๐“ฅ๐“ฎ๐“ฐ๐“ช๐“ท ๐“’๐“ธ๐“ฏ๐“ฏ๐“ฎ๐“ฎ ๐“‘๐“พ๐“ท ๐“ฆ๐“ฒ๐“ฝ๐“ฑ ๐“’๐“ธ๐“ธ๐“ด๐“ฒ๐“ฎ ๐“‘๐“พ๐“ฝ๐“ฝ๐“ฎ๐“ป โ™ก

Indulging in the perfect blend of coffee and cookie butter bliss with these vegan buns! โ˜•๐Ÿช Freshly baked and cruelty-free โ€“ a delightful treat for every moment.๐Ÿ˜‹

INGREDIENTS:

FOR THE SWEET STIFF STARTER:

60g Starter
120g Flour
60g Water
25g Sugar
1 flaxseed or chia seed egg (1 tablespoon ground flaxseeds or chia seeds mixed with 3 tablespoons of water, allowed to sit until gel-like)


MAIN DOUGH:

All of the Sweet Stiff Starter
230g Bread Flour
150g Vegan Milk (such as almond milk or soy milk)
1 flaxseed or chia seed egg (1 tablespoon ground flaxseeds or chia seeds mixed with 3 tablespoons of water, allowed to sit until gel-like)
45g Sugar
4g Salt
40g Vegan Butter or Margarine


COFFEE CRUST:

60g Softened Vegan Butter or Margarine
60g Sugar
1 flaxseed or chia seed egg (1 tablespoon ground flaxseeds or chia seeds mixed with 3 tablespoons of water, allowed to sit until gel-like)
70g All-Purpose Flour
1 Tbsp Instant Coffee mixed with 2 Tbsp Hot Water


Filling (Homemade Cookie Butter – Vegan Version):

150g Lotus Biscoff Biscuits
A pinch of salt
25g Brown Sugar
100g Vegan Evaporated Milk (look for a dairy-free alternative)
10g Vegan Butter or Margarine


INSTRUCTIONS:

FOR THE SWEET STIFF STARTER:

Mix the starter, flour, water, sugar, and flaxseed or chia seed egg until the dough is strong and fairly elastic.

Add the flaxseed or chia seed egg gradually and knead until the dough reaches the window-pane stage.

Proof the dough until it doubles in size.

FOR THE MAIN DOUGH:


4. Combine the Sweet Stiff Starter, bread flour, vegan milk, flaxseed or chia seed egg, sugar, salt, and vegan butter in a mixing bowl.

Knead the dough until it becomes smooth and elastic.

Proof the dough until it doubles in size.

Divide the dough into equal portions and roll them into smooth balls. Cover and let them rest for 15 minutes.

FOR THE COFFEE CRUST:


8. In a separate bowl, mix softened vegan butter or margarine, sugar, flaxseed or chia seed egg, all-purpose flour, and the coffee-water mixture until well combined.

ASSEMBLY AND BAKING:


9. Pipe the coffee crรจme in a spiral pattern on top of the buns.

Bake at 180ยฐC (350ยฐF) for 12 minutes, then increase the temperature to 210ยฐC (410ยฐF) for an additional 5 minutes or until the buns are golden brown.

Once out of the oven, poke a small hole in the base of the buns and pipe in the vegan homemade cookie butter.

Best enjoyed when fresh out of the oven!

This video created by the owner of @shebakesourdough โค๏ธ Instagram account ๐Ÿฅฐhttps://instagram.com/shebakesourdough?igshid=NTc4MTIwNjQ2YQ==

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