Good morning everyone! Yesterday I baked some lovely vegan cinnamon buns adapted from a swedish recipe. It is just ridiculously easy to veganize yeast dough recipes! I replaced the butter and milk with margarine and soy milk and used a mix of wholemeal and regular flour to make them a tad more nourishing. All you need is an hour and a half and a bit of patience.
Yeast is a type of fungi that ferments the sugar in the dough into carbon dioxide. That’s why you activate the yeast in the beginning and let it prove multiple times: the gas forms bubbles and hence the dough expands. Once in the oven, the temperatures are too high for the fungus and the yeast dies. The air pockets remain, though, giving the dough a soft texture.
Kanelbullar are widely popular in Sweden and serve as perfect comfort food in autumn (or all round the year when you’re feeling down). In fact, I just had one for breakfast. You can easily produce large quantities, store them in a tin or a cookie jar and treat your friends to them. Enough said, here’s the recipe: