Vegan Dutch Crunch Buns
Ingredients
Bread dough
- 375g (12.75 oz /3 cups) all purpose flour
- 60g (2 oz) whole grain spelt flour
- 9g (0.3 oz) dry yeast (7g instant yeast/ 21 g fresh yeast)
- 120 ml water (4oz, 1/2 cup) warm (40°C)
- 240ml (1 cup (8 oz) plant milk warm (40°C/104F) (I used soy)
- 15g (1 tbsp, 0.5 oz) plant butter softened
- 15g (1 tbsp) light brown sugar
- 9g (1.5 tsp) salt
Topping
- 4.5 g active dry yeast or 3g instant
- 65 g lukewarm water
- 70 g white rice flour
- 10 g brown sugar
- 9 g neutral oil
- 9 g toasted sesame oil
- 2.5 g salt
Preparation
Add the flours, sugar and yeast to the bowl of a stand mixer and stir to combine.
Add warm milk and water and start kneading with the hook attachment until the dough starts pulling away from the bowl for about 12 minutes.
Add salt and softened butter and knead until the dough is soft and elastic for about 15 minutes.
Shape into a ball, place into a bowl, cover and let rise in a warm place until doubled in size for about 1 hour.
After the first rise, deflate dough and divide into 8 equal pieces then shape each piece into a ball and cover and let rest for 15 minutes.
Preheat oven to 200C/400F.
Make the topping by combining all the ingredients into a small bowl where the mixture should be thick but spreadable.
Roll the buns into the final shape and place over a lined baking sheet then spread about 1 tablespoon of the mixture on top of each bun.
Pour some hot boiling water into an oven-proof pan and place into the oven.
Bake in the middle rack of the oven for 20 minutes.
Transfer to a cooling rack to cool completely.
