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0
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300
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Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:wheat,gluten,soy
- Seasons:winter
- Cuisines:
- Courses:dessert,bread & rolls,brunch
Recipe Description
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.
Ingredients
- 500g all-purpose flour
- 250ml almond milk, lukewarm
- 75g sugar
- 1 packet dry yeast
- 75g vegan butter, melted
- 1 flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
- 1 tsp cardamom
- 1/4 tsp salt
- 200ml vegan whipping cream
- 1 tbsp powdered sugar for dusting
Steps:
- In a large bowl, combine lukewarm almond milk, sugar, and dry yeast. Let sit for 10 minutes until frothy.
- Add the flour, melted vegan butter, flaxseed egg, cardamom, and salt to the yeast mixture. Mix until a soft dough forms.
- 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.
- 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.
- Preheat the oven to 375°F (190°C). Bake the buns for about 25 minutes, or until golden brown.
- 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.
- Dust with powdered sugar before serving.
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Brunch, Dessert, Easter, Estonian | No Comments » on Vegan Vastlakukkel