Vegan Blueberry Milk Bread Buns

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

Portion 9


For the buns:

About 120ml (4fl oz)

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

1 packet (214 teaspoon) dry active

A pinch of

Roughly 350g (12.3oz) , sifted

75 grams (2.6 ounces) of granulated sugar

1 tsp salt

1 tsp extract

1 tbsp lemon zest

2 tbsp butter, softened

For the wash:

Plant-based milk or melted vegan butter

Utilizing bread flour for dusting

How to prepare:

Blend the coconut milk 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 yeast and a pinch of sugar.

Wait a few minutes, until the yeast 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 milk 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.

The reCAPTCHA verification period has expired. Please reload the page.

Vegan Carrot Bacon
Texas Approves Bill Banning ‘Meat’ And ‘Beef’ Labels On Vegan Food
Tempeh or Tofu: Which Is Healthier for You?
Jeremy Clarkson Insists ‘Normal People Eat Meat’ – Despite ‘Heartache’ Over Farming Animals
Is Coca-Cola Vegan?
Can We Expect Vegan Steak to Accurately Replicate Beef? This New Business Project Wagers You Won't Notice the Difference
The Berlin-based business Project Eaden has recently secured roughly $11 million to begin producing...
Jackfruit Philly Cheesesteaks
Ingredients: Here are the ingredients you will need for this sandwich. For the vegan steak: Canned...
Can You Trust Fake Meat? Here's Why Vegan Food Isn't "Just Another Fad"
The media’s anti-vegan bias seems to be growing. There has been a spate of recent nasty...
Is the Creation of "Hybrid Meat" Necessary to Gain the Acceptance of Consumers Toward Cultivated Animal Products?
It is uncertain that satisfying consumers’ cravings for slaughter-free protein will require...
Should Vegans Stop Imitating Animals Products?
Perhaps it is time to let go of the idea that products derived from animals, like meat and...
Jackfruit Sabzi
Ingredients: 3 tablespoons neutral oil, like sunflower 1 teaspoon mustard black seeds 1...