6
Kanelbullar
Recipe by
@healthbychels
@healthbychels
Hard
3 Hrs, 40 Mins
INGREDIENTS:
- 2.5 tbsp Water
- 2.5 tbsp Oat Milk
- 15g Plain Flour
- 230g Plain Flour
- 25g Caster Sugar
- 0.5 tsp Salt
- 1 tsp Instant Yeast
- 35g Vegan Butter
- 60ml Oat Milk
- 30g Crackd® The No-Egg-Egg®
- 35g Light Brown Sugar
- 0.5 tbsp Cinnamon
- 50g Vegan Butter
- 30g Caster Sugar
- 2 tbsp Water
METHOD:
- Preheat oven to 200C/180C Fan
- Stir together the 2.5 tbsp water, 2.5tbsp oat milk and 15g flour in a small pan until smooth. Cook on medium heat for about 1 minute until the mixture thickens and a paste forms.
- Whisk rapidly to ensure no lumps. Set aside to cool.
- For the dough, mix the 230g flour, 25g sugar, salt and yeast in a bowl (don’t pour the yeast directly onto the salt as it might inactivate it).
- Then add in the cooled tangzhong, 60ml oat milk, Crackd® The No-Egg-Egg® and 35g vegan butter, melted.
- Knead in a standing mixer for about 5-10 mins until a smooth dough forms and it does not stick to the sides. The dough should feel tacky, but not too sticky, add more flour if needed.
- Leave the dough in the bowl and cover with a tea towel. Rest for about 2 hours.
- Near the end of the two hours, combine the light brown sugar, cinnamon and 50g vegan butter, softened. Mix until a smooth paste forms.
- Roll the dough out into a long, large rectangle. Spread the paste into an even layer across the dough.
- Mark the dough in 3 sections along the long edge of the rectangle. Fold the 2 outer sections into the middle to form a 3 layer rectangle. Roll this out a little bit more to remove any bubbles.
- Cut the dough into 6 strips along the new long edge.
- Take 1 strip of dough and roll it out a little more again to make it longer and flatter (but not too much wider).
- Use a knife to slice all the way down the strip. Twist one piece of dough over the other continuously until a long, twisted strand forms.
- Coil one end of the strand in on itself and continue to roll a bit like a snail shell. Tuck the end of the strand just under the bun.
- Repeat for the rest of the buns. Place on a baking tray lined with baking paper and rest for 40 mins.
- Once done bake for 10-12 mins.
- Just before taking the buns out of the oven, combine the 30g of sugar with 2 tbsp water. Microwave for about 1 minute and then stir so that all of the sugar dissolves to form a syrup. As the buns come out of the oven, brush with syrup (the more the better!).
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