Vegan Pistolet
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.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gall-purpose flour
- 7 gactive dry yeast
- 15 ggranulated sugar
- 10 gsalt
- 250 mlwarm plant milk
- 50 gvegan butter, melted
for brushing
- 1 tbspwater
Equipment
large bowl · wire rack · baking sheet · parchment paper · kitchen towel · whisk
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.
About 2 min
Cook’s note: 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.
About 3 min
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 1 hr 30 min
Cook’s note: 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.
About 1 min
- 6
Divide the dough into 6 equal portions.
About 2 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 1 min
- 9
Cover the rolls loosely with a kitchen towel and let them proof for another 30-45 minutes, or until visibly puffy.
About 45 min
Cook’s note: Preheat your oven during the last 15 minutes of proofing.
- 10
Preheat your oven to 200°C (400°F).
About 15 min
- 11
Brush the tops of the rolls with water.
About 1 min
Cook’s note: 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.
About 20 min
Cook’s note: Keep an eye on them; oven temperatures can vary.
- 13
Transfer the baked pistolets to a wire rack to cool completely before serving.
Cook’s note: Cooling completely prevents the interior from becoming gummy.
Keep it good
Store leftover pistolets in an airtight container or bread bag at room temperature.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until warmed through and crusty.
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