Vegan Nut Buns
Yeast buns are a perfect “baking project“ for a Sunday when you have a lot of time. Because what day would work better to knead a dough properly, let it rise two or three times and then sneak around the oven until you can finally remove the warm and sweet yeast buns out of it, right? On such a relaxed day, we love to listen to a few podcasts, tidy up the apartment, and cook lunch parallelly – suddenly time flies!
After we've already revealed our favorite recipe for vegan cinnamon buns, we dedicate today's recipe to their little sisters: nut buns! They are often in the cinnamon shadow, but why? Time for the nut bun lobby to go to work! We used almonds and hazelnuts for our recipe, but you can actually use any kind of nut for it and chop and ground it in a food processor.
Vegan Cinnamon Buns
Ingredients
For the yeast dough:
- 250 g (9 oz) plant-based milk
- 10 g (0,3 oz) fresh yeast
- 500 g (1.5 cups) wheat flour (type 550)
- 100 g (3.5 oz) sugar
- 8 g (0.3 oz) salt
- 100 g (3.5 oz) vegan butter
For the filling:
- 150 g (5 oz) vegan butter (softened)
- 100 g (3.5 oz) brown sugar
- 4 tbsp cinnamon
- Salt
Other ingredients:
- 100 g (3.5 oz) plant-based milk for brushing
Instructions
For the yeast dough, warm the plant-based milk to lukewarm, stir in a tablespoon of sugar, and dissolve the yeast. Let the mixture stand for 15 minutes until it visibly bubbles.
In a large bowl, knead the flour, remaining sugar, salt, and yeast milk for eight minutes until a smooth dough forms. Then form it into a round ball, place it in the bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes. Dice the vegan butter and knead it into the dough for 5 minutes until it is completely smooth and soft again. Cover the dough ball again and let it rest for another 90 minutes.
For the filling, mix the vegan butter with brown sugar, cinnamon, and salt until smooth.
Preheat the oven to 180°C (top/bottom heat) and grease a rectangular baking dish. Place the yeast dough on a floured work surface, roll it out into a rectangle about 5 millimeters thick, pour the filling onto the dough, and carefully spread it evenly. Then roll up the longer side and cut into 12 equal-thickness slices.
Place the snails in the pan, leaving some space between them, cover the pan again with a damp cloth, and let rest for 30 minutes. Then brush a thin layer of plant-based milk and bake for about 20 minutes at 180°C (top/bottom heat).
After baking, brush with a little plant-based milk while still hot and let cool.
Vegan Nut Buns
Ingredients
- 1 vegan yeast dough (recipe below)
For the nut filling:
- 200 g (7 oz) ground hazelnuts
- 100 g (3.5 oz) ground almonds
- 50 g (1.7 oz) chopped nuts of choice
- 75 g (0.33 cup) cane sugar
- 1 tsp ground cinnamon
- 1 tbsp maple syrup
- 200 ml (0.75 cup) almond milk
- salt
Glaze:
- confectioner's sugar
- water
- ground cinnamon
Instructions
- Prepare the yeast dough according to our recipe. While the dough is rising, prepare the nut filling. Add ground hazelnuts, ground almonds, chopped nuts of choice, cane sugar, cinnamon, maple syrup, almond milk, and a pinch of salt and stir to combine.
- Once the yeast dough has risen enough, flour a surface and roll the dough out until it's rectangular. Spread the nut filling all over the dough.
- Preheat the oven to 180°C/355°F. Start with the long side of the dough and roll it together carefully, but tight. Afterward, slice the dough and transfer the nut buns on a parchment-lined baking sheet. The dough is enough for two baking sheets.
- Bake nut buns in the preheated oven for approx. 20 minutes. Remove from the oven and let cool down.
- For the glaze, add confectioner's sugar and ground cinnamon to taste to a bowl, then add as much water as needed to get the texture you like. Some like glaze more sticky, some like it runnier, but better start with only a bit of water and add more. Glaze the nut buns and enjoy!
