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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 minutes
Cook Time 20 minutes
Rise time 2 hours 50 minutes
Total Time 3 hours 35 minutes
Servings 6
Calories 233kcal

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
  • tsp instant yeast
  • 280 g white bread flour
  • tsp turmeric optional
  • 1 tsp salt

GLAZE

  • ½ tbsp maple syrup
  • ½ tbsp almond milk unsweetened and unflavoured

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

Calories: 233kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 451mg | Potassium: 76mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg