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:
For your sweet tooth: Swedish Cinnamon Buns
Ingredients (for approx. 20 buns):
- 250 ml soy (almond/oat…) milk
- seeds of one green cardamom pod
- 150g margarine
- 100g (brown) sugar
- a pinch of salt
- 21 g (1/2 pk) fresh yeast
- 200g white flour
- 200g wholemeal flour
- 1 tsp cinnamon
- 3 tbsp raisins (optional)
- Heat the milk until it’s lukewarm ( 37 °C). Remove the seeds from the cardamom pods, crush them in a grinder and add them to the milk.
- Next, add 75g margarine, 50g sugar and a pinch of salt and let them dissolve. Be careful not to let the milk become to hot, otherwise the dough won’t rise later on.
- Crumble the yeast into a larger bowl and pour the milk over it while stirring carefully. Slowly sift in the white flour, then let it sit for five minutes to activate the yeast. A foamy scum should form on the surface of the mixture.
- Add the remaining flour and knead the dough for 5 minutes if you’re using a kitchen machine or for 10 minutes if you’re doing it by hand.
- Cover the dough with a moist, clean kitchen towel and let it rise at a warm place in your apartment. In the winter, when I can’t seem to find a warm place anywhere, I sometimes turn my oven on 50°C and let it rise there for 30 minutes.
- Meanwhile, make the filling for the buns by gently mixing the remaining sugar (50g), the margarine (75g) and the cinnamon. If you do that in the warm pan you’ve previously used to heat the milk, it’ll be easier to generate a soft, even mixture.
- Divide the yeast dough into three batches and roll each out to a rectangle on a slightly floured surface
- Spread the filling onto the dough and sprinkle it with raisins, then roll it up from one of the long edges and cut it into 2-3 cm sections.
- Arrange these sections in the baking tin, leaving a bit of space in between each bun, and let them rise for another 30 minutes. They will double in size if you do so, so don’t skip this step just because you want to eat cinnamon rolls so much!
- Finally, after all this proofing, bake the rolls in a preheated oven on 200°C for 15 minutes. If the buns brown too quickly, cover your baking dish with aluminum foil.