Warm the soy milk to 104 °F (40 °C) and pour it into a small bowl. Add the sugar and the yeast and stir to dissolve. Then set aside for about 3 minutes until the mixture starts to foam (this way you know that the yeast has activated).

In a large bowl, whisk together the flour and salt. Form a mold in the middle and pour in the yeast mixture and water. Add the vegan butter pieces, and mix with a wooden spoon until it comes together. Then transfer everything onto a work surface and knead it with your hands for about 5-8 minutes until a smooth dough forms (or use a stand mixer with dough hooks attached).

Then form the dough into a ball, place in an oiled bowl and brush with a little water. Cover with a tea towel and let it rise in a warm place for about 45-60 minutes, or until the dough has doubled in size. (Alternatively, you can put the dough in the refrigerator overnight. There it rises slowly so that you can continue the next day).

After the resting time, divide the dough into 9 pieces (100 g each). Form each piece into a bun and place them on a baking tray lined with parchment paper, leaving enough space between each bun. Cover with a tea towel and allow to rise for another 20-30 minutes.

After approx. 15 minutes of resting time, preheat the oven to 356 °F (180 °C) (so it’ll be hot once the buns are done proofing).

Lightly brush your buns with soy cream mixed with a pinch of turmeric (this will create a shiny golden color) and bake for about 25-30 minutes.

Make the burger patties according to this recipe or use your favorite store-bought patties.

Top your homemade burger buns with lettuce, burger patties, ketchup, tomatoes and onions as desired.