Mardi Gras Pink Burger Buns

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• Cooking time: 15 minutes
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• Leavening time: 2 hours
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• 250g of wheat flour (between t45 and t80)
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• 12g fresh baker’s yeast (or half dry baker’s yeast)
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• 15cl beet juice *
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• 4g of salt
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• 20g olive or coconut oil
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• a few sesame seeds
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* 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.

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• In a large mixing bowl, mix all ingredients together in the following order: salt, flour, crumbled yeast, oil and beetroot juice.
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• Knead gently, by hand or in a food processor, until the dough is smooth on the outside and no longer sticky.
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• 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.
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• Once this first leavening is over, degas the dough and divide into 4 pieces.
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• Shape each piece into a small bun and place on a baking sheet or mat. Cover and let rise for about 30 minutes.
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• Preheat the oven to 180u00b0 degrees Celcius (360u00b0 Fahrenheit). Brush the buns lightly with some water and sprinkle a few sesame seeds.
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• 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.
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Meat lovers and vegetarians, these buns pair wonderfully with meat and veggie cakes. Bon appu00e9tit!