Vegan Sticky Buns Food

VEGAN STICKY BUNS

Steps:

• In a small saucepan scald milk to 181-212 degrees F
• Add sugar, salt and butter. Stir and let cool to lukewarm.
• Pour warm water in stand mixer bowl and add yeast. Let set 5 minutes or until foamy.
• Add milk mixture, prepared chia eggs, and 2 cups of flour.
• Mix until dough is well combined. Gradually add enough flour until dough is stiff.
• On lightly floured surface, knead dough about 8 minutes.
• Place in greased bowl, turn dough over, then cover with plastic wrap or towel.
• Let rise in warm place until dough is doubled, about 1 hour. While dough is rising, make the topping.
• Spray a 13x9 baking dish with cooking spray.
• In a medium bowl, cream together the dairy free butter and brown sugar until smooth.
• Add the maple syrup and vanilla extract and beat until light and fluffy
• Spread the butter mixture evenly into the baking dish.
• Sprinkle evenly with chopped pecans.
• When dough has risen, roll out into large rectangle on a floured surface.
• Drizzle or brush the dairy free butter over dough.
• In a small bowl, combine brown sugar and cinnamon.
• Sprinkle evenly over melted butter.
• Starting with the long side, begin rolling the dough.
• Cut dough into 12 even pieces Lay the dough on top of the pecans.
• Cover with plastic wrap and allow to rise 60-90 minutes or until doubled in size.
• While the rolls are rising preheat oven to 350 degrees F.
• When the buns have doubles bake for 30-40 minutes or until golden brown.
• Cool in the pan for 5-10 minutes.
• Flip upside down onto a serving platter. Scoop out any remaining topping and spread over buns.
• Allow to cool at least 20 minutes before serving.

THE WORLD'S EASIEST STICKY BUNS

Steps:

• In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees (43C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
• Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add sugar and the salt and stir (you should see some foaming / bubbling if the yeast is fresh and the water temperature is correct).
• Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with avocado oil or other neutral oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
• While dough is rising, prepare sticky glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8x8 baking dish (adjust if altering batch size). Top with pecans and set aside.
• On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with brown sugar (or granulated sugar) and cinnamon.
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom (you should have about 10 rolls as original recipe is written // adjust if altering batch size). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees (176 C).
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert, and then serve immediately.

VEGAN STICKY BUNS

Steps:

• Make the paste:.
• Stir the ¼ cup of flour and 1/3 cup water together in a small pot. Place over a medium heat on the stove and cook until the mixture has thickened into a stiff paste. Remove from the heat and set aside to cool.
• Make the dough:.
• In the bowl of a stand mixer, combine the yeast and lukewarm water. Let it stand for 10 minutes until bubbly. Add the cooled paste you made earlier, the flour, sugar, salt and vegetable oil to the bowl of the stand mixer. With the dough hook attached, knead the dough in the mixer for 6 minutes on a medium speed until smooth and elastic. Pour a little bit of extra oil into the bowl and turn the dough so that the oil coats the dough. Cover with a damp cloth and set aside in a warm place until doubled in volume, about 2 hours.
• Make the topping:.
• Cream the butter and sugar together in a medium bowl. Scoop out 1/3 cup of this mixture and place into a separate bowl - to this 1/3 cup of mixture add the maple syrup and stir until smooth then stir in the walnuts.
• Dot this walnut mixture over a deep 9x13-inch baking pan and place into the oven - turn the oven on to 350 F and leave the pan in there until the mixture has melted. Remove from the oven and spread the mixture over the base of the pan so it's evenly coated.
• To the remaining butter-sugar mixture, add the cinnamon and flour. Stir together until smooth.
• Shape the rolls:.
• Roll the dough out to a 18 x 12-inch rectangle. Spread the cinnamon-butter mixture you made earlier over the surface of the dough. Starting at the short edge, roll the dough up into a log. Cut into 12 equal pieces and place cut side down into the prepared baking tray.
• Cover with a damp cloth and set aside for 30-40 minutes in a warm place until almost doubled in volume. Meanwhile, preheat the oven to 350°F.
• Uncover the rolls, bake for 25-30 minutes until golden on top. Remove from the oven and run a knife around the edges of the buns to loosen then flip out onto a baking tray whilst still hot. Let cool and then serve.