Vegan Hot Dog Buns
Soft, fluffy, slightly sweet, and made for soaking up every drop of sauce: these vegan hot dog buns are the kind you tear open while they’re still warm and wonder why you ever bought them.
Ingredients
For the buns
- 30 g vegan butter melted
- 125 ml oat milk
- 60 ml warm water
- 20 g white granulated sugar
- 1¼ tsp instant yeast
- 280 g bread flour
- 1 teaspoon salt
For the glaze
- 10 ml maple syrup
- 10 ml oat milk
Instructions
- Melt the vegan butter in a small bowl and set it aside to cool slightly.
- Warm the oat milk until just warm to the touch, never hot.
- In the bowl of your standing mixer, combine the warm water, warm almond milk and sugar.
- Stir, then sprinkle the yeast over the surface and leave it for about 5 minutes, until soft and foamy.
- Pour the melted butter into the yeast mixture, then add the flour and salt on top.
- Bring everything together by kneading it on medium-low, until a rough dough forms.
- Knead for 5–10 minutes on medium-high, until smooth and elastic. If you press it with a finger and it slowly springs back, it’s ready.
- Shape the dough into a ball.
- Lightly oil a large bowl, place the dough inside, cover, and leave to rise in a warm place until doubled in size.
- Line a baking tray with baking paper.
- Once the dough has risen, tip it onto an oiled surface and divide into 6 equal pieces, then shape each into a long bun.
- Place them on the tray, leaving space between each one. Brush each one with some oat milk.
- Cover with cling film, and let them proof again for 50–60 minutes in a warm place.
- Preheat the oven to 190°C.
- Mix the maple syrup and oat milk together to make the glaze.
- Once the buns have risen, brush with the glaze generously.
- Bake for about 20 minutes, until deeply golden and soft, with a shiny top.
- Let them cool slightly, then fill generously and enjoy while still warm.