Vegan Blueberry Milk Bread Buns

The interior of these soft, fluffy, buns is a stunning shade of bluish-purple, and they are loaded with antioxidants and nutrients.

Portion 9

Ingredients:

For the buns:

About 120ml (4fl oz) coconut

About 120g (4.2oz) blueberries (blackberries work too)

1 packet (214 teaspoon) dry active

A pinch of sugar

Roughly 350g (12.3oz) flour, sifted

75 grams (2.6 ounces) of granulated sugar

1 tsp salt

1 tsp vanilla extract

1 tbsp lemon zest

2 tbsp vegan butter, softened

For the wash:

or melted vegan butter

Utilizing bread flour for dusting

How to prepare:

Blend the coconut and blueberries for a few seconds in a blender. You want some of the blueberry peel and flesh to remain intact, so avoid blending or puréeing them. Heat the mixture in microwave-safe increments of 20 seconds to approximately 43°C/110°F. Incorporate the and a pinch of sugar.

Wait a few minutes, until the foams and bubbles.

Pour the flour, sugar, and salt into a stand mixer equipped with a dough hook. Add the blueberry combination, extract of vanilla, and zest of lemon. Mix on low until a sticky, elastic dough is formed. Cover and slumber for twenty minutes. Mix for approximately 9 minutes on low speed, gradually adding the butter and scraping the bowl as necessary, until a smooth, elastic dough develops. It’s okay if it’s sticky, as this is a wetter dough. If the mixture is too wet, add some flour. The windowpane test can be performed with a little piece of dough. As long as the dough is elastic and stretchy, you may cease kneading. Form into a ball and then cover. Allow to rise until almost doubled in size, approximately 60 minutes.

Grease an 8 × 8-inch (20.5 x 20.5cm) baking pan with vegan butter or line it with parchment paper.

Flatten out the dough. Divide into nine equal portions (about 75 grams or 212 ounces each). Make nine dough balls, one at a time, working individually. Place the dough balls in the pan in a three-by-three array and allow them to rise for 60 minutes, or until they have about doubled in size.

30 minutes prior to baking, preheat the oven to 180°C/350°F/Gas 4 and position the rack in the middle.

The tops are washed with vegan or melted butter and then dusted with bread flour. Bake the buns for 30 to 35 minutes, or until the edges are golden brown. Approximately 20 minutes into the baking process, cover the dish with aluminum foil.

Remove from oven and allow to cool on a wire rack.

Serve warm with a thick layer of vegan butter or vegan maple butter.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

UB40 Released A Vegan “Red, Red Wine”
Eight amazing plant-based tips for weight loss and better health
Schools in the UK have begun growing food in their own gardens as a result of rising prices
From burgers to nuggets, the impossible foods guide
Are Non Dairy Creamers Vegan? Plus, the 5 Best Ways to Spice Up Your Coffee
YOU MIGHT ALSO LIKE
Vegan Pumpkin Cream Pasta
Two simple steps are required to prepare a warm, comfortable, and entirely plant-based lunch....
Vegan Roasted Cheesy Garlic Bread
Garlic bread may be the finest culinary innovation ever created. But this vegan double-cheese,...
New startups raise $14 million to see if microbes can make better vegan cheese than cows
Casein, a milk protein, is used to make conventional cheese. It is sourced from the milk of...
Jackfruit Philly Cheesesteaks
Ingredients: Here are the ingredients you will need for this sandwich. For the vegan steak:...
Corned Jackfruit Reubens with Swiss Cheese
Ingredients:  For the pickling spice mix: 2 Crushed Dried Bay Leaves 2 tablespoons Whole Mustard...
For the first time ever, cell-based meat will be sold at butcheries
A regulatory body has given its first-ever green light to the commercial sale of “cultured...