There is just something incredibly comforting about eating a delicious burger, and most of the joy comes from biting into a giant, soft bun. At least that is what I look for the most. I want a delicious bun that is sturdy enough to hold the burger together but soft enough to sponge up all the delicious sauce and juices that tend to spill out when you bite into a giant burger. These vegan burger buns with poppy seeds are just that. Deliciously soft and pillowy.
For years I bought my buns at the store due to sheer convenience and frankly why wouldn't I. They are cheap and just need slicing. In fact, most of them are already sliced. That's how lazy you can be. So why would anyone want to skip those and make their own? There are two reasons. Taste and availability.
If you are here because you're vegan, then you know what I mean with availability. Finding vegan brioche buns is rather hard, at least where I live. They tend to have egg wash on them and dairy in them. So here's the solution, just skip those two. They are not necessary by any means.
Making them vegan is rather simple because you can replace the wash with whatever you like and substitute the butter and milk for water and coconut oil or vegan butter if you please. I tend to stick with the coconut oil because that is what I always have at home.
So what if you do not care about them being vegan, why still make them from scratch? Simply, because homemade buns taste so much better and are not much work. There is admittedly some waiting time because the dough needs to rise, but there is very little work involved in making these. Whenever I plan on making burgers or invite friends over for a bbq, I make these buns while cooking all the other things.
Even if you are not very kitchen savvy or have not made bread before these are easy to make because the dough is very forgiving. So don't worry if you do not shape your buns perfectly. These vegan burger buns will turn out great because the dough is getting two rounds to rise and the second time it will even out little bumps and dents.
But even if they are not picture perfect, they will taste great, and there is a certain charm about homemade food that has its little imperfections. What are your favourite burger combinations? Tag me in your Instagram posts with #gloriathegreedyvegan because I would love to see all your mouthwatering pictures.
Vegan Burger Buns with Poppy Seeds
- 550 g strong bread flour
- 350 ml water lukewarm
- 2 ¼ teaspoon dry active yeast
- 2 tablespoon coconut oil *
- 2 tablespoon agave syrup
- 1 ½ teaspoon salt
- 1 ½ tablespoon poppy seeds
For the vegan egg wash:
- 3 tablespoon almond milk unsweetened
- 2 teaspoon agave syrup
- 1 teaspoon mustard mild
- To make the dough pour the flour into a bowl and create a well. Add the water and yeast, give it a gentle stir and let it rest at room temperature for about 10 minutes. It will be bubbly when ready.
- Add the coconut oil, agave syrup and salt and mix with a fork or hand mixer with dough hook attachments until it forms a sticky mass. Lightly dust your work surface with flour and tip the dough onto it. Knead it until it forms a soft and smooth dough. Don't add too much flour, just enough to stop it from sticking.
- Grease the dough ball lightly to prevent it from sticking to the bowl and place it back into the mixing bowl. Cover it with a cloth and let it rest at room temperature for about an hour.
- Tip the dough onto a very lightly dusted work surface and press it down and knead it gently a few times. Cut the dough into 8 pieces. I do that by cutting it into 4 first and then half each piece.
- To shape the dough into round balls simply place it into your palm and pull the dough from the side to the centre and pinch it together. Repeat until you are happy with the shape.
- Place the balls onto a baking tray that is lined with baking paper. Cover them with a cloth and let them rest for another 45 minutes.
- Mix the ingredients of the vegan egg wash.
- Brush the unbaked buns with your vegan egg wash and sprinkle with poppy seeds.
- Bake in a preheated oven for 15-18minutes at 200°C (400°F) until golden brown on the sides and lightly browned on top.