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- 350g of wheat flour
- 15g of sugar
- 10g of salt
- 100g of Sojade Natural yoghurt alternative
- 60ml of neutral plant-based oil
- ½ sachet of dried baker’s yeast
- 100g of warm water
- Sesame seeds
Preparation steps
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Mix the baker’s yeast with the water in a bowl, lather with a whisk and leave to work for 10-15 minutes.
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Add the dry ingredients (flour, salt, sugar and yeast) to a bowl, followed by the Sojade Natural yoghurt alternative and the oil.
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Mix and knead on a floured (or oiled) surface for about 10 minutes. Then place a little oil in the bottom of the bowl, followed by the ball of dough.
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Cover with a cloth and leave to rise for 1 hour. Deaerate and work the dough on a floured (or oiled) surface. Divide into dough pieces of equal weight (approximately 100g). Shape into balls and place on a wire rack covered with baking paper. Cover with a cloth and leave to rise for 1 hour.
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Preheat the oven to 180°C and brush the buns with a mixture of margarine and sesame oil.
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Top with a few sesame seeds and bake for 15 to 20 minutes. Leave to cool and store in a sealed tin or sachet.
Enjoy your soft buns!
Recipe created for you by:
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Victor Courtois describes himself as a creator of gustatory pleasures.
With a passion for photography and culinary design, he creates simple plant-based recipes that are accessible to all, to make your food more plant-based.