Vegan Cooking #5

September 26, 2017

About two weeks ago or so I shared a few clips on my insta story doing cinnamon buns and since I got a lot of comments I’m sharing the recipe today. Like always this is not a recipe per se but more a guideline on how to make cinnamon buns as easily as possible. No complications, only sweet, yummy and soft buns with cinnamon, the perfect autumn and winter spice.
 For the dough you will need:

- yeast (I’d say I use about one to one and a half tsp),
- water or mylk to activate the yeast (you don't need a lot),
- 1 tbsp of sugar,
- 1 tsp of flour,

+ 1-2 tsp of coconut oil and
- 3 cups of flour, 1/4 tsp of salt and 1 cup of mylk.

Filling:

- 2 tbsp of coconut oil,
- 1/3 cup of sugar (I used brown and coconut sugar) and
- cinnamon. 

First you need to activate your yeast. Add the yeast to a cup and mix in some warm water or mylk, 1 tbsp of sugar and a tsp of flour. Let it sit for 10 minutes. In a bigger bowl add 3 cups of flour, 1 cup of  warm mylk and coconut oil + the activated yeast. You may need to add a bit more flour or liquid, it depends. Mix together with a spoon first and then knead the dough with your hands. After you have a nicely rounded dough, cover it with a cloth and leave it in a warm place for at least an hour, longer if you have time.

Transfer the dough onto surface and roll it out in a somewhat rectangle shape. Brush on the melted coconut oil, then sugar and top it all with cinnamon. I think I use about half to one tbsp. Roll up tightly and then cut into slices. You can now place the buns or rolls onto a baking tray, either place them separately or together, and spread whatever coconut oil that's left on top. I used a cake tin and placed them all together because they are much softer if you bake them like that. Cover with a cloth and let them sit for another 15-30 minutes.

Bake for 17-20 minutes on 180°C. Check if they're baked with a toothpick. 

Bon appétit!

Jana xx
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