Units
Scale
Ingredients
- 310 ml lukewarm oat milk
- 7 g fast action dried yeast
- 40 g granulated sugar
- 74 g salted vegan butter (melted)
- 565 g all purpose flour
- 1/2 tsp salt
- 1 tsp flax meal
Filling
- 140 g light brown sugar
- 45 g salted vegan butter (melted)
- 1 tbsp ground cinnamon
Maple Caramel
- 113 g salted vegan butter
- 200 g light brown sugar
- 1/2 cup maple syrup
- 1 1/2 cups pecans (1 cup whole, 1/2 cup chopped )
Instructions
- Dough: Combine lukewarm oat milk with yeast. Set aside until foamy. In a small bowl mix melted vegan butter with flaxmeal. In a large bowl whisk together the all-purpose flour, granulated sugar and salt. Combine the foamy oat milk with the cooled melted butter mixture. Pour over the dry ingredients. With a spatula, give everything a mix together. Once it forms into a dough, transfer it onto a clean workspace dusted with a little flour. Knead the dough for 5-10 minutes or until it no longer sticks to clean dry hands. Grease a large clean bowl with vegan butter. Shape the dough into a ball, place it in the centre, grease the tops of the dough with a little more butter and then cover it with a tea towel. Set aside in a draft-free zone for around 45 minutes or until doubled in size.
- Maple caramel + pecans: Line a 9×13 inch baking pan with parchment paper. Add in the whole and chopped pecans. Add maple syrup, light brown sugar and vegan salted butter to a medium saucepan. Heat over medium heat, and mix until all the butter has melted. Bring to a simmer and simmer for 2-3 minutes. Carefully pour the hot maple caramel over the pecans. With a spatula carefully try and evenly spread out the caramel.
- Filling: In a small bowl combine light brown sugar and ground cinnamon. Transfer the dough to a lightly floured surface. Roll into a 12×18-inch rectangle. Brush all the melted vegan butter all over the rectangle. Sprinkle over all the cinnamon sugar. Roll into an 18-inch log. Cut into 12 rolls using dental floss. Cover the rolls with the tea towel and set aside until doubled in size – around 45 minutes.
- Final touches: Pre-heat oven to 200°C/390°F. Bake the sticky buns for 25-30 minutes. Allow the sticky buns to cool in the pan for around 5 minutes. Place a large dish or a baking sheet over the sticky buns. Lift the pan with the sticky buns and carefully flip them into the large dish. Peel off the parchment paper, and serve warm! Enjoy!
Find it online: https://cookingwithparita.com/recipe/maple-pecan-sticky-buns/