Pillowy vegan buns that have the slightest chew, baked with a golden brown sheen and a delicate sprinkle of sesame seeds are completely easy to make. The buns are brushed with a clever mimic of egg wash, and the dough itself can be prepared the evening before. Enjoy!
To serve, I love pan-toasting the buns in some olive oil.
Ingredients (for 8 buns)
the dough
570g flour
2 Tbs sugar
2 1/4 tsp yeast
2 tsp salt
400g coconut milk (full fat)
mock egg wash
splash of milk
squeeze of your favorite mustard
small dash of maple syrup
pinch of salt
sprinkle with sesame seeds
Instructions
1. Combine all the ingredients in a bowl until a shaggy dough forms, then dump it out on the counter and knead for 8-15 minutes or until you get a soft and wet dough (you will likely need to dust with flour to keep it from sticking). Allow the dough to rest in a greased bowl until doubled in size at room temperature (1-2 hr) or overnight in the fridge.
2. Divide the dough into 8 pieces (each will weigh around 138g). Shape into uniform balls and place on a greased tray to rise for 45 minutes, at room temperature, while covered with a damp towel.
3. Preheat the oven to 400°F and combine the 'egg wash' mix. Brush the buns with 'egg wash' and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown on the top and bottom. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely. They are the best the day they are baked.
recipe inspired by Jessica in the Kitchen
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