Vegan, homemade, perfect for a long break!
Ingredients:
Dough:
- Sugar – 1 tablespoon
- Cinnamon – 0.5 teaspoon
- Dried yeast – 2 teaspoons
- Sea salt – 1 pinch
- Maple syrup – 1 tablespoon
- Coconut oil – 1 tablespoon
- Plant-based milk – 230 ml
- Spelt flour – 325 g
Icing:
- Powdered sugar – 120 g
- Cinnamon – 0.25 teaspoon
- Coconut milk – 20 ml
Filling:
- Brown sugar – 1 tablespoon
- Cinnamon – 0.5 teaspoon
- Plum jam – 200 g
- Plums – 200 g
Preparation:
Step 1: Prepare the Starter Gently heat the soy milk in a saucepan. Add coconut oil, yeast, sugar, and maple syrup. Remove from heat, mix, and set aside for 5-10 minutes until the yeast starts to work.
Step 2: Knead the Dough Sift the flour, cinnamon, and salt into a bowl. Add the starter and knead the dough until smooth and elastic.
Transfer the dough to an oiled bowl, cover with a cloth, and set aside in a warm place for about 1 hour, until it doubles in volume.
Step 3: Fill the Dough Knead the risen dough briefly on a floured surface. If it sticks to your hands, add more flour. Shape the dough into a square and roll it out into a 1 cm thick sheet.
Spread plum jam on the surface of the dough and arrange plums cut into smaller pieces on top. Sprinkle with sugar and cinnamon.
Roll the dough tightly into a log (starting from the longer side) and cut it into several equal parts about 3 cm wide. Make 2-3 cuts on the top of each part.
Step 4: Bake the Buns Transfer the buns to a baking sheet lined with parchment paper and bake for about 10 minutes at the lowest temperature. After this time, increase the temperature to 190°C and bake the buns until golden brown, about 20 minutes.
Step 5: Decorate the Buns Mix the liquid part of the coconut milk with the remaining icing ingredients in a bowl. Let the buns cool and drizzle them with cinnamon icing.
