Vegan Sticky Buns

 It is definitely the time of year for warm, sugary, gooey sticky buns. It is time for some serious holiday decadence, drinking and dancing the night away at Christmas parties, drinking some creamy hot chocolate, eating until you burst. Some people may see the morning as the time when you should be easy on yourself, have a nice bowl of oatmeal, or some fruit. Set yourself on a healthy path for the rest of the day. You could do that . . . or you could eat one of these.
This is gooey deliciousness at its finest. Unfortunately such a delicious treat takes a bit of time to prepare. To start this thing off we need to make the sponge. A little dry active yeast, flour, sugar, and water will give us this:
We are then going to let it sit about 10-20min at room temperature until it doubles in size. Then we are going to add our margarine, more sugar, some salt, egg replacer and soy milk. Be warned this recipe is not for the impatient! We will be slowly adding the remaining flour until a solid mass forms. Then we get to wait some more. As in all night.
But all that waiting gives us this! We (finally) have our dough. Next we have to roll it out and add the best part, the cinnamon, sugar and margarine!
The dog wants some too!
Now according to the Sticky Finger’s Sweets cookbook, the dough should be rolled into a rectangle, but if you are anything like me, it probably looks more like mine, which looks like a map of the Russia.
Roll it up and cut it into discs.
Now, you may think that you’re done. But you aren’t. You have to let those babies sit another hour until they are about 3 times the size. I’m not sure mine made it to quite three times the size, but they definitely grew!
Then pop them in the oven for 10min (turning the tray at the 5min mark)
Make the sugar glaze, pour it on them (be generous, it’s ok, it’s Christmas time!) Make a mug of tea, sit down, and indulge! (If you like this recipe, check out this this alternative, I personally like it even more!) 
Merry Christmas and Happy Hanukkah!

1 tbl active dry yeast
1/2 cup plus 2 tbl warm water
7 1/2 cups plus 1 1/2 tbl all-purpose flour
1/2 cup plus 1 1/2 tbl sugar
1/2 cup plus 2tbl vegan margarine
1 tsp salt
2 1/2 tsp egg replacer
1 1/4 cups soy milk
1/2 cup vegan margarine
2 tbl sugar
1 tbl ground cinnamon
3 cups powdered sugar
1/4-1/2 cup water
  1. In a large bowl stir together yeast, warm water, 1/4 cups flour, 2 tbl sugar. Let stand 10-20min, until it doubles in size.
  2. Add margarine, remaining sugar, salt, and egg replacer. Mix to combine.
  3. Add soymilk and keep mixing.
  4. Slowly add remaining flour and mix until a solid mass forms. 
  5. Cover bowl with a damp dish towel and set aside in a warm area about 1hr or until it has doubled in size.
  6. Dust table lightly with flour to keep from sticking, kneed the dough about 1-2 min. Return it to the bowl and let it rest covered in the fridge overnight.
  7. Mix together the filling.
  8. Roll your dough out into a rectangle (or map of Russia)
  9. Spread the filling across the dough leaving a bit of space at the edges. 
  10. Roll the dough up, use a bit of water on the edge to seal it.
  11. Cut it into pieces, you should have 12 rounds. It’s a good idea to mark each cut with your knife, to make sure they are evenly spaced.
  12. Line two baking sheets with parchment paper, place the pieces on the sheets, cover them with plastic wrap or moist towels and let them sit until they have tripled in size. About an hour.
  13. Pre-heat oven to 350 take the covering off the buns, and pop them in!
  14. Bake for 5min. turn the sheets, bake for another 5 min.
  15. Make your frosting (it should be a pourable consistency), frost those babies and eat them!

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