Vegan Cream Bun
Indulge in the pillowy delight of these Vegan Cream Buns, a plant-based twist on a classic bakery favorite! Made with fluffy, golden-brown dough enriched with coconut oil and sweetened with cane sugar, these dairy-free buns are irresistibly soft and delicious. Each bun is generously filled with a luscious coconut cream filling, lightly sweetened with powdered sugar and infused with natural vanilla for a touch of elegance. Perfect for dessert, an afternoon snack, or a special treat, these easy-to-make buns are a crowd-pleasing vegan option that's both dairy-free and egg-free. With simple ingredients and straightforward steps, you’ll have homemade Vegan Cream Buns ready to impress in no time. Enjoy them fresh or save them for later—they’re just as delightful!
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Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Cane sugar
- 1 teaspoon Salt
- 150 milliliters Unsweetened almond milk
- 50 grams Coconut oil
- 1 teaspoon Vanilla extract
- 200 milliliters Coconut cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, cane sugar, and salt.
Step 2
In a small saucepan, heat the unsweetened almond milk and coconut oil over low heat until the coconut oil is melted. Ensure the mixture is warm but not hot to the touch.
Step 3
Pour the almond milk mixture and vanilla extract into the dry ingredients. Mix until a dough forms.
Step 4
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Step 5
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 6
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Step 7
Divide the risen dough into 8 equal portions. Shape each portion into a smooth ball and place on the prepared baking tray, allowing space between each bun.
Step 8
Cover the buns with a cloth and let them proof for an additional 20-30 minutes until they have puffed up.
Step 9
Bake the buns in the preheated oven for 15 minutes or until they are golden brown.
Step 10
While the buns are baking, prepare the cream filling by whisking together coconut cream, powdered sugar, and vanilla extract until smooth and slightly thickened. Chill in the fridge until needed.
Step 11
Once the buns have baked, let them cool completely on a wire rack.
Step 12
To fill the buns, slice each bun open but not completely through. Pipe or spoon the vegan cream filling into the center of each bun.
Step 13
Serve the vegan cream buns immediately or store them in an airtight container for up to 2 days.
Nutrition Facts
| Serving size | (776.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2527.3 |
| Total Fat 86.8g | 0% |
| Saturated Fat 72.8g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2532.7mg | 0% |
| Total Carbohydrate 402.2g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 203.4g | |
| Protein 32.1g | 0% |
| Vitamin D 55.7IU | 0% |
| Calcium 314.7mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 614.1mg | 0% |
Source of Calories