- 100g melted vegan butter
- ½ a deciliter sugar
- 25g yeast
- 4-5 deciliters flour
- 2-3 deciliters oat milk
- ½ a deciliter water
- 3 deciliters powdered sugar
- 1 tsp vanilla
Whisk the melted butter with the sugar, when combined add oat milk and whisk again. Without the mixture being too hot (let cool for 5-10 minutes) start adding the yeast and stir until fully dissolved. Add the flour little by little until you’re able to knead the dough. Place in a bowl under a clean cloth and let it rise for 45 minutes.
Cut out pieces of dough and dust lightly with flour. Roll out the pieces and add the filling (see below). Please on a baking sheet and let them rise for another 30 minutes. Wash the buns in oat milk or oil and bake for 15 minutes on 180 degrees Celsius.
Take them out of the oven when golden brown and let them cool for 5 minutes. Mix powdered sugar, water and vanilla and give the buns a final wash of glaze.
- 1 deciliters almond milk
- 1 deciliter soy cream
- ½ a deciliter syrup
- 3 tbsp vanilla extract
- 4 tbsps starch (tapioca, arrowroot or corn)
Mix the alomd milk and soy cream together in a saucepan and bring to a slight boil on medium heat. Add the vanilla and starch and whisk for 5-10 minutes or until the custard stiffens. Let it cool at room temperature. Fold your dough around a tablespoon of custard and place on a baking sheet. Use a bit of water on the side of the dough to keep it in place
If it seems like too much to make the homemade custard the Dr. Oetker cake custard powder is vegan. Simply mix it with plant milk rather.