When I found Dana’s post from minimalistbaker.com I was very impressed by her result.
I can say I am in love with this dessert because it is very easy to make and very versatile.
I browsed through my posts and my computer folders I found that I was filling those buns with various things: from plum jam to cheese and pesto.
So why am I making them yet again? Well I had never tried a vegan version. It seemed interesting and I really wanted to see the result.
Here are the ingredients:
- 1 tbsp of instant yeast
- 1 1/2 cup warm unsweetened almond milk
- 1 tsp sugar
- 1/4 tsp salt
- 2 1/2 cups whole grain flour
- 1 1/2 tsp ground cinnamon
- 1/4 cup sugar
- 50 grams of ground almond
- 1/2 cup = 1 extra tbsp Earth balance (vegan butter)
Heat the water but never reaching the boiling point.
In a bowl add the warm water, the sugar and the instant yeast. Let it activate for about 10-15 minutes.
In a large bowl add the flour and salt. Mix together. Make an indentation, add the yeast mixture and half of the melted butter. Start kneading until the dough is coming from your hands and it’s not sticky. You might have to add a bit of extra flour. Knead for about 5 minutes. Transfer the dough to a clean, oily bowl and cover it with a kitchen towel or plastic foil. Let it rise for about 1 hour or until the dough is double the size. On a lightly floured surface, roll the dough into a thin rectangle. Brush with the melted butter left. Mix together the sugar, cinnamon and the ground almond. Top the buttered dough with the sugar cinnamon mixture.
Starting at one end, tightly roll up the dough. Cut the dough into 2 inch pieces. Add the pieces in a square or round greasy pan. Brush the rolls with the extra tbsp of butter for a reach golden color. Cover them with plastic wrap and let them on the top of your preheat oven ( 375 F ) for about 30 more minutes.
Bake the buns for about 30 minutes or until slightly golden.
Let them cool for a few minutes and then enjoy 🙂