Easter vegan Bunny Buns
dairy and egg-free, vegan
Equipment
- Stand mixer with hook attachment (optional, but recommended)
Ingredients
Dry ingredients
- 600 g (4 cups) strong bread flour
- 100 g (1/2 cup) light brown sugar or caster sugar
- 1 tsp fine sea salt
- 12 g (4 tsp) instant dry yeast
Wet ingredients
- 360 ml (1 1/2 cups) soy milk warmed to 40°C (almond or oat is fine too)
- 1 tsp vanilla bean paste
- 60 g (4 tbsp) vegan butter, softened
Add-ins
- 10-12 chocolate squares for the filling
- plant milk to brush the buns
- mini chocolate chips for the eyes
Instructions
- In the bowl of a stand mixer, add dry ingredients and whisk to combine.
- Add warm milk, vanilla and softened plant butter and start kneading on medium-low. Knead for 10-15 minutes, until dough is smooth and elastic.
- Shape dough into a ball and place into a lightly greased bowl.
- Let rise in a warm place for 1h-1h30, until doubled in size.
- When dough has risen, punch down to deflate and divide into 3 pieces, one big, one medium and one small (1x 500g, 1x300g, 1 x 200g approx).
- Divide each piece into 10 pieces and shape into balls.
- For each bunny, you'll need 1x50g (body)1x30g (head) and 1x20g (ears)dough pieces .
- Assemble all the pieces to get 10-12 bunny buns. Place them on a lined baking tray, cover and let rise for 20 min.
- While the buns are rising, preheat oven to 180C degrees.
- Brush buns with plant milk, press 2 mini chocolate chips for the eyes (or use small pieces of dough to make a tail).
- Bake at 180C degrees for 8-9 minutes.If the buns gets too dark, cover with foil.Enjoy warm!