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lazy vegetarians are everywhere. this is a collection of easy recipes and tips for dining out for vegetarians with little time or effort.

Friday, April 22, 2011

Vegan cinnamon buns

I have often professed my inefficiency at vegan baking.

Cooking vegan I can do, but baking vegan has always ended in flat, doughy breads and cakes that were not worth sharing.

So, being stubborn, I decided to try again, this time with cinnamon buns.

For this endeavor, I wanted help and found a recipe from VeganYumYum.com that I decided to adapt a little bit.

The recipe was pretty easy, but time consuming.

The result was nothing short of spectacular.

So this week’s recipe is not mine, but rather the story of my first successful foray into vegan baking (besides cookies, but that doesn’t count, anyone can make cookies).

VeganYumYum.com recommends Earth Balance brand margarine, and I went with that because it is a great product that always works well.

They also called for Ener-G egg replacer, but I chose to use 1 banana and a mixture of 2 tablespoons water, 2 tablespoons oil and 1 teaspoon of baking powder. Each of these is a suggested vegan egg replacement in a lot of recipes, but I tried using the two and found that it worked out.

Start by proofing the yeast as directed on the yeast packets, warm water, tsp sugar and yeast, set aside.

Next, melt the margarine on the stove.

Mix in the soy milk, sugar, salt and egg replacers from the dough ingredients. Mix until the concoction is smooth and everything is combined.

Remove from the heat and allow to cool below 110 degrees because it is time to add in the yeast mixture, and if it is too hot, the yeast becomes pointless.

Add the wet mixture to about 4 cups of the flour and mix thoroughly until it becomes a smooth batter.

Add the other two cups of flour and mix until it becomes a more solid, messy dough.

Knead the dough on a floured surface for about eight minutes.

Place the dough in an oiled bowl and cover. Allow the dough to rise for 90 minutes somewhere warm.

After it has risen, roll it out in a rectangle about 15x20 inches.

Pour the ½ cup melted margarine evenly onto the dough surface, brushing to spread it out.

Drizzle the molasses around, then sprinkle the sugars and cinnamon from the filling ingredients to cover the whole top of the dough.

Roll up the dough, gently, and then slice the roll into the individual rolls. This should make 9-12 rolls depending on how thick you slice them.

Pour the melted margarine into a long, flat casserole dish or lasagna pan and coat all surfaces.

Sprinkle with the 1/3 cup of sugar.

Place the rolls in the pan and allow them to rise for about 45 minutes.

Bake at 350 for about 30 minutes.

The icing is simple, combine the ingredients and stir well until it resembles icing and has no lumps.

Spread icing and enjoy.

These were so good that I’ve now begun thinking about baking more often.

Ingredients:

For the dough:

4 tsp active yeast

1 tsp sugar

1 cup warm water

1 cup soymilk

2/3 cup sugar

2/3 cup margarine

2 tsp salt

2 eggs worth of egg replacer

6 cups all-purpose flour

Filling:

½ cup margarine, melted

2/3 cup sugar

1/3 cup brown sugar

3 tbsp cinnamon

2-3 tbsp molasses

For the pan:

½ cup margarine, melted

1/3 cup sugar

For the frosting:

¼ cup margarine

1/3 cup Tofutti cream cheese

1 cup powdered sugar

1 tsp vanilla extract

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