Spinach Burger Buns Bake (Print Version)
# Ingredients:
→ For the Dough
01 -
4 cups (120 g) baby spinach or chopped regular spinach
02 -
3 to 3.25 cups (375–405 g) all-purpose flour
03 -
2 teaspoons instant yeast
04 -
0.5 cup (50 g) nonfat dry milk powder
05 -
1 tablespoon egg replacer powder (equivalent to 1 large egg)
06 -
1 teaspoon salt
07 -
2 tablespoons vegetable oil
08 -
60 to 120 ml water, as needed
→ For the Topping (optional)
09 -
1 tablespoon unsweetened non-dairy milk (oat or almond recommended)
10 -
2 tablespoons everything bagel seasoning (blend of sesame seeds, poppy seeds, etc.)
# Instructions:
01 -
Steam or boil spinach until wilted yet vibrant green, approximately 1–2 minutes. Drain thoroughly and allow to cool. Blend until a completely smooth puree; reserve 1 cup for use.
02 -
In the bowl of a stand mixer or a large mixing bowl, whisk together all-purpose flour, instant yeast, nonfat dry milk, egg replacer powder, and salt until evenly combined.
03 -
Add spinach puree, vegetable oil, and 60 ml water to the dry ingredients. If necessary, add remaining water gradually until a smooth, pliable dough forms. Mix and knead on medium speed for 6–8 minutes, or 10–12 minutes by hand.
04 -
Transfer dough to a lightly greased bowl. Cover and leave to rise in a warm location until nearly doubled in volume, approximately 45–60 minutes.
05 -
On a floured surface, gently deflate dough and divide into 8 equal portions. Shape into rounds and arrange on a parchment-lined baking tray. Cover and let rise for 30 minutes or until nearly doubled.
06 -
Brush the tops of the buns with non-dairy milk and sprinkle evenly with everything bagel seasoning, if desired.
07 -
Preheat oven to 190°C. Bake the buns for 17–20 minutes until golden on top and firm to the touch.
08 -
Remove the buns to a wire rack and allow to cool fully. Once cooled, store well-wrapped at room temperature for up to 4 days or freeze for up to 1 month.
# Notes:
01 -
Ensure spinach is thoroughly drained before pureeing to avoid overly soft dough. Adjust water quantity as needed for dough consistency.
02 -
For best results, use bread flour for extra structure, though all-purpose flour yields a tender crumb.