BreakfastBrunch

Vegan Pistolet

Name: Vegan Pistolet
Prep time: 2 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 6 porties
Cuisine: belgian
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 15 g granulated sugar; 10 g salt; 250 ml warm plant milk; 50 g vegan butter melted; 1 el water

This recipe creates a delightful vegan interpretation of the classic Belgian Pistolet, a small, round bread roll with a crisp crust and soft interior. Perfect for a hearty breakfast or brunch, these rolls are traditionally sliced open and filled with various toppings. This version uses plant-based milk and butter substitutes to achieve the same beloved texture and flavor.

Een origineel recept van Forkin

Totale tijd: 3 uur 20 min
Porties: 6
Moeilijkheid: Gemiddeld

Vegetarisch

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gall-purpose flour
7 gactive dry yeast
15 ggranulated sugar
10 gsalt
250 mlwarm plant milk
50 gvegan butter, melted

for brushing

1 elwater

Keukengerei

large bowl · wire rack · baking sheet · parchment paper · kitchen towel · whisk

De bereidingswijze

Stap voor stap

1
In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.
Ongeveer 2 min
Tip van de kok: Ensure your yeast is fresh for optimal rising.
2
Gradually add the warm plant milk and melted vegan butter to the dry ingredients, mixing until a shaggy dough forms.
Ongeveer 3 min
Tip van de kok: The plant milk should be warm to the touch, not hot, to activate the yeast without killing it.
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
Ongeveer 10 min
Tip van de kok: If the dough is too sticky, add a very small amount of flour. If too dry, add a tiny bit of plant milk.
4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Ongeveer 1 uur 30 min
Tip van de kok: A turned-off oven with the light on can create a perfect warm environment for rising.
5
Gently punch down the risen dough to release the air.
Ongeveer 1 min
6
Divide the dough into 6 equal portions.
Ongeveer 2 min
Tip van de kok: For even rolls, use a kitchen scale to weigh the portions.
7
Shape each portion into a round ball, then flatten slightly to create a disc.
Ongeveer 5 min
Tip van de kok: Try to create a smooth surface on top by tucking the edges underneath.
8
Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between each.
Ongeveer 1 min
9
Cover the rolls loosely with a kitchen towel and let them proof for another 30-45 minutes, or until visibly puffy.
Ongeveer 45 min
Tip van de kok: Preheat your oven during the last 15 minutes of proofing.
10
Preheat your oven to 200°C (400°F).
Ongeveer 15 min
11
Brush the tops of the rolls with water.
Ongeveer 1 min
Tip van de kok: This helps create a crisp crust.
12
Bake for 18-22 minutes, or until the pistolets are golden brown and sound hollow when tapped on the bottom.
Ongeveer 20 min
Tip van de kok: Keep an eye on them; oven temperatures can vary.
13
Transfer the baked pistolets to a wire rack to cool completely before serving.
Tip van de kok: Cooling completely prevents the interior from becoming gummy.

Goed bewaren

Bewaren

Store leftover pistolets in an airtight container or bread bag at room temperature.

Opwarmen

Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until warmed through and crusty.