**Start this recipe EARLY if you want to eat them in the afternoon. There is 3 hours of just letting this recipe sit. They are best eaten the same day. But can be revived a day later with a minute in a microwave**
7g sachet dried yeast
4 tablespoons caster sugar (will be divided in the recipe)
½ cup lukewarm soymilk
2 no egg
2 ½ cups of plain flour
135 g vegan margarine/butter
1 teaspoon salt
125 g vegan margarine/butter
1/3 cup of firmly packed brown sugar
½ cup of cashew cream (½ cup of cashews + ½ cup of water put through a blender until creamy)
¼ cup maple syrup
1 tsp vanilla essence
1 tsp salt
180g of chopped nuts or fruit (whatever you want on top. I used walnuts. But sultanas would be nice too)
125 g vegan margarine/butter
¾ cup of firmly packed brown sugar
3 tsp cinnamon
¼ tsp nutmeg
½ teaspoon salt
1 cup of icing sugar
15 g vegan margarine/butter
2 tablespoons of soy milk
To make the dough:
1. Place yeast, 1 tablespoon of sugar and milk in a bowl. Stir to combine & set aside somewhere room temperature for 5 minutes or until mixture bubbles. Then whisk in your ‘no egg’
2. Combine yeast mixture, remaining 3 tablespoons of sugar, flour and 1 teaspoon of salt into the bowl of an electric mixer fitted with a dough hook. (You could use a food processor – just be careful the mixture doesn’t ooze up the shaft & then down it) Mix on a low speed until very soft, sticky dough forms. With the mixture running, add 125 g of butter (leaving 10 g for later). Knead of medium-high speed for 5+ minutes or until dough is soft and silky. (The dough will initially be VERY sticky. There is no need to add additional flour)
3. Place dough in a lightly greased bowl. Melt remaining 10g of vegan margarine/butter & brush over the top of dough. Cover with plastic wrap & set aside somewhere warm & draught-free for 1 ½ hours or until dough has doubled (or at least increased in size)
4. To make caramel, stir vegan margarine/butter, brown sugar, cashew cream, maple syrup, vanilla essence & 1 teaspoon of salt in a small saucepan over a high heat until combined. Reduce heat to low and simmer for a couple of minutes or until reduced by one-third & glossy. Pour two thirds of it into a large baking dish (35cm x 21cm x 5cm), tilting to coast bottom and sides. Then sprinkle one-third of your choice of nut or fruit. Set remaining caramel aside in a warm spot.
5. To make the filling, using an electric beater beat the vegan margarine/butter, sugar, cinnamon, nutmeg and salt until light & fluffy. Stir through the remaining nuts or fruit of your choice. Set aside.
6. Punch down the dough & turn onto a lightly floured workbench. Using a dusted rolling pin, roll out to a ½ cm thick, 30 cm x 40 cm rectangle. (Try to make it that shape as best you can) Spread filling evenly over dough & then roll up like a Swiss roll, trim the edges and cut into 12 even-sized pieces. Place cut-side up on top of caramel in prepared baking dish. (Space evenly as they with double in size).
7. Loosely cover the baking dish with plastic wrap & set aside in a warm draught-free place for 1 ½ hours or until dough has increased in size. Towards the end of the waiting period, preheat the oven to 180 degrees C.
8. Brush tops of buns with soy milk. Bake for 20 minutes uncovered, and then cover with foil and bake for a further 25 minutes. Once out of the oven, cool for 5 minutes then spoon over remaining caramel. Scatter over remaining nuts or fruit of your choice & allow to cool.
9. Meanwhile, to make icing, combine all ingredients in a bowl until smooth. Drizzle cooled buns using a dessert spoon with icing and stand for 10 minutes to allow it to set before serving.