Buns

AVERAGE

8 Cooking time

For 10 persons

450g T45 flour
9g salt
18g of sugar
14g baker's yeast
180g of margarine

45g

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

+ 315g of water (to rehydrate the powder)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Soft Vegan Buns – Recipe with Yumgo Whole Egg

Make delicious homemade vegan buns that are perfectly golden, soft, and beautifully risen. Ideal for burgers or gourmet sandwiches, these buns are made without eggs thanks to Yumgo Whole Egg, a plant-based egg substitute that ensures excellent structure and texture after baking.

Step 1: Prepare the dough base

In the bowl of a stand mixer, pour in the water (see base temperature instructions below) and add the crumbled yeast.
Then, add flour, sugar, salt and Yumgo Whole Egg Powder.
Start mixing on low speed for a few minutes. Gradually increase to medium speed and knead for 10 minutes, until you obtain a smooth and elastic dough.
Return to low speed and add the plant-based margarine, cut into small cubes.
Once fully incorporated, gradually increase the speed again until the dough completely pulls away from the sides of the bowl.

Dough Temperature & First Fermentation

Ideal final dough temperature: minimum 24°C (75°F)

If the dough temperature is below 24°C:Let the dough rest at room temperature for 40 minutesDegas the doughRefrigerate for 2 to 3 hours
If the dough temperature is above 24°C:Place the dough directly in the refrigerator without resting at room temperature

Shaping & Proofing

Divide the dough into 100 g portions.
Shape each portion into a ball.
Place the buns on a baking tray.
Allow to proof for 2.5 to 3 hours at 28°C (82°F).

Finishing & Baking

Brush the buns with a vegan glaze if desired.
Sprinkle with sesame seeds.
Bake for 8 minutes at 180°C (355°F) in a fan-assisted oven.

Chef’s Tip

For optimal dough development, maintain a base temperature between 54°C and 56°C (129–133°F), calculated from the combined temperature of the water, flour, and room environment.

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