The recipe is simple! It requires no eggs or butter and it’s completely vegan (depending on what chocolate you use of course). This recipe requires a stand mixer with a dough hook attachment since the dough is a little sticky. It could be mixed by hand with some determination…
- 49g warm milk (100-110F°)
- 7g active dry yeast (1 standard envelope)
- 140g beet puree
- 49g granulated cane sugar
- 13g melted coconut oil
- 285g all-purpose flour
- 5g salt
- 1 bar of your favorite chocolate (or 1 cup chocolate chips)
- sesame seeds (for topping)
Making the beet purée:
-Take three medium-sized beets and quarter them. Place them in a pot of boiling water and cook for 20-30 minutes or until a fork easily penetrates the beets.
-Place the cooked beets in a blender or food processor and blend until you get a smooth consistency. If you need to add liquid, use a small amount of the leftover water from cooking the beets.
-Allow the beet purée to cool before using (you can stick it in the fridge to speed up the process). Alternatively, you can blend canned beets (I would suggest using beets that have no salt added).
Making the dough:
-Measure out 49g of milk into a small pot, heat on a stove-top to 100-110F°. Alternatively, you can measure the milk into a coffee mug and microwave to 100-110F°.
-Pour the yeast on top of the warm milk along with a sprinkle of sugar from the amount allocated for the recipe. Stir and let sit for 5 minutes. If it bubbles, it is active and ready to use. If there is no activity the yeast could be dead. Try again until mixture foams and bubbles.
-Stir together the puréed beets, melted coconut oil, and active yeast mixture in the bowl of a stand mixer.
-Pour in the flour, sugar, and salt. Using the dough hook attachment, mix the dough, Make sure to scrape any flour from the sides of the bowl. Once all the flour absorbs into the dough, continue to mix for 10-15 mins until it passes the windowpane test.
-To do the windowpane test, grab a small portion of your dough and lightly stretch it with your fingers. If you are able to see light passing through without the dough tearing, that means the dough has sufficient gluten development and is ready for its first rest.
-Form your dough into a ball on a clean and floured work surface and transfer it to a greased bowl. Cover and allow to rest for 1 hour or until nearly doubled in size.
Shaping the dough:
- Lightly flour a clean work surface and divide your dough into 6 portions, each weighing about 82g (you can make your portions smaller to get more buns). Shape each portion of dough into a ball. This is done by dragging the dough along the work surface in a tight circular motion with a cupped hand.
- Flatten each ball of dough using your fingers.
- Place your choice of chocolate in the middle.
- To seal the dough, pull and pinch together the opposite ends of the dough. Use your fingers to seal the dough and create a seam.
- Place the seam side down and shape into a tight ball. (use the same method described above.) You should have a tight and smooth surface when finished.
- Transfer the buns onto a lined baking sheet and rest for 1 hour, or until nearly double in size.
- Preheat the oven to 350F°.
- When the buns have finished proofing, lightly brush them with water and sprinkle sesame seeds over the top.
- Bake for 15 mins or until the bottoms are lightly browned.
- Allow to cool for 10 mins.