Vegan Cream Bun
Indulge in the fluffy perfection of Vegan Cream Buns, a plant-based twist on the classic treat that's both dairy-free and egg-free! These soft, golden buns are made with simple pantry staples like all-purpose flour, almond milk, and coconut oil, and are filled with a luscious coconut cream filling lightly sweetened with powdered sugar and infused with fragrant vanilla. Perfect for beginners and seasoned bakers alike, this recipe guides you through the process of kneading, proofing, and baking to achieve light and airy buns that pair beautifully with the rich, velvety cream. Ideal for vegan brunches, tea parties, or as a sweet snack, these buns are a must-try for anyone seeking a cruelty-free version of a timeless bakery favorite. Plus, they're ready in just under two hours and can be stored to enjoy later—if they last that long!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Cane sugar
- 1 teaspoon Salt
- 150 milliliters Unsweetened almond milk
- 50 grams Coconut oil
- 1 teaspoon Vanilla extract
- 200 milliliters Coconut cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, cane sugar, and salt.
In a small saucepan, heat the unsweetened almond milk and coconut oil over low heat until the coconut oil is melted. Ensure the mixture is warm but not hot to the touch.
Pour the almond milk mixture and vanilla extract into the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Divide the risen dough into 8 equal portions. Shape each portion into a smooth ball and place on the prepared baking tray, allowing space between each bun.
Cover the buns with a cloth and let them proof for an additional 20-30 minutes until they have puffed up.
Bake the buns in the preheated oven for 15 minutes or until they are golden brown.
While the buns are baking, prepare the cream filling by whisking together coconut cream, powdered sugar, and vanilla extract until smooth and slightly thickened. Chill in the fridge until needed.
Once the buns have baked, let them cool completely on a wire rack.
To fill the buns, slice each bun open but not completely through. Pipe or spoon the vegan cream filling into the center of each bun.
Serve the vegan cream buns immediately or store them in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 402.2 g | 146% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 203.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 614 mg | 13% | |
*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.
