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.

Blueberry Buns [Vegan]

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Serves

12

Cooking Time

103

Ingredients

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
 

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.


    About The Author

    Harriet Porterfield

    See My Recipes

    Hi, I’m Bo. I’m a plant-loving, herbal tea hoarding foodie from the UK with a passion for vegan food. I’m a self-taught cook and have been vegan for over 12 years now. I’ve always loved cooking and baking and have a weakness for dessert. I hope to inspire you to try more plant-based recipes. I aim to create easy-to-prepare, beautiful, vibrant vegan food that tastes delicious. I am passionate about my food appealing to everybody, not just vegans. All eaters are welcome here.

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