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 temp
- 3 tablespoons sugar
- 1 tbsp instant dried yeast
- 1 tsp 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 tbsp jam
- 1 tbsp plant-based milk
- Beetroot powder, optional
Preparation
Making the dough
Combine all the ingredients in a large bowl or stand mixer and knead until smooth and stretchy.
Cover bowl with a damp tea towel and set aside in a warm spot for 1 hour or until the dough has doubled in size.
Making the filling
Add ingredients to a small saucepan over low heat.
Simmer until thick and jammy.
Puree with a stick blender.
Assembling the buns
Dust a clean surface with flour and roll the dough into a large rectangular shape.
Spread the berry mixture on two-thirds of the dough and 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 and roll each strip into a bun shape.
Arrange the buns on a lined or greased baking tray, leaving a little space in between, and place a damp tea towel over the buns to set aside and rise.
Baking
Preheat the oven to 180°C when ready to bake.
Bake the buns for 15-20 minutes until they are slightly golden brown and set aside to cool.
Decorating
Add all ingredients to a bowl and mix until smooth.
Drizzle the glaze on the buns and if desired, set aside for the glaze to dry.
