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Vegan Custard Buns
For the Buns:
Activate Yeast:
In a small bowl, combine warm non-dairy milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
Mix Dry Ingredients:
In a large mixing bowl, whisk together flour and salt.
Combine Wet Ingredients:
Add the activated yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms.
Knead Dough:
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Let it Rise:
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Divide and Shape:
Punch down the risen dough and divide it into small portions. Shape each portion into a ball.
Make Custard Filling:
While the dough is rising, prepare the custard filling. In a saucepan, whisk together coconut milk, sugar, cornstarch, turmeric powder, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
Fill Buns:
Flatten each dough ball into a disc, spoon a dollop of the cooled custard filling into the center, and pinch the edges to seal.
Let Rise Again:
Place the filled buns on a baking sheet, cover with a cloth, and let them rise for another 30-45 minutes.
Bake:
Preheat your oven to 350°F (175°C). Bake the buns for 15-20 minutes or until they turn golden brown.
Cool and Serve:
Allow the Vegan Custard Buns to cool slightly before serving. Enjoy the soft, sweet, and custard-filled goodness!
Nutrition Facts (Per Serving – Makes about 12 buns):
Calories: 240
Fat: 8g
Protein: 3g
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 10g
Net Carbs: 37g
Activate Yeast:
In a small bowl, combine warm non-dairy milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
Mix Dry Ingredients:
In a large mixing bowl, whisk together flour and salt.
Combine Wet Ingredients:
Add the activated yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms.
Knead Dough:
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Let it Rise:
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Divide and Shape:
Punch down the risen dough and divide it into small portions. Shape each portion into a ball.
Make Custard Filling:
While the dough is rising, prepare the custard filling. In a saucepan, whisk together coconut milk, sugar, cornstarch, turmeric powder, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
Fill Buns:
Flatten each dough ball into a disc, spoon a dollop of the cooled custard filling into the center, and pinch the edges to seal.
Let Rise Again:
Place the filled buns on a baking sheet, cover with a cloth, and let them rise for another 30-45 minutes.
Bake:
Preheat your oven to 350°F (175°C). Bake the buns for 15-20 minutes or until they turn golden brown.
Cool and Serve:
Allow the Vegan Custard Buns to cool slightly before serving. Enjoy the soft, sweet, and custard-filled goodness!
Nutrition Facts (Per Serving – Makes about 12 buns):
Calories: 240
Fat: 8g
Protein: 3g
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 10g
Net Carbs: 37g
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