YEAST BUNS WITH TOFU, STRAWBERRIES AND COCONUT CRUMBLE

Another vegan dessert for the weekend. It’s vegan baking time. Something for the fans of yeast buns filled with cottage cheese, fruit and crumble. But remember that even though they’re delicious, some workout is obligatory:)

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

strawberries cut into slices

Tofu filling:

90g tofu

2 tbsp orange juice

freshly grated orange rind out of 1/2 orange

8g vanilla sugar

1 tbsp vanilla milk

1/2 tbsp sugar

vanilla extract

Crumble topping:

50g wheat flour

2 tbsp coconut 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.

Prepare tofu filling:

Blend all tofu filling ingredients until you get a smooth mixture.

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 1 tbsp of tofu filling into the center of each bun,