Easter Vegan Bunny Buns
Ingredients
Dry
- 600 g (4 cups) strong white bread flour
- 100 g (1/2 cup) light brown sugar or caster sugar
- 1 teaspoon fine sea salt
- 12 g (4 tsp) instant dried yeast
Wet
- 360 ml (1 1/2 cups) soy milk *, warmed to 40°C
- 1 tsp vanilla bean paste
- 60 g (4 tbsp) vegan butter, softened
Fillings and garnishes
- 10-12 chocolate squares for the filling
- Plant milk to brush the buns
- Mini chocolate chips for the eyes
Preparation
In the bowl of a stand mixer, add dry ingredients and whisk to combine.
Add warm milk, vanilla and softened plant butter and start kneading on medium-low.
Knead for 10-15 minutes, until dough is smooth and elastic.
Shape dough into a ball and place into a lightly greased bowl. Let rise in a warm place for 1h-1h30, until doubled in size.
When dough has risen, punch down to deflate and divide into 3 pieces, one big, one medium and one small (1x 500g, 1x300g, 1 x 200g approx). Divide each piece into 10 pieces and shape into balls.
For each bunny, you'll need 1x50g (body)1x30g (head) and 1x20g (ears)dough pieces.
Assemble all the pieces to get 10-12 bunny buns. Place them on a lined baking tray, cover and let rise for 20 min.
While the buns are rising, preheat oven to 180C degrees.
Brush buns with plant milk, press 2 mini chocolate chips for the eyes (or use small pieces of dough to make a tail).
Bake at 180C degrees for 8-9 minutes.
If the buns get too dark, cover with foil.
Enjoy warm!
