Ingredients
- Dough
- 1 cup (240 mL) unsweetened plant-based milk
- ¼ cup (56 g) sugar
- ¼ cup ( 54 g) flavourless coconut oil
- 1 tablespoon (12 g) active dry yeast
- Zest of 1 lemon
- 3 cups (414 g) all-purpose flour
- 2 teaspoon (9 g) baking powder
- 1 teaspoon (6 g) salt
- Filling
- 4 cups (600 g) fresh strawberries, washed, hulled and cut into quarters
- 1 cup (200 g) sugar
- Juice and zest of 1 lemon
- 2 tablespoons (15 g) cornstarch
- or
- 1 Jar (350 g) of store bought good quality strawberry preserve
- Sweetened milk
- ¼ cup (60 mL) unsweetened plant-based milk
- 1 Tbsp (15 mL) agave/maple syrup
- Strawberry Cream Cheese Frosting
- 1 cup(200 g) Vegan cream cheese
- 1 /2 cup (50 g) strawberry jam
- 1 tablespoon (14,5 g) of lemon juice
- Optional
- Fresh strawberry and flowers for decoration
Instructions
- Heat the milk, coconut oil and sugar in a saucepan until just steaming, but do not let it simmering. Make sure the coconut oil has melted.
- Remove from the heat, check that temperature is below 28 degree Celsius, add the yeast, stir, and let sit for 5 minutes until bubbles/foam is forming.
- In a large bowl , combine the flour, baking powder, and salt.
- Add the foamy yeast mixture to the flour mixture. Mix together.
- Using your hands, knead for 3 - 4 minutes until smooth. Add a bit more flour if needed, the dough should be slightly sticky but not stick to the bowl. Cover with a damp cloth and let it rest in a warm place for 1 hour or until it has doubled its volume.
- While the buns are resting, start making the strawberry filling, if not using the store bought jam.
- In a medium saucepan combine the fresh strawberries, sugar, and lemon juice and the cornstarch . Stir gently with a wooden spoon to combine the ingredients. Allow the berries to macerate a bit and get juicy.
- Cook the strawberries on medium heat, stirring occasionally, until they become soft and tender. This process usually takes about 8-10 minutes.
- Continue cooking the compote on medium-low heat for an additional 30 minutes, or until the sauce thickens slightly.
- Remove from heat , cover it with a wet tea towel and let it cool.
- Lightly grease a baking dish that's about 10½ x 8 inch (27 x 21 cm), or big enough to easily fit all the rolls.
- Transfer the dough onto a floured surface. Use a rolling pin to roll the dough into a ½ cm thick rectangle of 30 x 40 cm.
- Spread strawberry filling all over the dough, all the way to the edges.
- Using a pizza cutter or knife, slice dough into 9-12 equal strips. Roll them up one at a time and place them into the baking pan.
- Cover the baking pan with a damp cloth and let rest in a warm place for another hour.
- While waiting, mix the milk with maple syrup to prepare the sweetened mil mixture. Set it aside.
- Preheat the oven to 350°F (180°C).
- Place the buns in the centre rack of the oven and bake for 10 minutes. The remove from the oven to spoon the sweetened milk mixture over the buns.
- Return the buns back into the oven and bake for 20 to 25 minutes, or until the tops of the buns are golden.
- Remove from the oven and let it cool completely.
- Start preparing the strawberry cream cheese frosting:
- In a small bowl, stir the cream cheese and the strawberry jam until creamy and well combined. Store in fridge until serving the buns
- If you would like to store the buns, do not cover them with the frosting. You can keep them in an airtight container in the fridge for 3-4 day.
- If served immediately, spread the strawberry cream cheese frosting on top using an offset spatula. Decorate with half fresh strawberries and comestible flowers.
Recipes & photos: Georgiana @_georgiana.scarlat_
