To get extra soft buns, I like to prepare it with tangzhong and add it to the vegan brioche dough. I added a little bit of cardamom and mandarin spice to improve the flavors of dough.
To the filling I added chocolate sauce to make the buns a bit sticky inside. For the final note I added some chopped pistachios.
Like in all cinnamon buns, there's a lot of cinnamon in this recipe too, but I added less sugar than there usually is in cinnamon bun recipes. I added white sugar as I didn't have brown sugar, which would be better for this recipe.
This recipe is my contribution to this week´s Qurator's: Hive Top Chef! | Comfort Food,
Ingredients for tangzhong:
- 20 g of all-purpose flour
- 95 ml of oat milk
Ingredients for the dough:
- 150 ml of oat milk
- 1,5 teaspoon of dry yeast
- 2 tablespoons of sugar
- 270 g of all-purpose flour
- 1 tablespoon of mandarin spice
- 1 teaspoon of cardamom
- 0.5 teaspoon of salt
- 35 g of vegan butter
- 1 teaspoon of vanilla extract
Ingredients for the filling:
- 50 g of dark vegan chocolate
- 40 g of vegan butter
- 30 ml of water
- 70 g of sugar
- 2 tablespoons of cinnamon
- 3 tablespoons of chopped pistachios
- 1 tablespoon of melted butter
Preparation:
- Mix 95 ml of oat milk and 20 g of all-purpose flour, in a saucepan. Simmer for 2-3 minutes, while whisking it all the time.
- Add vegan butter and melt it in. Add 150 ml of cold oat milk. It should cool down to lukewarm temperature, so that it's safe to add yeast in.
Let the yeast be activated, for about 10 minutes in a warm place. - Pour the activated yeast with tangzhong and butter in a bowl. Slowly start adding flour with salt, cardamom and mandarin spice, while whisking the mixture.
- When the mixture gets too thick to whisk, add more flour and start kneading with your hand or a food processor. The dough should stay sticky, but elastic and soft to touch.
- Cover it with a cloth of a wrap and let it rise in a warm place for about an hour or until it doubles in size.
- Make a chocolate sauce, melting down chocolate and butter in a double boiler.
Add hot water and simmer for 5 minutes at low temperature, while stirring.
- Roughly chop pistachios.
- In a small bowl, mix together 70 g of sugar, 2 tablespoons of cinnamon and chopped pistachios.
- When the dough is risen, place it on a dusted surface and roll it in a rectangle shape. Don't beat it down or press it with a rolling pin, roll it very gently and not too thin (about 2 cm).
- Cover the dough with chocolate. Dust it with cinnamon-sugar and pistachios.
- Assemble the dough, rolling it lengthwise into a rulade-like shape. Cut away the edges and cut it into pieces.
Place them in a greased baking tray and cover with a kitchen cloth. Let them rise until doubled in size.
- Brush them with a tablespoon of melted butter and put it in a preheated oven at 190C for 25-30 minutes.
