Turos Batyu
vegan
Servings 0
Ingredients
Yeast Mixture
- 320 ml lukewarm water
- 2 tbsp sugar of your choice cane sugar, coconut palm sugar etc
- 2 1/2 tsp active dry yeast
Dry Ingredients
- 6 c flour
- 5 tbsp sugar of your choice
- A pinch or two salt
Wet Ingredients
- 3 tbsp aquafaba
- 80 g organic coconut oil melted
- Yeast mixture
- 1/4 c almond/soy/rice milk
Filling
- Vegan cream cheese recipe included
- 1/4 c raisin plus 1 tbsp mixed with 2 tbsp vanilla essence microwaved for 20 seconds
- 1 tbsp lemon juice
- 3 tbsp sugar of your choice
- 1-2 tbsp corn starch if your mixture becomes too runny in your opinion
"Egg" Wash (Maple Syrup Mixture)
- 2 tbsp maple syrup
- 2 tsp aquafaba
Cream Cheeze
- 1 1/2 c raw cashew soaked in hot water for a couple of hours (best over night)
- 2 tbsp each apple cider vinegar lemon juice
- 2 tbsp water
Instructions
Yeast
- Bloom yeast in sugary lukewarm water
Batyu
- In a bowl, mix dry ingredients, then add in aquafaba, coconut oil, yeast mixture, and milk
- Knead and let rest for an hour
- Mix everything until combined well
- Once dough doubled, roll flat and slice into 2 dozens cuts
- Fill each slice with a tbsp filling and bring each end to middle, pinch (almost like a fan shape)
- Let buns rest for 20 mins
- Brush with maple syrup mixture
- Bake on preheated 350 F for 25 mins
Cream Cheeze
- Make the cream cheeze a day or two in advance
- Drain cashew and process with the rest of ingredients until smooth, then let stand for a couple of hours.
- Pour mixture into cheesecloth and let it hang a bit.