Chocolate Raspberry buns
These buns are great to satisfy your pastry cravings and a great treat for the whole family.
Prep Time15 mins
Cook Time25 mins
Total Time1 hr 40 mins
- 3 1/2 Cups Cake flour 1/2 is for rolling out
- 1/4 cup sugar
- 1 tsp salt
- 1/2 Tbsp instant yeast
- 4 tsp vegan egg
- 1/2 cup warm water
- 1/2 cup almond milk
- 1/2 cup coconut oil melted
In a large bowl, sift your flour leaving 1/2 cup aside for later.
Mix the vegan egg with 4 tbsp water and set aside.
Add your yeast to your warm water and set aside for 5 minutes.
Melt your coconut oil.
Add the salt and sugar to the flour and stir.
Combine the milk, oil and yeast then slowly pour into flour while stirring. Add the vegan egg. If using a beater, use the kneading tool. If using your hands, knead the mixture until well combined and a nice ball forms. You can add a dash more of flour if it's too sticky.
Cover the bowl with a cloth and place in a warm spot to rise for an hour.
You can now make your chocolate sauce if you like.
Once risen, pre-heat oven to 350F or 200C.
Lightly flour your clean surface. Place the risen dough on the surface.
Roll out until 1cm or roughly 1/2 an inch thick.
Cut into strips with a sharp knife and roll up the strip, tucking the end underneath.
Place all the rolls on a baking tray lined with baking paper or sprayed with oil.
Brush the tops with some almond milk.
Bake for 20-25minutes until golden brown on top.
Once cooled, add chocolate sauce and top with raspberries.