Vegan Sesame MiSOgood Sticky Buns
Sesame-MiSOgood Sticky Buns
Dough:
1/2 Cup Aquafaba
1/2 Cup Full-Fat Coconut Milk
3 Tablespoons Granulated sugar
1 (1/4-Ounce) Packet Active Dry Yeast
1/4 Cup Vegan Butter, Melted
3 Cups All-Purpose Flour
1/2 Teaspoon Salt
Sticky Caramel Sauce:
1/2 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Full-Fat Coconut Milk
2 Tablespoons MiSOgood Sesame Miso
Brown Sugar Cinnamon Filling:
1/2 Cup Dark Brown Sugar, Firmly Packed
1/4 Cup MiSOgood Sesame Miso
1 Teaspoon Ground Cinnamon
To Garnish:
2 Teaspoons Toasted Sesame Seeds (Optional)
To make the dough, begin by combining the aquafaba, coconut milk, sugar, and yeast in the bowl of your stand mixer. Let stand for 5 - 10 minutes, until the yeast has reactivated and become frothy. Mix in the melted vegan butter, flour, and salt. Once incorporated, switch over to the dough hook attachment and allow the mixer to knead on low speed for about 10 minutes. You can also do this by hand for 15 - 20 minutes instead. The resulting dough should be smooth and elastic, soft and tacky, but not sticky.
Transfer the dough to a lightly greased bowl and cover with a kitchen towel. Let rest in a warm, draft-free spot until doubled in size; 1 - 1 1/2 hours.
Meanwhile, prepare the sticky caramel sauce by placing the brown sugar, coconut milk, and MiSOgood in a small saucepan over medium heat. Bring to a boil and cook just until the sugar has dissolved. Pour the mixture into a lightly greased 9-inch round cake pan and set aside.
Once the dough has risen, turn it out onto a well-floured surface. Roll it out into a rectangle about 1/4-inch thick. The exact dimensions are less important than the thickness, but you can aim for about 18 x 12 inches. For the filling, mix together the brown sugar, MiSOgood, and cinnamon in a small dish, and brush it liberally over the surface of the dough. Leave one long edge clear to seal the rolls at the end.
Beginning at the opposite side, roll the dough up into a tight cylinder, pinching it gently at the seam to adhere. Use a very sharp knife to cut in half, and then each of those halves into 4 - 5 pieces, making 8 - 10 rolls in all. Place the rolls into the prepared pan filled with caramel, evenly spaced. Cover with a kitchen towel and let rise for 35 - 40 minutes, until they've expanded to fill the pan.
Preheat your oven to 350 and place a sheet pan on the bottom rack to catch any possible drops. Uncover the risen buns and bake for 40 - 45 minutes, until golden brown. Let the sticky buns cool in the pan for for 10 minutes before inverting onto a plate.
Sprinkle with sesame seeds, if desired, and serve warm.
Makes 8 - 10 Sticky Buns
Dough:
1/2 Cup Aquafaba
1/2 Cup Full-Fat Coconut Milk
3 Tablespoons Granulated sugar
1 (1/4-Ounce) Packet Active Dry Yeast
1/4 Cup Vegan Butter, Melted
3 Cups All-Purpose Flour
1/2 Teaspoon Salt
Sticky Caramel Sauce:
1/2 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Full-Fat Coconut Milk
2 Tablespoons MiSOgood Sesame Miso
Brown Sugar Cinnamon Filling:
1/2 Cup Dark Brown Sugar, Firmly Packed
1/4 Cup MiSOgood Sesame Miso
1 Teaspoon Ground Cinnamon
To Garnish:
2 Teaspoons Toasted Sesame Seeds (Optional)
To make the dough, begin by combining the aquafaba, coconut milk, sugar, and yeast in the bowl of your stand mixer. Let stand for 5 - 10 minutes, until the yeast has reactivated and become frothy. Mix in the melted vegan butter, flour, and salt. Once incorporated, switch over to the dough hook attachment and allow the mixer to knead on low speed for about 10 minutes. You can also do this by hand for 15 - 20 minutes instead. The resulting dough should be smooth and elastic, soft and tacky, but not sticky.
Transfer the dough to a lightly greased bowl and cover with a kitchen towel. Let rest in a warm, draft-free spot until doubled in size; 1 - 1 1/2 hours.
Meanwhile, prepare the sticky caramel sauce by placing the brown sugar, coconut milk, and MiSOgood in a small saucepan over medium heat. Bring to a boil and cook just until the sugar has dissolved. Pour the mixture into a lightly greased 9-inch round cake pan and set aside.
Once the dough has risen, turn it out onto a well-floured surface. Roll it out into a rectangle about 1/4-inch thick. The exact dimensions are less important than the thickness, but you can aim for about 18 x 12 inches. For the filling, mix together the brown sugar, MiSOgood, and cinnamon in a small dish, and brush it liberally over the surface of the dough. Leave one long edge clear to seal the rolls at the end.
Beginning at the opposite side, roll the dough up into a tight cylinder, pinching it gently at the seam to adhere. Use a very sharp knife to cut in half, and then each of those halves into 4 - 5 pieces, making 8 - 10 rolls in all. Place the rolls into the prepared pan filled with caramel, evenly spaced. Cover with a kitchen towel and let rise for 35 - 40 minutes, until they've expanded to fill the pan.
Preheat your oven to 350 and place a sheet pan on the bottom rack to catch any possible drops. Uncover the risen buns and bake for 40 - 45 minutes, until golden brown. Let the sticky buns cool in the pan for for 10 minutes before inverting onto a plate.
Sprinkle with sesame seeds, if desired, and serve warm.
Makes 8 - 10 Sticky Buns