Vegan Hot Dog Buns

Airt & fluffy golden vegan hot dog buns with a glossy topping for the ultimate brioche bread experience.

Course Side Dish, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 25

Cook Time 20

Rise time 2 50

Total Time 3 35

Servings

Calories 233kcal

Author Tajda Ferko

Equipment

Baking paper
Measuring scales or cups
Cling film or cloth

Ingredients

BUNS

30 g dairy-free butter melted
125 ml almond milk unsweetened and unflavoured
60 ml warm water
20 g sugar
1¼ teaspoon instant yeast
280 g white bread flour
⅛ teaspoon turmeric optional
1 teaspoon salt

GLAZE

½ tablespoon maple syrup
½ tablespoon almond milk unsweetened and unflavoured

US Cups - Metric

Instructions

In a small bowl melt the butter and set it aside to cool.
Warm up the almond milk until it's warm to the touch (but not too hot).
Combine warm water, warm milk and sugar in a large bowl and stir.
Sprinkle yeast on top and set aside for 5 mins until it's starting to foam.
In a second bowl mix flour and turmeric (if using) and set aside.
Pour the melted butter into the yeast mixture and add flour + turmeric on top.
Make a small well into the flour and pour in salt, keeping the salt separate from the yeast.
Use a fork to gently stir the mixture to combine the flour and yeast until it all comes together to form a rough dough.
Place the dough onto a floured work surface to knead.
Knead for 5-10 minutes until the dough springs back to the touch.
To test that it's ready, use a finger to gently press it. If it springs back, the dough is ready.
Shape the dough into a ball.
Oil a large bowl, place the dough in the bowl, and cover with cling film or a damp cloth.
Leave to rise in a warm place for 2 hours (or until doubled in size)
In the meantime line your baking tray with baking paper.
Once risen place the dough on a floured work surface and use your fists to knock it back.
Divide dough into 6 equal pieces.
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.
Brush each ball with enough almond milk to cover the top.
Cover the tray with cling film and leave to proof for a second time for 50-60 mins in a warm place.
Preheat your oven to 374°F / 190°C (fan oven).
Mix together maple syrup and almond milk to make your glaze.
Once risen, remove the cling film and brush each bun with the glaze.
Bake for 20 minutes at 374°F / 190°C (fan assisted oven) until dark golden brown.

Notes

Important: Whilst I do provide cups measurements above, I do recommend using weights measurements as they are more accurate.
Use bread flour - this recipe won't work with plain / all-purpose flour.
Rise until at least doubled in size - do not be tempted to make the rising time shorter. It should take about 2 hours for it to double in size depending on the room temperature.
Flour the surface well – this will prevent the dough from sticking to the work surface when.
Oil the bowl before the rise to prevent it from getting stuck.
Cover loosely with cling film – if you don't want your buns dense and flat, make sure they are covered, but leave plenty of space to rise up.
If you're not using a fan-assisted oven, make sure to adjust the temperature to 410°F / 210°C.

Nutrition