Vegan yeast buns filled with hazelnut

It is Easter, so it's definitely time for baking! One of the Easter buffet classics is a plaited yeast bun, we probably all know from our childhood. So we made four small buns filled with hazelnut, instead of a plain big one. In the end, our „small“ buns turned out quite big, so if you don't need to feed a whole family, half of the dough will work fine for you.

Vegan yeast buns filled with hazelnut

4 yeast buns
180 minutes

Ingredients

  • 4 tbsp plant-based milk
  • 1 tbsp agave syrup

yeast dough

  • 500 g (4.25 cups) flour
  • 250 ml (1 cup) plant-based milk
  • 20 g (0.7 oz) fresh yeast
  • 60 g (2.1 oz) sugar
  • 75 g (0.3 cups) vegan butter
  • 1 pinch of salt

filling

  • 200 g (7 oz) chopped hazelnuts
  • 50 g (1.7 oz) ground hazelnuts
  • 100 ml (0.4 cups) plant-based milk
  • 100 g (0.5 cups) brown sugar
  • 1 tsp cinnamon
  • 1/2 lemon (grated zest)

sugar icing

  • 100 g (3.5 oz) powdered sugar
  • 2 tbsp plant-based milk
  • pinch of cinnamon

Instructions

yeast dough

  1. Heat milk in a pot until lukewarm.
  2. In a big bowl mix flour, milk, sugar and fresh yeast. Let rise for 30 minutes.
  3. Heat vegan butter in a small pot. Now add the remaining ingredients to the bowl, knead well and let rise for one hour in a warm place.

filling

  1. Heat plant-based milk and mix with sugar, cinnamon, and grated lemon zest.
  2. Take the pot from the cooker and stir in the ground and chopped hazelnuts.

braided yeast buns

  1. Divide yeast dough into four and roll out each dough on a floured countertop to a oval.
  2. Spread the filling over the surface of the dough.
  3. Let's begin at one of the long edges of the rectangle and tightly roll up the dough.
  4. Using a sharp knife, slice the roll lengthwise.
  5. Slightly rotate the halves outwards so the layers are facing upwards.
  6. Cross the two halves over each other until you get a braided yeast bun. Pinch together the end of the rope. Now continue with each bun. In the end, you get four braided yeast buns.
  7. Let the buns rise for about 30 minutes and brush with milk before baking.
  8. Preheat oven to 180°C/350°F and bake for 30 minutes.
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