Vegan coconut and pear sweet buns

Baking sweet
Total: 1 hr 50 min. | Active: 25 min.
vegan, lactose-free

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.

Nadja - LouMalou

Ingredients

for 12 pieces

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

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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