What should the dough consistency be like for these bread bombs?

The recipe specifies a shaggy, very tacky dough after mixing in flour, which is normal for this yeast dough. After the first rise and punching down, it will still be somewhat tacky, requiring a floured surface for handling.

Can I make the blueberry filling without alcohol?

Yes, if you prefer to omit the amaretto or vanilla-infused bourbon, you can substitute it with an equal amount of water, apple juice, or a non-alcoholic vanilla extract for a similar flavor profile.

How do I prevent the filling from leaking out during baking?

After placing a heaping tablespoonful of filling into the center of each dough disc, wrap the dough around the filling and firmly pinch the edges closed over the top. A tight seal is crucial to prevent leakage.

Is it possible to prepare these Breakfast Bread Bombs ahead of time?

You can prepare the dough and filling the day before. After forming and filling the buns, you can refrigerate them overnight for the second rise, then bring them to room temperature for 30 minutes before baking.

What's the best way to store leftover Breakfast Bread Bombs?

Store any leftover baked Breakfast Bread Bombs in an airtight container at room temperature for up to 2-3 days. For longer storage, they can be frozen and then reheated gently in the oven or microwave.

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Breakfast Bread Bombs
[Vegan]

Name: Breakfast Bread Bombs [Vegan]
Cook time: 30 min
Yield: 6
Ingredients: 2 tsp. active dry yeast (1 packet); 1 1/2 c. warm water; 1 tsp. organic sugar; 2 T. coconut oil, melted; 1 tsp. sea salt; 4 to 5 c. all-purpose flour or whole wheat pastry flour; almond milk, to glaze the buns; 1 c. blueberries, fresh or frozen; 1⁄2 c. pure maple syrup; 1/4 c. amaretto or vanilla-infused bourbon; Dash of cinnamon

AM By: Aileen Metcalf

Author Bio

Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her... Read More

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Golden-brown vegan Breakfast Bread Bombs, freshly baked and glazed, arranged on a baking sheet, with a hint of blueberry filling visible.

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Discover more recipes with these ingredients

Blueberry

Breakfast Bread Bombs [Vegan]

Based on a traditional street food of filled buns found in many countries across Asia, I liked the idea of portable rolls. Many people are busy and running out the door; if you heat these rolls up really quickly, you have a delicious on-the-go breakfast.

Ingredients You Need for Breakfast Bread Bombs [Vegan]

2 tsp. active dry yeast (1 packet)
1 1/2 c. warm water
1 tsp. organic sugar
2 T. coconut oil, melted
1 tsp. sea salt
4 to 5 c. all-purpose flour or whole wheat pastry flour
almond milk, to glaze the buns

Blueberry Filling:

1 c. blueberries, fresh or frozen
1⁄2 c. pure maple syrup
1/4 c. amaretto or vanilla-infused bourbon
Dash of cinnamon

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How to Prepare Breakfast Bread Bombs [Vegan]

Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.
Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling.
Grab a small saucepan and set the heat to medium-high. Add the blueberry filling ingredients to the saucepan and cook for about 20 minutes, or until the mixture is slightly reduced.
Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.
Flatten each ball into a disc about 6 inches wide.
Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.
Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.
Preheat oven to moderate 350°. Brush a little almond milk on top of each bun. Bake for 20 minutes, until golden brown.