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Vegane Burger-Brötchen

Vegan burger buns

How many buns do you want to bake?
8

Delicious, soft burger buns made from KOMEKO BROTGENUSS – simply homemade and perfect for vegan burgers.

#gluten-free #vegan #lactose-free

Ingredients

    For the pre-dough:

  • 100 g KOMEKO BROTGENUSS
  • 120 g almond milk or coconut milk
  • 7 g dry yeast
  • For the main dough:

  • 400 g KOMEKO BROTGENUSS
  • 100 g vegan yogurt (e.g. soy)
  • 50 g cane sugar
  • 8 g salt
  • 50 g sunflower oil or margarine
  • 1 tbsp apple cider vinegar
  • 150 g almond milk or coconut milk
  • 150g water 150g water
  • Sesame seeds for sprinkling
  • Topping according to taste:

  • vegan patties, vegan cheese slices
  • Lettuce, tomato, onions, pickles
  • Mustard sauce (mustard, yogurt, salt, pepper) or BBQ sauce

Preparation

  1. Make a pre-dough
    Mix KOMEKO BROTGENUSS, warm milk (max. 30°C), and dry yeast. Cover and let rise in a warm place for about 30 minutes.
  2. Prepare the main dough
    Knead the pre-dough with KOMEKO BROTGENUSS (Bread and Butter), yogurt, sugar, salt, oil, apple cider vinegar, milk, and water until smooth (dough temperature: approx. 28°C). Cover and let the dough rest in a warm place for half an hour.
  3. Preheat oven
    Preheat the oven to 200 °C top/bottom heat.
  4. Portion and shape the dough
    Portion the rather soft dough with 2 tablespoons onto a baking tray lined with baking paper, so that 4-5 rolls are baked per tray.
  5. Prepare and bake rolls
    Sprinkle half of the buns with sesame seeds. Spray all buns with water. Then bake for about 25 minutes until golden brown. The sesame buns will later serve as the top of the burger, and the others will serve as the bottom.
  6. Topping burgers
    Prepare the vegan patties according to the package instructions. Prepare the remaining burger ingredients as desired (e.g., wash lettuce, chop tomatoes and cucumbers). Top the burgers as desired.
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