What do we love about plant based food? There is no diet;)And so we decided to make yeast buns with the fruit that is in season - currants combined with gluten! You can’t say no to these buns. Sweet bun and sour fruit - perfect match. Let the weekend begin!
Ingredients (10 buns):
1 cup plant based milk
25 dag fresh yeast
90 g sugar
grated rind of 1 orange
2.5 cups wheat flour
pinch of salt
3 tbsp vegetable oil
2 cups white and red currants (mix)
2-3 tbsp sugar
1 tsp potato flour
Crumble topping:
2 tbsp wheat flour
1 tbsp brown sugar
1 tbsp vegetable oil
16 g vanilla sugar
Instructions:
In a large mixing bowl dissolve the yeast and sugar in warm milk. Leave for a few minutes. Then add sifted flour, salt, grated rind of orange and start kneading the dough. After a few minutes, add the oil. If necessary, add some more wheat flour. Then cover the dough and leave for about 1 hour to rise (or until it doubles its size). Prepare the crumble topping: combine all the ingredients for the topping.
Remove the stems from the currants. Put the currants into a pot and cover with sugar. Cook over low heat until sugar dissolves. Then gently press the currants with a fork/spoon and add potato flour. Mix well and cook for 2 more minutes while tossing. Leave to cool.
Roll dough into a rectangle. If necessary, add some flour. Spread the currant filling over the dough (use the pastry brush or a spoon). Roll up dough tightly. Cut roll into slices, approximately 2-cm wide Lay the rolls on a baking pan covered with baking sheet. Cover and leave to prove for about 15-20 minutes. Preheat the oven to 220 degrees C.
Top the buns with crumble topping.
Bake the rolls for about 20-25 minutes or until they’re golden.
Leave on a wire rack to cool. You can also put some icing on top of the buns before serving. Enjoy!
Etykiety: currants, dessert, english, recipes
