Hello lovely people! Wondering how to transform your weekend breakfast into a lavish experience!? Well, the good news is: it’s easier than you think! Fresh orange juice, a delicious homemade vegan London Fog (here is the express recipe for it: Earl Grey from Taylor’s of Harrogate + a few drops of almond milk + 2 tbsp. maple syrup) and fresh fruits are a great start to prep your morning feast. Baking your own buns will just be the cherry on the cake, especially if you’re patient/motivated enough to bake them in the oven right before breakfast and wait till they cool down and reach the perfect lukewarm temperature! If you like the sweet taste of raisins, this recipe should be right up your alley! If you’re more into spices, I definitely recommend taking a look at my vegan cinnamon rolls over here. They are just fantastic when you eat them right out of the oven. Let’s get started!
Total time: preparation 20 minutes, First rise: 1 hour, second rise: 20 minutes, bake time: 30 minutes
Serving: 6 big or 8 to 10 small buns
For the yeast:
– 1/2 cup (125 mL) warm water
– 1 teaspoon (5 g) sugar
– 1 pack (8 g) quick-rise instant dry yeast
For the dough:
– 2 ½ all-purpose white flour, plus more for kneading
– ¼ cup almond flour
– 1/2 cup (67 g) vegan butter
– 1/2 cup (125 mL) unsweetened almond milk
– 1/2 cup maple syrup
– 1 teaspoon (6 g) fine sea salt
– 1 tablespoon vanilla extract
– 1 cup sultana raisins
Pour ½ cup warm water into a medium-size bowl (careful, the water should not be too warm as it could “kill” the yeast, making your buns fall flat). Stir the sugar and yeast into the warm water and mix with a spoon to help ingredients dissolve. Let sit for a few minutes for the yeast to activate.
If your raisins are a bit dry, I would highly recommend soaking them in hot water for a few minutes.
In a larger mixing bowl, add the all-purpose and almond flour and sea salt.
Melt the butter in a small sauce pan over medium heat.
Stir in the melted butter, almond milk, yeast preparation, maple syrup and vanilla extract to the flour mixture. Drain the raisins and add them to the dough. Mix well with a wooden spoon until combined. Flour both hands and knead the dough for 5 minutes.
Cover the mixing bowl with a clean dish towel and let rest in a warm place for one hour.
After the first rise, divide the dough into as many holes your muffin/cupcake pan has. Let sit for another 20 minutes.
Preheat the oven to 400°F (200°C).
Bake the raisins and vanilla buns for 30 minutes.
Let cool down and enjoy your royal breakfast!