Vegan 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.
Prep Time2 hourshrs
Cook Time18 minutesmins
Course: Snack
Keyword: sweet rolls, tutti frutti buns, tutti frutti bread
Servings: 12small buns
Calories:
Author: Natasha Minocha
Ingredients
1cupAlmond milkYou can use any milk you prefer
1/4cupRaw sugarYou can use regular white sugar
1/4cupCoconut oilYou can use any neutral tasting oil
1.5tspDried active yeast
2cupsWholewheat flour
2tspCinnamon powder
1/4tspBaking powder
1/4tspBaking soda
1/4tspSalt
1/4cupWholewheat flour
1/2cupTutti frutti
Topping ( optional)
1-2tbspCoconut creamYou can use regular cream or milk of your choice.
1-2tbspRaw 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.