Cinnamon Dreams: Baking Bliss with a Vegan Twist
Hey there, fellow food adventurers! Have you ever had a food experience that just sticks with you? For me, it was the first time I tried a traditional Swedish cinnamon bun – or 'kanelbullar' as they say in Stockholm. It was a love affair at first bite! The soft, pillowy dough, the warm spice of cinnamon and cardamom…pure heaven.
So, naturally, I did what any self-respecting foodie would do: I came home obsessed and determined to recreate those little bundles of joy, but with a healthy vegan twist. And let me tell you, it was quite the adventure!
My Baking Saga: Trials and Triumphs
Initially, the folding looked like origami gone rogue. But fear not! It turns out that with a bit of patience and some visual aids, even I, a self-proclaimed 'rustic' baker, managed to master the swirl.
However, my initial attempts weren't without hiccups. Thinking I was being clever, I tried to speed things up with my new food processor. Big mistake! The dough got hotter than a summer's day in the Sahara, and my poor buns were fermenting before they even hit the baking tray. Live and learn, right?
After some frantic Googling and a few freezer-chilled ingredients, I finally cracked the code. The secret? Cold everything! Cold flour, cold plant milk, cold vegan butter. It makes a world of difference, especially if you're not using a standing mixer.
Ingredient Spotlight: The Magic Behind the Bun
Let’s talk about what makes these buns so special:
- Bread Flour: For that perfect rise and fluffy texture, bread flour is your best friend. It has more gluten which helps with the dough's structure when you have some fats hindering the process.
- Sugar: A touch of sweetness to the dough, but the real sugary action happens in the filling and glaze with a mix of caster and light muscovado sugar for depth.
- Yeast: The little engine that makes our dough rise. I use instant yeast, but if you're using active dry, make sure to activate it first.
- Vegan Butter: The key to that rich, melt-in-your-mouth texture. Cold and flattened for the dough, soft for the filling.
- Cinnamon & Cardamom: The dynamic duo that gives these buns their soul. Freshly ground cardamom is the secret to a truly unforgettable flavor.
- Pearl Sugar: The little crunchy gems on top that make these buns extra special. If you can’t find it use flaked almonds.
Step-by-Step Guide to Baking Bliss
Don't worry, I’ve got your back! Here's a step-by-step guide that will have you swirling like a pro in no time. And trust me, even if it looks like it isn't working, it will all come together.
- Chill Out: If using a food processor, chill your ingredients and equipment.
- Mix it Up: Combine flour, salt, sugar, and yeast, then add the cold plant milk.
- Knead It: Knead until smooth. If by hand, knead until a smooth dough forms. If by food processor or mixer, do the same on low speed.
- Add the Fat: Incorporate the cold butter. By hand, work the butter into a flat disc, close the dough and continue kneading until all butter is incorporated. If by machine, add the flattened butter gradually on low speed.
- Bulk Fermentation: Lightly oil the dough and let it rise until nearly doubled in size.
- Filling Time: Mix soft vegan butter with sugar, cinnamon, and cardamom.
- Roll and Spread: Roll out the dough into a large rectangle, spread the filling evenly and triple fold the dough or just in half if you prefer.
- Shape the Swirl: Cut into strips and twist each one before coiling it into a snail shape.
- Proof: Let the buns proof until puffy and the dough springs back partially when poked.
- Bake and Glaze: Brush with plant milk, sprinkle with pearl sugar, bake until golden, then glaze with sugar syrup, and enjoy!
A Few Tips from a Fellow Baker:
- Don't rush the kneading process - it's the key to a great texture.
- Cold ingredients are your best friends, especially if you are using a machine
- Freshly ground spices make a HUGE difference.
- Don't be afraid to get your hands dirty – baking should be fun!
And there you have it! Delicious, healthy, vegan cinnamon buns that are guaranteed to make your house smell like heaven. So, grab your aprons, fire up the oven, and let's get baking!
Recipe Card
Yields: 6 buns
Prep time: 60 minutes
Cook time: 12 minutes
Ingredients:
- 250 g bread flour
- 2.5 g fine salt
- 25 g caster sugar
- 5 g instant dried yeast
- 160 ml cold plant milk
- 50 g cold vegan butter
For the filling:
- 75 g soft vegan butter
- 75 g caster sugar/light muscovado sugar (50/50 split)
- 10 g cinnamon
- 3 g freshly ground cardamom
For the glaze:
- 30 ml plant milk
- 25 g caster sugar
- 30 ml water
- 25 g pearl sugar (optional)
Instructions
- Follow the steps outlined in the blog post for chilling, mixing, kneading and adding the butter.
- Let the dough rise, make the filling by mixing the ingredients until homogenous
- Roll out the dough into a large rectangle and spread the filling, then triple or half fold.
- Roll out again and cut into strips, shape and then proof again.
- Bake and then glaze with sugar syrup.
Enjoy your freshly baked, delicious and healthy cinnamon buns!
I'm sure that you'll love these as much as I do!
Nutrition (per bun)
Calories: 346 Sugars: 18g Fats: 14g Saturates: 3g Proteins: 6g Carbs: 50g