Vegan Hazelnut Buns
Soft, golden, and bursting with nutty flavor, these Vegan Hazelnut Buns are the ultimate treat for any occasion! Crafted with a fluffy, dairy-free dough enriched by almond milk and coconut oil, these buns gain their delightful richness from ground and chopped hazelnuts folded right into the mix. A touch of vanilla and a flaxseed "egg" bring extra depth to this entirely plant-based recipe, while the simple yet elegant preparation ensures success for home bakers of all skill levels. Perfect for breakfast, a cozy afternoon snack, or as part of a festive spread, these buns balance wholesome ingredients with indulgent flavors. Ready in just under two hours, this recipe creates 12 irresistible buns that will have everyone reaching for seconds. Keywords: vegan hazelnut buns, plant-based breakfast bread, dairy-free baked goods, vegan nutty snack.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.25 cup Sugar
- 1 teaspoon Salt
- 1.25 cups Unsweetened almond milk
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 tablespoon Ground flaxseeds
- 2.5 tablespoons Water
- 0.5 cup Ground hazelnuts
- 0.5 cup Chopped hazelnuts
Instructions
In a small bowl, combine the ground flaxseeds with water. Stir and let sit for about 5 minutes to form a flax egg.
In a saucepan over medium heat, warm the almond milk and coconut oil until the oil is melted. Be careful not to let it boil. Let it cool until lukewarm.
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Stir well to mix the dry ingredients.
Pour the lukewarm almond milk and oil mixture into the dry ingredients. Add the flax egg and vanilla extract. Mix with a wooden spoon or a dough hook until well combined and a soft dough forms.
Add the ground and chopped hazelnuts to the dough and knead the dough, either by hand on a lightly floured surface or with a stand mixer for about 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 12 equal pieces.
Shape each piece into a bun by bringing the edges to the center and pinching them together. Place the buns on a baking tray lined with parchment paper, seam-side down.
Cover the buns with the kitchen towel and let them rise again for about 30 minutes until puffy.
Preheat your oven to 375°F (190°C).
Once the buns have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on the outside.
Remove from the oven and allow to cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 56.6 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 769 mg | 59% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1303 mg | 28% | |
*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.
