Spring Russian Salad Beer Buns Recipe
Category: Bread Recipes
Serves: 6
These soft and fluffy beer buns filled with a vibrant spring-inspired Russian salad are perfect for any occasion. The tender dough is made with a combination of whole spelt flour, all-purpose flour, and dark beer, giving them a rich flavor and texture. Paired with a refreshing mix of steamed spring vegetables and a creamy vegan “mayonnaise” made from soy milk, these buns offer a delicious and unique twist on a classic recipe.
Ingredients
For the Beer Buns:
| Ingredient | Quantity |
|---|---|
| Whole spelt flour | 75g |
| All-purpose flour | 175g |
| Dark beer | 250g |
| Instant yeast (for savory dishes) | 8g |
| Soy milk | 15g |
| Salt | q.b. |
For the Spring Russian Salad:
| Ingredient | Quantity |
|---|---|
| Carrots | 60g |
| Potatoes | 100g |
| Asparagus | 150g |
| Fava beans | 80g |
| Snow peas | 100g |
| Soy milk | 50g |
| Vegetable oil | 100g |
| Raspberry vinegar | 1 tbsp |
| Salt | q.b. |
Instructions
-
Prepare the Beer Buns:
- In a large bowl, combine the whole spelt flour and all-purpose flour.
- Add the instant yeast for savory dishes and mix well.
- Pour in the soy milk and dark beer, then stir with a wooden spoon until a smooth batter forms.
- Grease six small loaf pans with olive oil and evenly distribute the batter into the pans.
- Bake the beer buns in a preheated static oven at 180°C (350°F) for about 35 minutes, or until golden brown and firm to the touch.
-
Prepare the Spring Russian Salad:
- Peel the carrots and cut them into small cubes (1-2 cm).
- Peel and dice the potatoes into similar-sized pieces.
- Trim and cut the asparagus into small pieces, removing the tough ends.
- Steam the potatoes and carrots in a steamer for 15 minutes.
- Add the asparagus, shelled fava beans, and snow peas to the steamer and cook for an additional 10 minutes, or until all the vegetables are tender but still vibrant.
- Transfer the vegetables to a bowl and allow them to cool.
-
Make the Vegan “Mayonnaise”:
- In a blender or food processor, combine the soy milk, vegetable oil, raspberry vinegar, and salt.
- Blend until the mixture emulsifies into a smooth, creamy texture.
-
Assemble the Panini:
- Once the buns are baked and cooled, slice them in half.
- Generously fill the bottom of each bun with the spring Russian salad, making sure to distribute the vegetables evenly.
- Drizzle with a little bit of the creamy vegan mayonnaise and toss the salad to coat.
- Add a few leaves of watercress and thinly sliced radishes for extra flavor and crunch.
-
Serve and Enjoy:
- Serve your beer buns stuffed with the spring Russian salad immediately, or refrigerate for later enjoyment. These panini are perfect for a light lunch, picnic, or as an appetizer for your next gathering!
These beer buns, with their delicate crumb and malty flavor, make an excellent base for a variety of fillings, but the spring Russian salad with its combination of tender vegetables and creamy dressing adds a fresh and light contrast. Perfect for anyone seeking a unique, vegetarian sandwich option!
