Vegan Iced Vovo Finger Buns
Prep Time: 30m | Cook Time: 1hr 30m | Servings: 12 buns
Ingredients
- For the Buns:
- 500g flour
- 70g sugar
- 1/2 tsp salt
- 12g dry instant yeast
- 300ml oat milk (warmed slightly)
- 50g vegan butter (melted)
- For the Icing:
- 5-6 tbsp freeze-dried strawberry powder
- 200g vegan butter
- 300g icing sugar
- 1 tsp vanilla paste
- 1/4 tsp salt
- 1 tbsp soy milk
- 3-4 drops pink food colouring (optional)
- For Assembly:
- Raspberry Jam
- Desiccated Coconut
Instructions
Prepare the Dough: In a stand mixer, whisk together the dry bun ingredients: flour, sugar, salt, and dry yeast. Add the warmed oat milk and melted butter. Mix on low speed until combined, then increase to medium speed for 15-20 minutes until the dough is smooth, soft, and slightly sticky.
First Rise: Transfer the dough to a greased bowl, cover, and allow it to rise for 1 hour or until doubled in size. (The time may vary depending on the room temperature.)
Shape the Buns: Punch the dough down, knead lightly, and roll it into a log. Cut the dough into 12 pieces and form finger buns. Place them onto a lined tray, and let them rise for 15-20 minutes while preheating the oven to 200ºC.
Bake the Buns: Check if the buns are ready to bake by poking them gently – if they spring back slowly, they are ready. Brush with a little soy milk and bake for 12-15 minutes, or until golden.
Cool and Ice: Allow the buns to cool completely before icing. For the icing, whip together the strawberry powder, vegan butter, icing sugar, vanilla paste, salt, soy milk, and pink food colouring (optional). Ice the buns with two lines of icing, adding raspberry jam in the middle and topping with desiccated coconut.
Serve: Let the icing set and enjoy your delicious Vegan Iced Vovo Finger Buns!
