Name: Vegan Lemon Poppy Seed Buns
Total time: 60 min
Yield: 4
Ingredients: 50 g yeast; 2 cups plant-based milk, of choice; 6 cups all purpose flour; 0.5 cups sugar; 2 tsp cardamom, ground; 2 tbsp lemon zest; 0.5 tsp salt; 150 g plant-based butter; 200 g plant-based butter; 1.5 cups sugar; 2 tbsp lemon zest; 0.25 cups cornstarch; 1.5 tbsp cardamom, ground; 2 tbsp poppy seeds; 0.5 cups water; 0.5 cups sugar; 1 cups plant-based milk, of choice

Sun Jan 28 2024

Vegan Lemon Poppy Seed Buns

Turn you kitchen into a bakery with these lemon buns that are fluffy and soft. They are best enjoyed warm, when every bite melts in your mouth.

SERVINGS:

COOKING TIME:>60 MINUTES

Ingredients

Dough

50 g yeast
2 cups plant-based milk, of choice
6 cups all purpose flour
1/2 cups sugar
2 tsp cardamom, ground
2 tbsp lemon zest
1/2 tsp salt
150 g plant-based butter

Filling

200 g plant-based butter
1 1/2 cups sugar
2 tbsp lemon zest
1/4 cups cornstarch
1 1/2 tbsp cardamom, ground
2 tbsp poppy seeds

Sugar syrup

1/2 cups water
1/2 cups sugar

Other

1 cups plant-based milk, of choice

Instructions

Start by mixing all filling ingredients (plant butter, sugar, lemon zest, cornstarch, cardamom and poppy seeds) into a smooth and spreadable batter, make sure there are no lumps left. Set a side.
Make the dough, by crumbling the yeast in a kitchen assistant bowl and add the plant milk on top. Mix until the yeast is completely dissolved.
Add the flour, sugar, cardamom, lemon zest and salt in the following order (make sure never to pour the salt directly onto the yeast). Knead the dough (using a kitchen assistant) for 5 minutes.
With the kitchen assistant running, add in the plant butter, a little at a time, then continue kneading for another 8 minutes. You know the dough is ready when you can gently stretch the dough and get a so-called gluten window. Leave the dough to rest, covered, at room temperature for 10 minutes.
When the dough has rested. Roll out the dough into a large rectangle measuring about 30x60 cm.
Spread the filling over the entire rectangle and then fold it in half (along the long side). Roll it out slightly more so that you get an even rectangle without air bubbles. Cut 1 cm thin strips (along the short side). Form each strip, by tying the dough around itself, repeat until all stripes are formed.
Place the buns on a large baking sheet lined with parchment paper, spread generously, (about 9 buns on each baking sheet), and leave to rise for 1.5-2 hours (depends on your room temperature). You know they are ready if the dough “bounces back”, if you were to gently press it with your finger. The dough should also double in size.
While the dough is rising, make the sugar syrup by combining sugar and water in a small saucepan. Bring to a boil before leaving to simmer. The syrup is done when the sugar is completely dissolved.
Heat the oven to 200 degrees celsius.
Lightly brush each bun with plant milk, before baking the buns in the middle of the oven for about 15 minutes or until golden brown.
Coat the buns with the sugar syrup immediately as they come out of the oven.