May 26th is the very special day. We’re celebrating the Mother’s Day - our Mom’s day and ours at the same time. This is the day we enjoy the presents and kisses from our kids;) And since there are no better raspberries than the raspberries from our Mom, we’ve decided to post the recipe for sweet yeast buns - raspberry yeast buns with crumble. Delicate, plant based and so good;) We wish all the best to all Mums. Be strong and don’t let anyone get on your nerves;p
Ingredients (about 16 buns):
1 cup soy milk (vanilla or other 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
Stuffing:
homemade raspberry jam
Crumble topping:
1/2 tbsp coconut oil
2 tbsp wheat flour
1 tbsp coconut (brown) sugar
Additionally:
a handful of almond flakes
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. 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.
Roll dough into a rectangle. If necessary, add some flour. Spread the 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 and crushed almond flakes.
Bake the rolls for about 20-25 minutes or until they’re golden.
Etykiety: dessert, english, recipes
