Dairy-Free Cream Bun
Indulge in the soft, pillowy delight of Dairy-Free Cream Buns, a delicious twist on a classic dessert that’s perfect for anyone avoiding dairy. These buns boast a light, airy texture achieved through careful kneading and two rises, creating bakery-quality results right in your own kitchen. Filled with luscious whipped coconut cream sweetened with powdered sugar and kissed with vanilla, this recipe delivers a rich, creamy filling entirely free from traditional dairy. Perfect for afternoon tea, a decadent brunch, or a sweet treat any time of day, these buns are made with pantry staples like almond milk and coconut oil, making them both accessible and easy to prepare. Vegan-friendly and irresistibly indulgent, this recipe is perfect for sharing — or keeping all to yourself!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Sugar
- 2.25 teaspoons Instant yeast
- 0.5 teaspoon Salt
- 1 cup Almond milk
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 cup Canned coconut cream
- 0.5 cup Powdered sugar
- 0.5 teaspoon Vanilla extract
Instructions
In a large bowl, combine 2 cups of all-purpose flour, sugar, instant yeast, and salt. Mix well.
In a small saucepan, warm almond milk and coconut oil over low heat until the coconut oil is melted. Do not bring to a boil. Remove from heat and stir in vanilla extract.
Gradually add the warm almond milk mixture to the dry ingredients. Stir until the mixture comes together into a shaggy dough.
Add the remaining 1 cup of flour, a little at a time, kneading the dough either by hand or using a stand mixer fitted with a dough hook until it becomes smooth and elastic, about 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a bun and place on the prepared baking sheet.
Cover the buns with a cloth and let them rise again in a warm place for approximately 30 minutes.
Bake the buns in the preheated oven for 15-20 minutes, or until lightly golden brown.
While the buns are cooling, prepare the coconut cream. In a mixing bowl, combine canned coconut cream, powdered sugar, and vanilla extract. Whip until fluffy and smooth.
Once the buns have cooled completely, slice each bun in half horizontally and fill with a generous dollop of whipped coconut cream.
Serve immediately or store the buns in the refrigerator if not serving right away. Enjoy your dairy-free cream buns!
Nutrition Facts
Calories |
3524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 566.9 g | 206% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 282.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 476 mg | 37% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
