Vegan Charcoal Slider Buns
I am so happy with these buns or rolls or whatever you want to call them. I am not sure why they are quite as soft as they are, but whatever, they work really well for so many things. You will of course find that your teeth get a bit scary looking if you go hard, due to the charcoal powder, which by the way, appropriately is also coconut based. Gotta love the theme happening here right?
They are vegan, if you are looking for a recipe that suits the vegans in your house. They also last for a seriously long time, I think because of the roux in the method. Let me know what you think. I love them!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 30 Grams bakers flour
- 30 Grams raw sugar
- 120 Grams Coconut Milk
- 330 Grams bakers flour
- 20 Grams activated charcoal powder
- 1 Pinch Pink Salt Flakes BUY
- 25 Grams Extra Virgin Olive Oil (EVOO) BUY
- 215 Grams Coconut Milk
- 2 Teaspoons dried yeast
- few sesame seeds to garnish
Place roux ingredients into the Thermomix bowl and cook 3 min/80°C/speed 3. Cool slightly before proceeding.
Add dough ingredients except sesame seeds to the Thermomix bowl and blend 10 sec/speed 6.
Knead 4 min/Interval. Scrape out onto well floured silpat mat and wrap, prove until doubled. This is a very sticky dough, so you will need to use a spatula (see my store) for ease of working with the dough.
Shape into 50g balls with wet hands and place on a paper lined tray. Brush with water and sprinkle with a few sesame seeds. Cover and prove until you are happy with the look of the rise.
Place into a cold oven set to 180°C and bake for 15 minutes.
Serve as a slider bun, with cream cheese, sliced avocado, tomato, cheeses of choice, loads of butter and raspberry jam...the list goes on; they are super fluffy and soft with no taste of the charcoal at all, it is all for looks!
This is just one of our Insider recipes. Join us today and start cooking!