For the Dough:

  • 300 g flour (2 cups + 2tbsp)
  • 1/3 cup plant based milk
  • 1/3 cup warm water + 1tbsp sugar
  • 1/3 cup vegan butter
  • 1 package yeast
  • 1 tsp salt

For the filling

  • 1/3 cup vegan butter
  • 2 tbsp sugar
  • 1-2 tbsp almond flour
  • 2 tbsp cinnamon
  1. Start by adding the yeast to the warm water and add 1 tbsp of sugar. Let activate for about 10 minutes.
  2. Combine flour with salt in a large bowl. Add the yeast mixture, sugar, plant based milk. Add vegan butter and stir until dough is formed.
  3. Transfer the dough onto a working surface, and knead it by hand for about 10 minutes. Then transfer the ball into a greased bowl, cover it with a towel and wait until doubled in size (about 1 hour).
  4. Prepare the filling: combine softened butter, sugar, almond flour and cinnamon and mix.
  5. On a lightly floured surface, roll out the dough into a thin rectangle. Spread the cinnamon paste all over the dough.
  6. Fold the dough and using a sharp knife, cut the dough into long strips about 1cm (½ inch) wide.
  7. Twist each strip to resemble a rope then roll up and twist to form a knot, tucking the loose end underneath
  8. Place them on a baking sheet and cover with a towel and set aside to rise for 30 minutes.
  9. Preheat oven to 180ºC (350ºF). Brush the buns with maple syrup and sprinkle pearl sugar or almonds
  10. Bake for 12-15 minutes



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