Overnight Buns
Get ready to savor the irresistible fusion of wholesome ingredients, crispy textures, and mouthwatering flavors as we reveal the secret to creating heavenly, plant-powered buns that will leave you craving for more!
Time to read: 4 mins | Time to make: 30 min + rest overnight | Yields: 14 servings
Ingredients
1 1/3 cups (300 g) soy yogurt or Greek yogurt
2 cups (480 ml) cold water
1 packet (7 g) yeast
one small (3.5 oz or 100 g) fresh zucchini squash, grated
1 2/3 cups (150 g) oatmeal
1½ teaspoon salt
4.5 cups (550 g) whole wheat flour
1/4 cup (50 g) mixed seeds (pumpkin, sesame, chia etc.)
Method
To a large mixing bowl add water, yogurt, yeast, zucchini, oatmeal, 2/3 of flour, and salt to a bowl and mix well.
Add the remaining flour and "knock" the dough well with a cooking spoon - the dough should be moist. Sprinkle seeds on top.
Cover the bowl, and place the dough in the fridge overnight or at least 8 hours.
Preheat the oven with a baking pan in the bottom rack to 480°F (250°C)
Prepare small dish with water that will be used to moist the spoon. Dip the spoon in water and take out the buns and place them on a baking sheet lined with baking paper. On bigger baking sheet I fit around 7 buns so you will need two rounds of baking.
Immediately put the buns in the oven and place approximately 1/2 cup of water in a hot baking pan at the bottom of the oven. Immediately close the oven door so the steam stays in the oven.
Bake the buns for 20-25 minutes (they get extra crispy from the steam, so be sure to keep the oven door closed during the entire baking.)
Save the rest of the dough for the next day or bake another serving of buns from the rest of the dough.
I love serving them with mashed avocado and the best tofu scramble.
Nutrition facts, per one serving (1 bun):
Energy: 199kcal | Carbs: 35g | Protein: 10g | Fat: 3g
