking tray with baking paper.
- 16
Once risen place the dough on a floured work surface and use your fists to knock it back.
- 17
Divide dough into 6 equal pieces.
- 18
Shape each piece into a long bun shape and place onto the lined baking tray with at least 5 cm (2 inch) of space between each bun.
- 19
Brush each ball with enough almond milk to cover the top.
- 20
Cover the tray with cling film and leave to proof for a second time for 50-60 mins in a warm place.
- 21
Preheat your oven to 374°F / 190°C (fan oven).
- 22
Mix together maple syrup and almond milk to make your glaze.
- 23
Once risen, remove the cling film and brush each bun with the glaze.
- 24
Bake for 20 minutes at 374°F / 190°C (fan assisted oven) until dark golden brown.