Vegan Salted Chocolate Sticky Buns
Ingredients
- For the Dough
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 4 tsp dry active yeast
- 1 tsp salt
- 1 1/2 cups non-dairy milk
- 1/2 cup refined coconut oil
- 1 tbsp vanilla extract
- For the Filling
- 1/3 cup vegan butter (not tub style), or refined coconut oil
- 1 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 bars (160 g) Alter Eco Deep Dark Sea Salt Organic Chocolate
- For the Pecan Caramel Layer
- 2 cups pecans, roughly chopped
- 1/4 cup vegan butter (not tub style)
- 3/4 cup brown sugar, packed
- 3 tbsp coconut cream
- 2 tsp vanilla extract
Preparation
For the Dough: In a small saucepan over low heat, bring the milk and coconut oil to 110-115°F (if it gets too hot, let the temperature come down or it will kill the yeast.) Stir in the vanilla
In a large bowl with a wooden spoon or in the bowl of a stand-mixer with a dough hook attachment, mix the flour, sugar, yeast and salt together. Slowly stream in the warm milk and oil mixture. If using a stand mixer, run it on a medium-low setting for about 10 minutes. If doing it by hand, remove the dough from the bowl and on a lightly oiled surface with oiled hands, knead it for about 10 minutes. The dough will be soft and a bit sticky
Wash out the bowl and oil it. Form the dough into a ball, place it in the bowl and turn it over so both sides are oiled. Lightly cover and let it rise in a warm place for 1 1/2 hours or until about doubled in size