Ingredients
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For the Dough
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2 tbsp cracked Linseed
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½ sachet (7 g) dried Yeast
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1 tbsp raw Cane Sugar
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30 ml Vegan Milk
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100 g boiled Sweet Potato
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2 tbsp Rapeseed Oil
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250 g white Spelt Flour
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1 tsp Salt
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For the Glaze
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1 tbsp Vegan Milk
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½ tbsp Maple Syrup
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Extras
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1 tsp Poppy Seeds
Directions
Steps
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1
Done
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Mix the cracked linseed with 2 tablespoons water and leave to swell for 10 minutes. |
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2
Done
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Stir the yeast and sugar into 60 ml warm water and the vegan milk, and set aside until the yeast has dissolved. |
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3
Done
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Crush the sweet potato and mix with the liquid and oil. Add the wet ingredients to the dry ones. Stir the mixture with a wooden spoon, then turn the dough onto a floured work surface and knead by hand for 10 minutes. Put the dough into a bowl, cover and leave in a warm place for 1 hour until it has doubled in size. |
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4
Done
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Divide the dough into four uniform pieces. Lightly press each piece to flatten. Fold the edges inwards, turn the pieces upside down and shape them into round buns. Transfer the buns to a baking tray lined with baking paper, with their seam (where the sides join) on the underside. Cover and leave to rise again for another 20 minutes. |
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5
Done
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Preheat the oven to 180°C with both top and bottom heat. Mix the vegan milk and maple syrup together. |
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6
Done
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Brush the burger buns with the maple syrup glaze, sprinkle with the poppy seeds and bake for 20 minutes until the top turns a light golden and the buns are still slightly compacted. |
