For the dough:
- 1 cup lukewarm plant based milk
- 1 1/2–2 cups plain flour
- 3/4 cup spelt flour or whole wheat
- 1/3 cup maple syrup or agave
- 1 heaped tsp fast yeast (7-8g)
- ¼ tsp salt
- 1 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg
- 1/4 tsp ginger powder
- 1 tsp orange zest (optional)
- 1/4 cup melted coconut oil
Easter bun sugar filling:
- 100g soft vegan butter (around 4 heaped tbsp) or semi melted coconut oil
- 1/3 cup coconut sugar
- 1 heaped tbsp hazelnut butter
- 1 tsp cinnamon
For the espresso glaze:
- 100g coconut sugar or castor sugar
- 2 tbsp plant based milk or coconut cream
- 1 tsp espresso powder diluted with a little bit of boiling water
- 1 tbsp soft vegan butter or coconut cream
- 1 tsp vanilla extract (optional)
- Start by mixing the lukewarm milk with the yeast and set aside to foam.
- Sift together the flour, spices, and salt.
- Once the milk is bubbly, mix with the maple syrup and pour it into the flours.
- Mix well, add more flour as the dough will be sticky, leave to rise for at least 30-40 minutes or make the night before and place in the fridge covered with plastic wrap and remove an hour to rise before making the buns.
- Once risen, mix together the filling ingredients.
- Roll the dough on a floured surface into a long rectangular shape, smear on the filling and roll up into a long sausage.
- Slice about 5-6 centimeter rolls and place neatly next to each other in a parchment paper-lined baking pan of your preference or in a bread tin.
- Let them rise for another 15-20 minutes and preheat the oven to 180C/360F.
- Bake the buns for 35-40 minutes until golden brown and remove to cool (not completely) before drizzling on the espresso glaze.
- Serve and enjoy!
Find more of Mariza’s recipes on @lifeinthesouth.co.