Happy Sunday, Guys! Another day with another easy baking to share you and this time it’s Strawberry Buns that I shaped into crescent 😉 I used my go to sweet buns recipe that I often share here on my Steemit 😊 You can fill the buns with whatever sweet filling you prefer, in case you don’t like strawberry 😊
3 1/3 c flour
1/3 c icing sugar
A generous pinch of salt
120 g vegan margarine/vegetable shortening/vegan butter, melt
2 tbsp aquafaba
250 ml lukewarm nut milk
1 tbsp active dry yeast
Bloom yeast in milk
Mix dry ingredients
Add in wet ingredients
Knead
Let rest
Roll flat, shape into croissant with jam as filling
Bake on preheated 350 F 20-25 mins
Strawberry 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
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
Strawberry Buns
Ingredients
Buns
- 3 1/3 c flour
- 1/3 c icing sugar
- A generous pinch of salt
- 120 g vegan margarine/vegetable shortening/vegan butter melt
- 2 tbsp aquafaba
- 250 ml lukewarm nut milk
- 1 tbsp active dry yeast
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
Instructions
- Bloom yeast in milk
- Mix dry ingredients
- Add in wet ingredients
- Knead
- Let rest
- Roll flat, shape into croissant with jam as filling
- Bake on preheated 350 F 20-25 mins
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
