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Ingredients
Scale
- 25 g (3 tablespoons) white bread flour
- 140 ml (½ cup + 4 teaspoons) unsweetened non-dairy milk (soy recommended)
- All of the tangzhong
- Additional 140 ml (½ cup + 4 teaspoons) unsweetened non-dairy milk (cold)
- 40 g (3 rounded tablespoons) caster or granulated sugar
- 2 teaspoons vanilla extract
- 360 g (3 cups) white bread flour
- 1 teaspoon salt
- 7 g (1 sachet) fast action (instant) yeast
- 50 g (¼ cup) vegan butter (softened)
- 250 g (9 oz) forced rhubarb (cut into pieces)
- 25 g (2 tablespoons) caster or granulated sugar (for rhubarb)
- Juice of 1 small orange
- 100 g (1 cup) ground almonds (almond flour)
- 30 g (¼ cup) plain (all-purpose) flour
- 10 g (1 tablespoon) cornflour (cornstarch)
- ¼ teaspoon baking powder
- 70 g (⅓ cup) caster or granulated sugar (for frangipane)
- 50 g (3 tablespoons + 1 teaspoon) vegan block butter (melted)
- 50 ml (3 tablespoons + 1 teaspoon) unsweetened non-dairy milk (for frangipane)
- ½ teaspoon almond extract
- 1 tablespoon non-dairy milk (for brushing)
- 1 tablespoon maple syrup (for brushing)
- Demerara sugar (for sprinkling)
- Chopped roasted pistachios (optional)
Instructions
- Prepare tangzhong by mixing white bread flour and non-dairy milk in a saucepan; cook until thick and smooth.
- Mix cold non-dairy milk with cooled tangzhong, then add vanilla, sugar, salt, and flour to combine.
- Knead the dough for about 10 minutes, then add softened vegan butter and knead until elastic.
- Let dough rise in a warm place until doubled in size or refrigerate overnight.
- Roast rhubarb with sugar and orange juice until softened.
- Shape risen dough into discs, cover, and let rise again until puffy.
- Prepare frangipane by combining ground almonds, flours, baking powder, and sugar; mix in melted vegan butter and non-dairy milk.
- Fill each dough disc with frangipane and roasted rhubarb, brush edges with milk-maple mixture, and sprinkle with demerara sugar.
- Bake until golden brown, then brush with reduced rhubarb juice.
Notes
Use room temperature ingredients for better dough consistency.
Tangzhong is essential for achieving moist and fluffy buns.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 0