Burger buns

30 min
  • Preparation : 10 minutes

    Kneading: 10 minutes

    Rest time: 2 heures minimum

    Cook time : 30 minutes




    500g T45 or T55


    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 seeds


    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.

    1. 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.
    2. 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.
    3. Punch the dough to remove the air, and if possible leave in the fridge overnight.
    4. Divide the dough into 8 pieces, and shape them into balls. Set them on a baking tray covered with parchment paper.
    5. Leave to proof for another hour or so in a warm place, or until the buns have risen again.
    6. Dissolve the acacia gum in the water, then brush the tops of the buns with this mixture.
    7. 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.

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