Vegan coconut and pear sweet buns

Vegan coconut and pear sweet buns

Total: 1 hr 50 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 266 kcal
, Fat: 8 g
, Carbohydrate: 39 g
, Protein: 6 g

These buns taste wonderful fresh from the oven. They are great with coffee or tea, or as a mid-morning snack for the kids. The filling can be changed depending on the season. Damson, cherry and apricot compote also taste great. If you don't want to make a vegan version, replace the margarine with normal butter and the oat milk with cow's milk. Use spelt flour to make the sweet buns a little more rustic.

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

Yeast dough

400 g half-white flour
100 g coconut flour
1 cube yeast (42 g)
80 g cane sugar
140 ml oat drink
1 tsp vanilla sugar
1 pinch salt
80 g margarine, soft

Filling

5 pears, peeled, cut into medium-sized pieces
1 tsp vanilla paste

To shape & bake the sweet buns

a little icing sugar
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Utensils

One springform pan (approx. 25 cm in diameter), lined with baking paper

How it's done

Yeast dough

Mix the flour and coconut flour in a bowl, create a well in the middle. Crumble the yeast and place in the middle, sprinkle half of the sugar on top and pour over the warm oat milk. Cover with a damp towel and leave to stand for approx. 10 mins.

Place the vanilla sugar, salt, margarine and the rest of the sugar in the bowl, work the mixture into a dough. Knead the dough thoroughly again by hand. Cover the bowl with a damp towel, leave the dough to rise again for approx. 40 mins.

Filling

In a pan, bring the pears to the boil with the vanilla paste and a little water, simmer until the pears are soft, leave to cool.

To shape & bake the sweet buns

Divide the dough into 12 equal portions, knead once more, shape into balls and press as flat as possible. Place 3-4 pieces of pear onto each dough ball, fold over the dough and seal well. Place the dough balls (seam-side down) in the tin, cover and allow to rise for a further 15 mins.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Leave to cool, dust with icing sugar.

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