for 10 pieces

Dough

400 g	white flour
1 ½ tsp	salt
2 tsp	sugar
1 parcel	dry yeast (approx. 7 g
2 ¾ dl	oat drink
3 tbsp	sunflower oil

Filling

100 g	vegan dark chocolate, finely chopped
90 g	peanut butter
60 g	salted peanuts, finely chopped
1	vanilla pod, cut lenghtwise, seeds scratched out

To shape the buns

2 tbsp

decorating sugar

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the oat milk and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir in the peanut butter, nuts and vanilla seeds, leave to cool.

To shape the buns

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 30 x 40 cm). Spread the filling over half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into strips approx. 2 cm wide. Twist the strips, tie into knots, place on a baking tray lined with baking paper, sprinkle with sugar crystals.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave the buns to cool on a rack.

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