It’s become quite a tradition for me to bake fluffy buns when we’re going punting. These picnic buns have a fluffy inside and a pretzel-inspired crust.
Sun’s out, buns out! Or should I say, punts out? These vegan picnic buns are the perfect snack when sailing on the river Cherwell – or any river, for that matter. They’re good on their own, or with some hummus. Our favourite, however, is to cut the buns in half while they’re still hot, and spread some butter on it. De-li-cious!
Punting makes us hungry and there’s nothing better than having a break on the water, enjoying these buns. You will, however, get the occasional duck or goose staring jealously at you!
These buns are sprinkled with some coarse salt to give it that extra yummy-ness, but you could go all out and put sesame seeds, poppy seeds or dried garlic on it. You name it!
Perfect Vegan Picnic Buns
- 292 g self-raising flour
- 5 g salt
- 180 ml warm water
- 6 g sugar
- 5 g fast action dried yeast
- 30 g melted vegan butter
- 50 ml cold water
- 1 tsp baking soda
- coarse salt
- Mix 180 ml warm water with the sugar and yeast. Stir and leave for 5 to 10 minutes, until it becomes bubbly.
- In a bowl, mix the flour, salt and melted butter, and gradually add in the yeast mixture. Mix well.
- Knead for another 10 minutes.
- Leave to rise in a second, well-oiled bowl covered with a tea towel for 40 minutes or until doubled in size.
- Gently knead the dough to press out any air bubbles.
- Preheat the oven to 220 C.
- Dust your kitchen counter with some flour and divide the dough in 8 equal pieces.
- Shape balls, then put the dough ball in your hand and fold the edges to the middle.
- Place on a baking tray seam side down. Do this with all the balls.
- Mix the 50 ml cold water and baking soda. With a brush, spread this on the top of the buns.
- Sprinkle some coarse salt on the buns.
- Bake for 20 minutes or until golden.