Hello fellow food adventurers!
After what felt like an eternity battling the infamous lurgy, I'm back in the kitchen, and oh boy, do I have a treat for you! Spring is in the air, and so is the aroma of freshly baked goodness. Today, we’re ditching the usual suspects (sorry, hot cross buns, maybe next time) and diving headfirst into a world of pink, fruity, and utterly irresistible vegan rhubarb and ginger buns!
The lockdown has had us all in a bit of a baking frenzy, hasn’t it? My kitchen, a constant battleground of flour and sugar, needed a dash of spring, and that's when I spotted the most glorious forced rhubarb at my local grocer's. It was so pink, so vibrant, it practically screamed, "Bake me!" And so, I did.
These aren't your average buns. Imagine a fluffy, slightly sweet dough, swirled with a tart rhubarb filling, punctuated by the warmth of stem ginger. They’re not just delicious; they’re a feast for the eyes. Topped with a vibrant pink rhubarb icing, these buns are little works of art, proving that pink can be both fun and fabulous.
Now, let’s talk about pink for a moment. I've never been a pink person. Growing up, being tough was the thing and pink was definitely not on the menu for a tomboy. But, life has a funny way of changing your perspective, hasn't it? I've come to appreciate pink in nature, art, and, yes, even in these beautiful buns. They are unapologetically pink and proud, a stark contrast to the mundane browns of everyday baked goods.
So, are you ready to add a splash of color and flavor to your day? Let’s get baking!
Pink Rhubarb & Ginger Vegan Buns
Ingredients
For the Buns:
- 500g all-purpose flour
- 50g maple syrup (or caster sugar)
- ½ tsp salt
- 7g fast-action dried yeast
- 285ml warm plant milk (soy, almond, oat... your pick!)
- 25g coconut oil (makes them extra yummy, trust me!)
- 2 tsp maple syrup + 2 tsp plant milk for glazing
For the Filling:
- 500g fresh pink rhubarb, divided
- 50g maple syrup
- 4-5 pieces of stem ginger in syrup, chopped finely
For the Glaze (and optional Icing)
- 1-2 tbsp maple syrup
- 70g icing sugar
Instructions
- Let's Make Dough: In a large bowl, mix flour, maple syrup, salt, and yeast. Add warm plant milk, and mix with a wooden spoon, use a little less if you're using liquid sweetener. Knead on a lightly floured surface for about 15 minutes until smooth and elastic adding the coconut oil halfway. Form into a ball, coat in oil, and let it rise in a warm place for about an hour or until doubled. Take a picture so you know it has doubled.
- Rhubarb Prep: Cut 1/3 of your rhubarb into thin slices, and the rest into chunks. Toss the chunks in syrup and bake at 200C/390F for 10 minutes until soft. Blend into a smooth puree and set aside.
- Assemble the Buns: Roll out your dough into a large rectangle (approx 36 cm x 40cm). Spread the rhubarb puree evenly, sprinkle with chopped ginger, and arrange the raw rhubarb slices on their sides. Roll up tightly, cut into 9-12 segments using thread. Arrange the buns in an oiled baking dish.
- Second Rise: Let the buns rise again for another hour, covered. Preheat your oven to 175C/350F.
- Bake & Glaze: Brush the buns with maple syrup + milk and bake for 30-35 minutes until golden brown. While baking mix your icing by combining icing sugar and the rhubarb puree. Once baked, brush them with maple syrup while hot, let cool, then drizzle with rhubarb icing.
Notes:
- If you don’t have fast-action yeast, activate it first as per the packet instructions.
- Don't be shy with that pink rhubarb! It’s the star of the show.
Share the Love!
If you make these beauties, please tag me on Instagram using #healthybakingadventures and @berylbuttercup. I can't wait to see your vibrant creations.
Until next time, happy baking and happy Spring!