Vegan coconut sticks
The ear buns have moved to the tropics! Coconut flavors these everyone-friendly buns, and it's in both the dough and the filling.
Ingredients · Servings 24 pcs
- 1 can (400 ml) coconut milk
- 1 dl water
- 1 packet (50 g) fresh yeast
- 1½ dl sugar
- 2 teaspoons vanilla sugar
- 1 tablespoon cardamom
- ¾ teaspoon salt
- 100 g soft
- dairy-free margarine
- about 13 dl wheat flour
- 125 g soft dairy-free margarine
- 1½ dl coconut flakes
- 2 dl brown sugar
- 1 tablespoon cinnamon
- melt dairy-free margarine
- coconut flakes
Method · 40 min
- Warm the coconut milk and water to room temperature. Dissolve the yeast in it. Add the sugar, vanilla sugar, cardamom and salt. Add the wheat flour in batches. Knead the dough for at least 10 minutes. At the end, add the margarine and mix until smooth. The finished bun dough will be elastic and will start to pull away from the sides of the bowl. Cover the dough with a cloth and let it rise until doubled in size (about 45 minutes).
- Prepare the filling by mixing all the filling ingredients into a paste-like mixture.
- Divide the risen dough into two parts. Roll or pat one half of the dough into a rectangular shape about half a centimeter thick on a well-floured surface.
- Spread half of the filling over the dough sheet and roll the dough into a fairly tight roll.
- Cut 12 pieces of dough so that every other cut is at a right angle and every other cut is at a left angle.
- Transfer the dough pieces to a baking sheet lined with baking paper, narrow side up. Press a “dimple” in the center of each earring with your finger, which will give the earring its shape. Let rise for another 15 minutes.
- Meanwhile, bake the remaining 12 eared buns in the same way.
- Preheat the oven to 225 degrees. Brush the risen buns with melted margarine and sprinkle with coconut flakes. Bake for about 10 minutes.
