YEAST BUNS WITH RASPBERRIES AND CRUMBLE

Delicious sweet buns to celebrate the end of summer holidays - yeast buns with raspberries and crumble. Our kids and us fell in love with this dessert. It’s no surprise that they disappear quickly. And after having one or two let’s enjoy the last summer walks, cycling trips, jogging and whatever sport you like!

Ingredients (9 buns):

560g wheat flour

250 ml plant-based milk

12g fresh yeast

1 tbsp sugar

4 tbsp coconut oil (melted)

pinch of salt

100g raspberries

Crumble topping:

60g wheat flour

3 tbsp sugar

½ tbsp vanilla sugar

2 tbsp coconut oil (melted)

Instructions:

Combine yeast with warm milk and sugar. Leave for a few minutes to rise. Sift dry ingredients and add to the leaven. Add some salt and start kneading the dough. After a few minutes, add the coconut oil. Continue kneading to get a smooth, firm dough which is no longer sticky. If necessary, add some flour. Cover the dough and leave for about 2 h to rise.

Prepare the crumble topping: combine all the crumble ingredients.

Divide the dough into 9 even parts. Take small pieces of dough and shape them into balls (the size depends on how big buns we want to make)

Make a wide indent in the center of each bun (with your palm or a glass).

Cover and leave to prove for about 30 minutes. Put some raspberries into the center of each bun