Vegan Vastlakukkel is a delightful twist on the traditional Estonian cream-filled buns typically enjoyed during the Shrove Tuesday celebrations. These vegan versions are just as fluffy and satisfying but made with plant-based ingredients. The buns are sweet and tender, filled with a luscious dairy-free cream, and topped with a dusting of powdered sugar, making them a perfect treat for any festive occasion, especially suitable for vegan diets and Easter celebrations.
Dessert
Vegan Vastlakukkel
Vegan Vastlakukkel is a delightful twist on the traditional Estonian cream-filled buns typically enjoyed during the Shrove Tuesday celebrations.
About this recipe
Method
Tested in our kitchen
- 1
In a large bowl, combine lukewarm almond milk, sugar, and dry yeast. Let sit for 10 minutes until frothy.
- 2
Add the flour, melted vegan butter, flaxseed egg, cardamom, and salt to the yeast mixture. Mix until a soft dough forms.
- 3
Knead the dough on a floured surface for about 7 minutes, then place in a greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
- 4
Divide the dough into 10 equal parts and shape into buns. Place on a lined baking tray, cover, and let rise again for 30 minutes.
- 5
Preheat the oven to 375°F (190°C). Bake the buns for about 25 minutes, or until golden brown.
- 6
Cut a circular top off each bun and scoop out a small amount of the inside. Fill with the whipped cream and replace the tops.
- 7
Dust with powdered sugar before serving.
Courses: Dessert, Bread & rolls, Brunch
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