DIRTY CHAI CINNAMON BUNS

 
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Makes 12 buns | 25 mins cooking time | 2 hr preparation

Equipment required: Mixing bowls, wooden spoon, rolling pin, 2 x 6 cup muffin trays

INGREDIENTS

DOUGH

480 ml oat milk

155g vegan butter, melted

50g golden caster sugar

7g (1 packet) instant active dry yeast

600g plain flour

100g strong white bread flour

1/2 tsp salt

FILLING

100g vegan butter

100g golden caster sugar

65g dark muscavado sugar

2 tsp ground cinnamon

1 1/2 tsp freshly ground cardamon

1 1/2 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp ground clove

FROSTING

200g icing sugar

1 tbsp good quality instant coffee

2 tbsp hot water

1/2 tsp vanilla

 

Method

  1. Rub muffin pans with a generous amount of butter. Set aside.

  2. Add almond milk and sugar to warm melted butter. The mixture should be roughly 38-42 degrees before adding the yeast. If the mixture is too hot, allow to cool slightly. Stir in the yeast and set aside for 1 minute.

  3. Add plain flour to wet ingredients and mix with a wooden spoon or spatula. Cover with a cloth and place in a warm place for 1 hour.

  4. While the dough is proving, make the filling. Beat together the butter and sugar until soft and smooth. Mix in the spices and set aside.

  5. After 1 hour, the dough should have doubled in size. Mix in the strong white bread flour and salt. Transfer to a clean, well floured surface.

  6. Lightly knead the dough, added more flour when needed. The dough will be ready when it is no longer sticky and does not stick to the surface.

  7. Roll into a large rectangle, roughly 1cm thick. Evenly spread filling over the dough, leaving 1cm on the longest side.

  8. Dab water on the edge and then with floured hands, begin to roll the dough to form a long log.

  9. Cut the log into 12 equal pieces, roughly 2 inches. Transfer to muffin trays. Cover and set aside in a warm place for 30 mins.

  10. Preheat oven to 180C.

  11. After 30 mins, remove the cling film and bake in a preheated oven at 180 for 25-28mins.

  12. To prepare the frosting, sift the icing sugar into a mixing bowl. Add the remaining ingredients and drizzle over the buns while they are still warm.

  13. Enjoy!


    Store in an air-tight container for 2 days or freeze for up to 1 month.