I’m sure a few of you have heard that avocado can add creaminess and can be used to replace fats in a bunch of baking recipes. I’ve used it to make chocolate mousse and cookies before but I have yet to see it’s affects when it comes to bread. So for this recipe instead of using coconut oil and eggs to add richness to my buns, I decided to use an avocado instead and this is how they turned out!
Ingredients (makes 5):
1 medium avocado mashed
1/4 cup warm water
2 teaspoons yeast
1 tablespoon sugar
2 cups whole wheat flour
1/2 teaspoon sea salt
Steppin it up:
- Put the yeast, warm water and sugar in a measuring bowl. Let sit until foamy.
Combined the foamy yeast mixture, mashed avocado and flour in a large bowl. Stir everything together until a dough forms.
Knead the dough for 10 – 15 minutes until elastic. Let the dough rise covered in a warm place for 1 hour.
4. When the dough’s done rising, split it into 5 equal pieces and shape them into oval buns. Slice 2″ marks into the buns. Let the buns rise covered for 20 minutes.
- Bake buns at 400F for 20 – 30 minutes until golden brown. Munch!
Even though these buns didn’t use the traditional fats, they didn’t taste any different. They were still fluffy soft on the inside and I actually think that they could of turned out better than a few bread recipes I’ve tried in the past. Then again, I haven’t been making bread as frequently as I used to lately so I could be wrong and I’ll have to let you know when I have the time to do a real comparison. Now how did the taste measure up to traditional bread? I didn’t think that the buns themselves would end up tasting like avocado since they are so mild in flavor, but I could really taste the avocado in mine. Lil’ bun wasn’t too fond of the taste of avocado in the bun because it was a little too odd for her taste so maybe I’ll add in a few teaspoons of cocoa powder or matcha powder to change the flavor profile a little bit.