Mardi Gras Pink Burger Buns

• Cooking time: 15 minutes
• Leavening time: 2 hours

• 250g of wheat flour (between t45 and t80)
• 12g fresh baker’s yeast (or half dry baker’s yeast)
• 15cl beet juice *
• 4g of salt
• 20g olive or coconut oil
• a few sesame seeds

* beet juice: make your own juice from 250g of cooked red beets, preferably organic, processed through a juicer. You can also find already made juice in the refrigerated section of your local organic food store.

• In a large mixing bowl, mix all ingredients together in the following order: salt, flour, crumbled yeast, oil and beetroot juice.
• Knead gently, by hand or in a food processor, until the dough is smooth on the outside and no longer sticky.
• Shape the dough into a ball and cover with a tea towel or cling wrap. Set aside for 90 minutes in a warm place, away from open air.
• Once this first leavening is over, degas the dough and divide into 4 pieces.
• Shape each piece into a small bun and place on a baking sheet or mat. Cover and let rise for about 30 minutes.
• Preheat the oven to 180° degrees Celcius (360° Fahrenheit). Brush the buns lightly with some water and sprinkle a few sesame seeds.
• Bake in preheated oven for about 15 minutes. Remove from oven and let the buns cool on a rack for a few minutes before cutting and serving.

Meat lovers and vegetarians, these buns pair wonderfully with meat and veggie cakes. Bon appétit!