Raspberry Buns
Why make regular buns when you can make raspberry buns?
Buns
Tools
Ingredients
Dough
- 1800 ml oat milk
150 g yeast
400 g sugar
3 tbsp ground cardamom
4 tsp salt
2500 g flour (+ more if needed)
350 g dairy-free soft butter / margarine
Filling
- 800 g dairy-free quark (Alpro go on or Greek style vanilla works best)
100 g sugar
1 tsp vanilla bean powder (if you are not using vanilla flavored quark)
800 g raspberries (frozen or fresh)
about 300 ml maple syrup for brushing the buns
Here's how
- Assemble the Ankarsrum assistent with steel bowl, dough hook and dough knife.
- Warm oat milk until it’s about 40 °C (104 °F).
- Pour it in the bowl.
- Crumble all the yeast in the bowl.
- Start the machine on low speed.
- Add cardamom, salt and sugar and mix the ingredients together.
- Start adding flour little by little.
- When you’ve added about ¾ of the flour, add the melted butter.
- Keep the machine on low-medium speed and add the rest of the flour.
- Push the arm back and forth to help with the kneading. You don’t need to lock the arm.
- Set timer for 10 minutes
- Divide the dough in three pieces. Leave one part in the Ankarsrum bowl and cover it. Move the other two parts into other bowls and cover them.
- Let dough rise in a warm place for 45 – 60 minutes.
- Turn one dough at a time onto a floured surface and divide into three parts.
- Shape each part into a roll and divide into small pieces. Roll each piece into a ball and place on a baking sheet lined with parchment paper. I baked 9 big buns at a time but you can also make small buns.
- Cover and let the buns rise for 15 minutes.
- Mix dairy-free quark and sugar for the filling.
- Preheat oven to 200 °C (392 °F).
- Pour flour on top of a plate, dip the bottom of a small drinking glass into the flour and press a round center into each bun.
- Fill the center with 2-3 raspberries and 1-2 tbsp of quark-sugar mixture. You can also press one or two raspberries on the top.
- Brush buns with maple syrup.
- Bake in the oven for 15 minutes or until buns are golden brown and feel firm.
- Repeat phases 14-21 until you’ve baked all buns.