Fluffy black carrot buns with chocolate chips
dairy-free, vegan
Ingredients
- 310 g (2 1/2 cups) bread flour or all purpose flour
- 1,5 tsp black carrot powder
- 16 g (2 tbsp) dry coconut milk
- 140 ml (1/2 cup + 1 tbsp) soy milk, luke warm
- 7 g (1 packet /2 tsp) active dry yeast
- 30 g (2 +1/2 tbsp) light brown sugar
- 5 g (1 tsp) salt
- 60 g (4 tbsp) vegan butter, melted
- 80 g mini chocolate chips, cold
Instructions
- Add flour, carrot powder, sugar, dry milk and yeast to the bowl of a stand mixer. Whisk to combine.
- Add milk and butter and mix with a spatula until the dough just comes together. Cover with plastic wrap and let rest for 20 minutes.
- Fit the mixer with the dough hook. Add salt. Start at low speed, then gradually increase. Knead for 10 to 12 minutes, until the dough is very smooth.
- Stop the mixer in the middle and scrape the dough from the sides of the bowl.
- Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet. The dough should be wet and a bit sticky.
- Shape into a ball. Let cool down the dough a little, then add chocolate chips and quickly knead to incorporate.
- Lightly grease a big bowl with oil. Place the dough into the bowl. Cover with plastic wrap. Let rise until the dough doubles in size, about 1 hour.
- Line a 20×20 cm baking pan with parchment paper. Punch the air out of the dough. Transfer it onto a clean surface.
- Divide the dough into 3 even strips, then cut each strip into 3 pieces. You should end up with 9 even pieces (70g each). Shape each piece into a ball by pinching the dough from all sides into the center using your fingers. Then roll the dough in a circular motion with your palm against the table, until it forms a round ball. Place the dough balls into the pan, evenly spaced, in a 3-by-3 array. Cover the baking pan with plastic wrap. Let rise for 35 to 45 minutes, until doubled in size.
- Preheat the oven to 175C 350° F.Right before baking, gently sprinkle the buns with a thin layer of corn starch.
- Bake the buns on the middle rack for 20 to 25 minutes, until the top turns golden brown.
- Let the buns rest in the pan for 5 minutes, then transfer onto a cooling rack. Serve warm or at room temperature.