Vegan sweet buns are my take on the freshly-baked buns that I grew up eating. I blame it on the cold weather. It brings the craving for something comforting, and nothing offers more solace than walking the path of nostalgia.
Bursting with tutti-frutti, the sweet buns are memories wrapped in flour and sugar – memories of waiting for the ring of the delivery guy’s bicycle filled with yeasty goodness.
The only concession I made was to make sweet buns a little bit smaller than old-bakery size.
What is Tutti Frutti?
Tutti Frutti or tutti i frutti is a confectionery made with the flavors of different fruits. It literally translates into ‘all fruits.’
Generally, in India, tutti-frutti is raw papaya mixed with artificial flavoring. But what I used was candied fruits. I bought a big bag of them for my eggless tutti frutti cake, and I still had some of it left.
An assortment of flavorsome oranges, raisins, kiwi, papaya, cherries, pineapple, and more, they are healthier alternatives to regular tutti-frutti as they are free of additives.
How to make vegan sweet buns?
The recipe is eggless. The recipe is vegan, and the recipe is comically basic.
- The first step is to heat almond milk, coconut oil, and raw sugar on medium flame. The aim is just to dissolve the sugar. So right before it comes to a boil, take it off the heat.
- Let the mixture cool for a bit and when it’s lukewarm, add in the yeast.
- Once the mixture is bubbly, whisk in your flour and cinnamon powder till everything is well combined.
Cover the dough and let it rest in a warm area till it rises. It’s getting freezing cold here, so my proofing took time. If the weather is still balmy where you’re at, it will likely not take as long.
- To the risen dough, add baking powder, baking soda, salt, a bit more flour, and tutti-frutti.
- Turn the dough on a well-floured surface and knead in all the ingredients.
If you’re making the sweet bun dough ahead of time, wrap it well and store it in an air-tight container in the refrigerator.
Baking the sweet buns
You can also use the dough immediately as I did.
- Divide it into equal-sized portions and then roll each one into a smooth ball.
- Cover them and let them proof one more time. For me, that was about 30 to 45 minutes because of the cold.
- Once the dough balls have risen and look puffy, brush them cream.
- Sprinkle some raw sugar on top, and then let the oven do its magic.
In 15 to 18 minutes, you’ll have soft, sweet buns with a little bit of chewiness from the candied fruits in every mouthful.
The best part? They’re light as air, perfect to munch on one (or two) as you sit snug in a corner with your favorite book.
Variations of the sweet bun recipe
As a lactose intolerant person, my hand always lands on non-dairy options like almond milk. I’ve learned that these substitutes don’t make these sweet buns any less perfect.
But you are free to use cow’s milk for non-vegan sweet buns.
Right before you pop the dough in the oven, you can brush the dough portions with either coconut cream or almond milk.
Can we change the oil in sweet buns?
Yes, any neutral tasting oil instead of coconut oil will work here.
What kind of sugar to use for sweet buns?
I’m absolutely happy with raw sugar in all my bakes. If you don’t have access to it, regular, white sugar is just fine too.
Can I bake the sweet buns in a loaf?
For sure. The recipe is excellent if you want to experiment with shapes and bake them as a bread loaf!
What other toppings can you add to sweet buns?
The tutti-frutti gives the sweet buns enough texture and flavor profile. But if you like a bit of crunch to your buns, I suggest adding some nuts to the dough.
Serving the sweet buns
Serve them warm and as-is. Serve them with milk, tea, or coffee. Serve them with a pat of butter. Or enjoy them as a to-go snack.
Sweet buns are a fun treat no matter when you have them or how you have them. Low on fat and sugar, they are one of the healthier bakes of the season. Not indulgent but evoking a nostalgia that is just as satisfying.
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Vegan Sweet Buns
Ingredients
- 1 cup Almond milk You can use any milk you prefer
- 1/4 cup Raw sugar You can use regular white sugar
- 1/4 cup Coconut oil You can use any neutral tasting oil
- 1.5 tsp Dried active yeast
- 2 cups Wholewheat flour
- 2 tsp Cinnamon powder
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup Wholewheat flour
- 1/2 cup Tutti frutti
Topping ( optional)
- 1-2 tbsp Coconut cream You can use regular cream or milk of your choice.
- 1-2 tbsp Raw sugar
Instructions
- Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
- When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 cups of flour and cinnamon powder. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
- Knead in the tutti frutti until its well incorporated in the dough.
- The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.
- Preheat your oven to 200 C. Line a baking tray with Silpat or parchment paper.
- Divide the dough into 12 equal-sized pieces.
- Roll them into smooth balls. Place on the prepared tray.
- Cover the tray and let the rolls rise for another 15-20 minutes or until puffy.
- Brush with coconut cream and sprinkle some raw sugar on top.
- Bake for 15-18 minutes until the tops are light golden brown.
- Transfer the buns on a cooling rack and cool for 10-15 minutes.
- Enjoy warm, slathered with butter!
