Vegan cinnamon buns

Vegan cinnamon buns

Total: 2 hr 41 Min. | Active: 40 Min.
vegan
Nutritional value / piece: 509 kcal
, Fat: 22 g
, Carbohydrate: 63 g
, Protein: 14 g

Barely have the first, cooler days of autumn arrived than cinnamon takes centre stage in my kitchen. The aroma of cinnamon in the oven is simply irresistible! These cinnamon & cardamom buns are called Kardemummabullar in Sweden, and are eaten during a Fika, which to a Swede means "meeting up for coffee, cake and a chat". Because the dough is left to rise twice, the baked buns are sweet and golden-brown on the outside and soft and flaky on the inside.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

100 g cane sugar
4 dl almond drink
1 parcel dry yeast
120 g margarine
200 g light spelt flour
350 g white flour
1 tbsp cinnamon
1 pinch sea salt

Filling

100 g margarine, straight from the fridge
150 g coconut palm sugar or cane sugar
30 g coconut oil, room temperature
2 tbsp cinnamon
2 tsp ground cardamom
1 pinch sea salt

Shape, bake & glaze

a little almond drink for brushing
½ dl water, hot
50 g coconut palm sugar
½ tsp vanilla paste
a little decorating sugar
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How it's done

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Pastry dough

Place 1 tsp of cane sugar in a bowl, slightly warm 100 ml of almond drink, pour over the sugar, sprinkle the yeast on top and mix everything together, then leave to stand for approx. 10 mins. Heat the margarine and the rest of the almond drink (300 ml) in a small pan, until the margarine has melted. In a large bowl, mix together the flour, the rest of the sugar, cinnamon and salt, add the yeast and margarine mixture to the dry ingredients, combine everything to form a dough and knead well (if it sticks to the fingers, add a little flour). Place the dough in a bowl dusted with flour, cover and leave to rise for approx. 1 hr.

Filling

Mix the set margarine with the sugar, coconut oil, spices and salt.

Shape, bake & glaze

Cover the work surface with cling film and dust with flour. Roll out the dough on the floured cling film to a rectangular shape (ratio of around 1:2). Cover the bottom half of the dough with the filling, up to the centre, then fold the top half of the dough downwards, covering the filling. Next, working left to right, cut out 12 strips from the now quite narrow, oblong strips of dough. Make incisions into each strip from the bottom, open edge upwards to the "flipped over" edge, without slicing right through. Twist the two "bunches", working from the inside outwards, then loop over and pull back through the middle to form the tip of the bun. Brush the buns with almond drink and leave to rise again for 45 mins.

Bake: for 15-17 mins. in the centre of an oven preheated to 225°C.

To make the glaze, combine the water, sugar and vanilla paste. Brush over the still-warm buns and sprinkle with sugar crystals.

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