Vegan Pistolets
These vegan pistolets are small, round Belgian bread rolls with a crisp crust and soft, airy interior. Perfect for breakfast or a light lunch, they can be enjoyed plain or filled with your favorite spreads.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 211 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 gall-purpose flour
- 7 ginstant yeast
- 5 gsugar
- 5 gsalt
- 180 mllukewarm water
- 15 mlvegetable oil
Equipment
measuring cups · wire rack · baking sheet · parchment paper · measuring spoons · kitchen towel · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Whisk them together until well combined.
About 2 min
Cook’s note: Ensure your yeast is fresh for optimal rising.
- 2
Pour the lukewarm water and vegetable oil into the dry ingredients. Mix with a spoon until a shaggy dough forms.
About 2 min
Cook’s note: The water should be warm to the touch, but not hot, to activate the yeast.
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: If the dough is too sticky, add a tiny bit more flour, but be careful not to add too much.
- 4
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
About 1 min
- 5
Let the dough rise in a warm place for 60 minutes, or until it has doubled in size.
About 1 hr
Cook’s note: A turned-off oven with the light on can create a warm environment for rising.
- 6
Gently punch down the risen dough to release the air. Divide the dough into 6 equal pieces.
About 2 min
- 7
Shape each piece into a round ball. Place the shaped pistolets on a baking sheet lined with parchment paper, leaving some space between them.
About 3 min
- 8
Cover the baking sheet loosely with a kitchen towel and let the pistolets proof for another 30 minutes.
About 30 min
Cook’s note: This second rise helps create a lighter texture.
- 9
Preheat your oven to 200°C (390°F) during the last 10 minutes of proofing.
About 10 min
- 10
Bake the pistolets for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
About 15 min
Cook’s note: For an extra crispy crust, you can place a shallow pan of hot water on the bottom rack of your oven while baking.
- 11
Remove the pistolets from the oven and let them cool on a wire rack before serving.
Per serving
Nutrition
- Calories
- 211.2kcal
- Protein
- 5.5g
- Carbs
- 39.3g
- Fat
- 3.1g
- Fibre
- 1.7g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pistolets in an airtight container at room temperature.
Lightly toast in a toaster or warm in an oven at 150°C for a few minutes until refreshed.
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