1.5K Views 3 years ago

Blueberry Buns
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Blueberry Buns [Vegan]

103

Dairy Free

Vegan

What better way to warm up than with a blueberry bun fresh from the oven? Fluffy, sugar coated dough layered with cinnamon sugar and a deliciously gooey blueberry jam. So comforting and enticing, it’s almost impossible to stop at one. Dreamy with a cup of coffee.

Ingredients You Need for Blueberry Buns [Vegan]

For the Dough

4 cups bread flour
7g dried yeast
1/2 cup granulated sugar
1 tablespoon cinnamon
2 tablespoons vegan butter
1 cup plant mylk
2 tablespoons flaxseed mixed with 5 tbsp water

For the Filling:

3 tablespoons vegan butter, melted
1/4 cup light brown sugar
1 tablespoon cinnamon

For the Jam:

1.5 cups blueberries
1/2 cup granulated sugar
2 tablespoons cornstarch mixed with 4 tbsp water

For the Topping:

1 tablespoon sugar
4 tablespoons plant mylk

Order with Instacart Download Our App

How to Prepare Blueberry Buns [Vegan]

In a small saucepan, gently heat plant mylk to a gentle simmer. Stir through the butter until melted and remove from the heat. Set aside to cool. Mix flaxseed with water to form a gel. In a large bowl combine bread flour, yeast, sugar and cinnamon. Pour in the milk and butter mixture and flax gel. Stir to combine, then knead for 5-10 mins, until the dough is no longer sticky. Cover and set aside to rise for an hour, until doubled in size.
Prepare jam by adding blueberries and sugar to a small pan over a medium heat. Cook for 10 mins, until thick and bubbling. Add in cornstarch paste and stir until jammy.
Preheat oven to 180•c and grease a muffin tin. Roll out dough to a large rectangle, about 1.5 ft wide. Brush with melted butter then sprinkle with brown sugar and cinnamon. Now spread over jam.
Fold one of the short edges of the rectangle two thirds over and then fold the remaining third over to seal so you have three layers of dough. Roll out again slightly and cut 12 1 inch strips along the length of the dough. Make two scores most of the way down each strip, leaving the top of the strip connected and then plait the dough. Roll up and over to form a knot. Place into a muffin tin, brush with mylk and sprinkle over sugar. Bake for 15 mins until golden.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Comments are closed.

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!