FOR THE DOUGH
25 g of fresh yeast for sweet dough
3/4 cup + 2 tbsp (210 ml) oat milk
2 tbsp coconut sugar
2 1/3 cup (290 g) organic all-purpose flour
1 tsp ground cardamom
A pinch of salt
75 g vegan butter .
1 1/2 cups (150 g) almond meal
5 tbsp maple syrup
A little water, if necessary
A few drops of almond extract
1 1/2 cups (355 ml) plant-based whipping cream
1-2 tbsp per bun of blueberry jam, optional
Melt the coconut butter in a saucepan and add the milk, heating gently until finger-warm in temperature (but no hotter).
Add the milk mixture to bowl of a stand mixer and stir through the yeast until it is dissolved.
Add the coconut sugar, salt, cardamom and the majority of the flour.
Using a dough hook attachment on your stand mixer, knead the dough for around 7 minutes on a medium speed, adding more flour if necessary to bring it together.
Remove the bowl from the stand mixer and cover it with clean kitchen towel.
Allow the dough to double in size in the bowl for around 45 minutes.
Dust a clean work surface with flour. Pop the dough onto it and divide it into 12 equal portions before shaping each into a round ball.
Line a baking tray with baking paper.
Place the buns on the tray and cover them with the tea towel, allowing the dough to proof for 30 minutes.
Meanwhile prepare your almond paste by blitzing the almond meal, maple syrup, almond extract (plus a dash of water if needed) to a paste consistency.
Preheat your oven to 390°F (200°C). Brush the tops of the buns with coconut milk.
Bake the buns for around 10 minutes.
Remove the tray from the oven and allow the buns to cool completely on a wire rack.
Slice the top off of each bun and set the tops to the side.
Whisk your cream until stiff peaks form (you can add some organic icing sugar to it if you like).
Top each bun with jam and almond paste. Pipe or spread the whipped cream on top of the almond paste, then lay the “lids” on top of each bun.
Sprinkle over coconut flour or organic icing sugar.