Burger buns
30 min
facile
-
Preparation : 10 minutes
Kneading: 10 minutes
Rest time: 2 heures minimum
Cook time : 30 minutes
INGREDIENTS
MAKES 8 BUNS
500g T45 or T55
flour
25g acacia gum
300g plant milk
50g caster sugar
7g dried yeast
10g table salt
100g soy yoghurt
50g neutral (cooking) oil
To top the buns: 30g water
6g acacia gum
15g toasted sesame seedsPREPARATION
Gently warm the plant milk (it should be lukewarm, not hot), then transfer to a large bowl with the yeast. Leave to bloom for a few minutes.
- Then add in the flour and all the other ingredients, and knead (by hand or with a stand mixer) for 10 minutes: the dough will be quite sticky.
- Cover the bowl with a tea towel and leave to rest in a warm area for around 1 hour, or until the dough has doubled in size.
- Punch the dough to remove the air, and if possible leave in the fridge overnight.
- Divide the dough into 8 pieces, and shape them into balls. Set them on a baking tray covered with parchment paper.
- Leave to proof for another hour or so in a warm place, or until the buns have risen again.
- Dissolve the acacia gum in the water, then brush the tops of the buns with this mixture.
- Sprinkle with the sesame seeds and bake at 180°C for around 25 minutes, or until they are beautifully golden brown.
Why use acacia gum in this recipe ?
Acacia gum is incredibly useful in baking: it gives a firmer, more consistent crumb so the buns are nice and soft, and they can be stored for several days before they start to go stale.
