Vegan Berry Swirl Buns
Ingredients
Buns
- 3 1/4 cups plain flour, plus more for dusting
- 1 cup plant-based milk, warm
- 1/2 cup vegan butter, room temperature
- 3 tablespoons sugar
- 1 tablespoon instant dried yeast
- 1 teaspoon ground cinnamon
- Pinch of salt
Filling
- 1/2 cup berry or blackcurrant jam
- 1 cup fresh or frozen berries
Berry glaze
- 1 cup icing sugar
- 1 tablespoon jam
- 1 tablespoon plant-based milk
- Beetroot powder, optional
Preparation
Making the dough
Combine all the ingredients for the buns in a large bowl or stand mixer and knead until smooth and stretchy.
Cover the bowl with a damp tea towel and set aside in a warm spot for 1 hour or until the dough has doubled in size.
Preparing the filling
Add the filling ingredients to a small saucepan over low heat.
Simmer until thick and jammy, then puree with a stick blender.
Assembling the buns
Dust a clean surface with flour.
Roll the dough into a large rectangular shape.
Spread the berry mixture on two-thirds of the dough.
Fold the outer two-thirds of the dough over.
Flatten the dough into a large rectangle again.
Use a sharp knife or pizza cutter to cut around 8 long strips.
Roll each strip into a bun shape.
Arrange the buns on a lined or greased baking tray, leaving a little space in between.
Place a damp tea towel over the buns and set aside to rise.
Baking
Preheat the oven to 180°C.
Bake the buns for 15-20 minutes or until slightly golden brown.
Set aside to cool.
Decorating
Add all glaze ingredients to a bowl and mix until smooth.
Drizzle the glaze on the cooled buns.
If desired, set aside for the glaze to dry.
