Another rainy day here. Maybe we are having early Autumn? Hahahah How is the weather where you are at?
I have sweet buns recipe to share today, requested by my husband (I have been baking the same buns for 3 times in a week now haha boys and the father like them very much), filled with the strawberries we picked. The reason is due to the company where he is working at the moment, is closing. There are only 2 days left and that is it. About 190s families will be without a job, which is sad. So anyways, since it’s last days, he wants to bring something to work to have together with his colleagues for the last time, before everyone go their separate ways. My husband likes doing this kind of thing. A colleague’s birthday, a colleague’s leaving and whatnot, he would request me to prepare something to bring. But now, the whole company is leaving. It’s just…..super sad.
Anyways….enough of the sad news, let me just share the recipe!
Filling
- 760 g strawberry
- 1 c sugar
- 1/2 tbsp lemon
- a generous pinch of nutmeg and cinnamon powder
- 2 tbsp corn starch
- 3 tbps water
Wash strawberries, remove stems, place into a pot and mash with potato masher
Add in sugar, juice, cinnamon and nutmeg powder
Bring to boil to reduce (about 8-10 mins)
Dissolve cornstarch in water
Pour cornstarch to thicken strawberry, boil for another 3-5 mins
Take off from heat, let cool to room temperature before storing
Buns
- 250 ml nut milk (or any milk of your choice, but not coconut, due to the flavor)
- 1 tbsp active dry yeast
- 3 1/3 c AP flour
- 1/3 c icing sugar
- a generous pinch of salt
- 120 g fat of your choice (vegan margarine, dairy free butter, coconut oil, regular butter, and/or yellow vegetable shortening (this has the flavor of regular butter, I love using this altho this is not the healthiest, but dairy free butter is rare to find where I live and when there is, it’s hell expensive) – most of the times I would use vegan margarine and/or coconut oil, would work as well, but to achieve that butter smell and flavor, go with yellow shortening), melt
- 2-3 tbsp of aquafaba (equals to 1 egg, shoutout to @claudiaz, should you want to use more recipes of mine, here is I list the non vegan ingredients hahah hope it would help :)) – you can use chickpeas or white kidney beans. Any other aquafaba will work as well, but also will affect color. Black beans and/or red kidney will give a not so white bun 🙂
Heat milk to lukewarm and sprinkle with yeast, let stand for 5 mins to bloom
Mix flour, icing sugar, salt in a large bowl. Make a well in center
Melt vegan margarine, let stand a bit so it won’t be too hot, then stir in aquafaba
Pour yeast into flour, stir with wooden spoon a little, then pour in margarine, knead
Cover dough and let rise for an H
Punch down dough and roll flat
Slice into rectangles as shown on picture (OR you can divide dough into small portions, without rolling it flat)
Place some filling, and shape dough into buns
Let rise for 20-30 mins, brush top with cashew milk and bake on preheated 350 F convection oven for 25 mins
Levaros Bukta
Ingredients
Jam
- 760 g strawberry
- 1 c sugar
- 1/2 tbsp lemon
- a generous pinch of nutmeg and cinnamon powder
- 2 tbsp corn starch
- 3 tbps water
Buns
- 250 ml nut milk or any milk of your choice, but not coconut, due to the flavor
- 1 tbsp active dry yeast
- 3 1/3 c AP flour
- 1/3 c icing sugar
- a generous pinch of salt
- 120 g fat of your choice vegan margarine, dairy free butter, coconut oil, regular butter, and/or yellow vegetable shortening (this has the flavor of regular butter, I love using this altho this is not the healthiest, but dairy free butter is rare to find where I live and when there is, it’s hell expensive – most of the times I would use vegan margarine and/or coconut oil, would work as well, but to achieve that butter smell and flavor, go with yellow shortening), melt
- 2-3 tbsp of aquafaba equals to 1 egg – you can use chickpeas or white kidney beans. Any other aquafaba will work as well, but also will affect color. Black beans and/or red kidney will give a not so white bun 🙂
Instructions
Jam
- Wash strawberries, remove stems, place into a pot and mash with potato masher
- Add in sugar, juice, cinnamon and nutmeg powder
- Bring to boil to reduce (about 8-10 mins)
- Dissolve cornstarch in water
- Pour cornstarch to thicken strawberry, boil for another 3-5 mins
- Take off from heat, let cool to room temperature before storing
Buns
- Heat milk to lukewarm and sprinkle with yeast, let stand for 5 mins to bloom
- Mix flour, icing sugar, salt in a large bowl. Make a well in center
- Melt vegan margarine, let stand a bit so it won’t be too hot, then stir in aquafaba
- Pour yeast into flour, stir with wooden spoon a little, then pour in margarine, knead
- Cover dough and let rise for an H
- Punch down dough and roll flat
- Slice into rectangles as shown on picture (OR you can divide dough into small portions, without rolling it flat)
- Place some filling, and shape dough into buns
- Let rise for 20-30 mins, brush top with cashew milk and bake on preheated 350 F convection oven for 25 mins
