HONEY BUN DOUGH
350g/ml non-dairy milk
85g vegan honey or agave
2 tbsp instant yeast
85g of melted vegan butter
420g plain flour
1 teaspoon of salt
FILLING
500g steamed purple sweet potatoes
5 tbsp condensed milk
5 tbsp coconut milk
3 tbsp vegan honey/ agave
1/2 tbsp of cinnamon if desired!
GLAZE
250g icing sugar
60ml/g plant-milk
I suggest weighing all ingredients to ensure accuracy of the recipe but I have included mls for convenience too!
- Peel, slice into rounds & steam your sweet potatoes until soft. Fork mash and mix with other filling ingredients. Set aside.
- Gently warm milk to room temperature, add in the vegan honey & yeast. Set aside for ten minutes.
- Melt the butter and combine with sieved flour & salt in a large bowl.
- After have seen a couple bubbles in milk mixture - usually takes about ten minutes.
- Combine all ingredients, flour surface, turn out dough and kneed.
- Adjust with a touch more milk or flour if the texture is unworkable… it is usually a delight!
- Then put dough in a bowl, cover with a warm damp cloth and leave for 2 hours.
- Roll out into a rectangular shape about 1cm thick. Spoon the filling and spread evenly across the dough. Fold the dough in half and gently pat down so the purple filling is in the middle.
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Slice into 1 inch strips, from the seam of the dough to the edges. Pick up each strip and twist three times before gently ‘knotting’.
Just create a loop in the twisted, folded dough and slot through.
You can find a super helpful guide here with accompanying images! followed this very helpful guide to help with shaping
If preferred the strips can be rolled in a similar way to a Swiss roll which also look beautiful!
Bake in preheated fan oven at 170C for 30 minutes. Some people suggest flipping them half way, but I prefer the buns to have a ‘face’ side
Cool on wire rack and pour over glaze after 15 minutes… enjoy!
