Ingredients

  • -270g dairy free milk (i prefer oat milk, however almond milk really gives it a sweet and nutty flavour)
  • -50g vegan butter (my favourite is Flora)
  • -7g dried instant yeast
  • -1.5 tsp salt
  • -Sesame oil and seeds 
  • -550g bread flour or strong white
  • -1.5 tsp fine cane sugar (caster is fine)

Method

  1. Combine the butter, flour, salt and a tsp of sesame oil in one bowl, mix gently with your fork
  2. Bring the milk to body temperature, around 35 to 40 degrees, or tepid, either in the microwave or in a pan. Add your yeast and sugar to this and let it sit until you can smell it, or bubbles form. (generally takes 3 to 5 minutes)
  3. Slowly incorporate the milk and yeast into the flour mixture, around a 25 percent of liquid at the time, stirring with your fork slowly until it becomes difficult. One this happens, start using your hand to mix while pouring. Don’t be afraid to get your hand in there and dirty! Your dough is complete when it starts to clean the bowl. If the dough is wet, add a little flour. If the dough is dry and doesn’t come together, add a little more milk.
  4. At this point, you can put your dough onto a work surface, dust your hands with flour and begin kneading. You will need to work your dough until it is smooth, but will take anything from 5 to 10 minutes by hand.
  5. We can now prove our dough. Lightly grease a large bowl (roughly twice the size of the dough) with your sesame oil. Place the dough in, and either cover with clingfilm, or, even better, use a black bin bag to cover and leave somewhere relatively warm (airing cupboard works great!). Leave the dough until it has doubled in size.
  6. The dough is ready when it has doubled in size- around 30 minutes to an hour of proving. At this stage, we must knock the air back out. Dust the surface with flour and pour your dough onto it. Begin kneading, and now we can shape our dough.
  7. Roll your dough until equal sizes, around 90-100g per bun.  (make ANY other shapes you like at this stage, however make sure you split the dough into at least 3 to ensure it cooks properly) Place on a tray with baking paper, at least 3-5 cm away from each other. It is now time for a final prove, so back with our bin bag/clingfilm into a warm environment for around 30 minutes. Pre heat your oven to Fan 180C, 400F or gas mark 6.
  8. When the dough has proved for a second time, glaze with sesame oil and generously garnish with sesame seeds. These should take around 10 to 15 minutes in the oven, or until they are hollow and golden brown.

I hope you enjoy these sesame infused buns as much as I did. They are perfect with falafel burgers! It is a really simple recipe that will have you hooked once you try it. Follow @veganfoodcafe on instagram for more right now, or stay tuned for the next blog!


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| Lewie Brow

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