This Vegan Sugar & Spice Buns recipe by Miss Marzipan is everything nice. The recipe is all the brilliance of plant based eating. It’s naturally sweetened. So it is free of refined and artificial sweeteners. However, this does not at all compromise the deliciousness. While they take a bit of time and effort to make trust that the goodness is well worth it.
Ingredients
DOUGH INGREDIENTS
815g (5.9 cups or 28.75 oz) bread flour
1 tsp baking powder
100 ml (1/3 cup + 4 tsp) organic caster sugar
2 tsp ground cardamom
A pinch of salt
200g (3/4 cup + 2 tbsp) vegan buttery spread (at room temperature or spreadable consistency)
50g of fresh yeast for sweet dough (or 5 tsp dry yeast)
405ml (1 1/2 cups + 3 tbsp) room-temperature plant milk
75 ml (1/4 cup + 1 tbsp) pureed silken tofu or plant yogurt
FILLING INGREDIENTS
75g (1/3 cup) vegan buttery spread (at room temperature or spreadable consistency)
65g (1/3 cup) organic caster sugar
4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp vanilla powder
TOPPING INGREDIENTS
65g (1/3 cup) organic caster sugar
1/4 tsp vanilla powder
1/2 tsp ground cardamom
Instructions
In a large bowl (preferably of a large standing mixer with a dough hook attachment) combine the flour, baking powder, sugar, salt and cardamom.
Add clicks of the vegan butter and crumbled (or powdered) yeast into the flour mixture.
Stir the pureed tofu (or plant yogurt) into the plant milk and add this to the dry mix flour.
Knead (preferably using a standing mixer) for around 10 minutes.
Cover the bowl, with the well-kneaded dough inside, with a clean tea towel and allow the dough to rise for about 1 hour at room temperature.
Meanwhile prepare the filling by mixing the ingredients together in a medium sized bowl.
Preheat your oven to 220°C, fan (or 425°F, fan).
Tip the dough onto a lightly floured surface. Rolling it out to a 40 x 60 cm (18 x 23.5 inch) rectangular form.
Spread the filling across the surface of the dough evenly.
Fold the dough lengthwise into three layers (like a a sheet). Roll it out again to a size of around 40 x 60 cm (18 x 23.5 inch) and trim the edges with a pizza cutter, ideally, to make a neat rectangular form.
Cut the slab into 1.5cm (approximately) strips of dough using a pizza cutter. Take each dough strip and cut it in half almost to the top (leave around a 1cm join) using a pizza cutter.
Twist the divided dough strip around itself then place it on the table, creating a spiral with it and tucking the end under to form a neat knot-like bun.
Place the buns spaced apart on 2-3 large baking trays and cover them with clean tea towels to allow the buns time to prove and rise a little. This should take 1-2 hours depending on air temperature.
Bake the buns on the middle rack of your oven for 7-8 minutes.
Meanwhile, mix the sugar, vanilla and cardamom for the bun topping together on a plate.
Brush the tops of the slightly cooled buns with melted vegan butter, and dip them into the sugar mixture.
Serve the sugared buns immediately, still warm, or allow them to cool on wire racks completely before serving.
Have you tried this Vegan Sugar & Spice Buns recipe? How did you like it? Did you add anything to it? If so, what?
