Stir together the 2.5 tbsp water, 2.5tbsp oat milk and 15g flour in a small pan until smooth. Cook on medium heat for about 1 minute until the mixture thickens and a paste forms.
Whisk rapidly to ensure no lumps. Set aside to cool.
For the dough, mix the 230g flour, 25g sugar, salt and yeast in a bowl (don’t pour the yeast directly onto the salt as it might inactivate it).
Then add in the cooled tangzhong, 60ml oat milk, Crackd The No Egg Egg and 35g vegan butter, melted.
Knead in a standing mixer for about 5-10 mins until a smooth dough forms and it does not stick to the sides. The dough should feel tacky, but not too sticky, add more flour if needed.
Leave the dough in the bowl and cover with a tea towel. Rest for about 2 hours.
Near the end of the two hours, combine the light brown sugar, cinnamon and 50g vegan butter, softened. Mix until a smooth paste forms.
Roll the dough out into a long, large rectangle. Spread the paste into an even layer across the dough.
Mark the dough in 3 sections along the long edge of the rectangle. Fold the 2 outer sections into the middle to form a 3 layer rectangle. Roll this out a little bit more to remove any bubbles.
Cut the dough into 6 strips along the new long edge.
Take 1 strip of dough and roll it out a little more again to make it longer and flatter (but not too much wider).
Use a knife to slice all the way down the strip. Twist one piece of dough over the other continuously until a long, twisted strand forms.
Coil one end of the strand in on itself and continue to roll a bit like a snail shell. Tuck the end of the strand just under the bun.
Repeat for the rest of the buns. Place on a baking tray lined with baking paper and rest for 40 mins.
Once done bake for 10-12 mins.
Just before taking the buns out of the oven, combine the 30g of sugar with 2 tbsp water. Microwave for about 1 minute and then stir so that all of the sugar dissolves to form a syrup. As the buns come out of the oven, brush with syrup (the more the better!).
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