BreakfastSnack

Vegan Pistolets

Name: Vegan Pistolets
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: belgian
Ingredients: 300 g all-purpose flour; 7 g instant yeast; 5 g sugar; 5 g salt; 180 ml lukewarm water; 15 ml vegetable oil

These vegan pistolets are small, round Belgian bread rolls with a crisp crust and soft, airy interior. Perfect for breakfast or a light lunch, they can be enjoyed plain or filled with your favorite spreads.

An original recipe by Forkin

Total time: 2 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 211 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gall-purpose flour
7 ginstant yeast
5 gsugar
5 gsalt
180 mllukewarm water
15 mlvegetable oil

Equipment

measuring cups · wire rack · baking sheet · parchment paper · measuring spoons · kitchen towel · large mixing bowl

The method

Step by step

1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Whisk them together until well combined.
About 2 min
Cook’s note: Ensure your yeast is fresh for optimal rising.
2
Pour the lukewarm water and vegetable oil into the dry ingredients. Mix with a spoon until a shaggy dough forms.
About 2 min
Cook’s note: The water should be warm to the touch, but not hot, to activate the yeast.
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: If the dough is too sticky, add a tiny bit more flour, but be careful not to add too much.
4
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
About 1 min
5
Let the dough rise in a warm place for 60 minutes, or until it has doubled in size.
About 1 hr
Cook’s note: A turned-off oven with the light on can create a warm environment for rising.
6
Gently punch down the risen dough to release the air. Divide the dough into 6 equal pieces.
About 2 min
7
Shape each piece into a round ball. Place the shaped pistolets on a baking sheet lined with parchment paper, leaving some space between them.
About 3 min
8
Cover the baking sheet loosely with a kitchen towel and let the pistolets proof for another 30 minutes.
About 30 min
Cook’s note: This second rise helps create a lighter texture.
9
Preheat your oven to 200°C (390°F) during the last 10 minutes of proofing.
About 10 min
10
Bake the pistolets for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
About 15 min
Cook’s note: For an extra crispy crust, you can place a shallow pan of hot water on the bottom rack of your oven while baking.
11
Remove the pistolets from the oven and let them cool on a wire rack before serving.

Per serving

Nutrition

69%Score

Calories: 211.2kcal
Protein: 5.5g
Carbs: 39.3g
Fat: 3.1g
Fibre: 1.7g
Sugar: 1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pistolets in an airtight container at room temperature.

Reheating

Lightly toast in a toaster or warm in an oven at 150°C for a few minutes until refreshed.