Vegan Twisted Breakfast Chocolate CrossBuns
Twisted Breakfast Buns have been a trend in the Bloggesphere for some time, they look great but I didnt think that they would be so difficult to make. After trying a number of recipes on the web and not really being satisfied with the consistency of the dough I decided to use a vegan croissant like dough to make the twisted buns. That way they are super fluffy and light. I really think they are perfect now, the only thing is you will need a hugh chunk of butter to make the buns. Hence the name Crossbuns. A mixture of croissants and a twisted bun.
I filled them with Chocolate but actually you can use anything you have at home that you like, to make you very personal breakfast buns. Ofcourse these can be eaten any time of day but who dosent like to start their day with Chocolate and fluffy buns. For this recipe I used Coconutfat instead of butter. I figured if I use that much butter I might try and make the recipe more healthy by substituting butter with Coconutfat which is more healthy.
You could also use Coconutoil but make sure to put the Coconutoil or the Coconutfat into the fridge. That way it is more pliable when you work it into the Dough for the Bun. The finished twisted Buns can be then refrigerated for about 2 Weeks. That way you can eat fresh Buns every Morning if you wish.
I do warn you however that making these buns is a messy affair. The dough is very soft and sticks to every surface you can possibly think of. I kneaded the dough by hand, as I have said in a previous post I just think that dough has to be kneaded by hand. I have the feeling that the dough becomes super smooth that way but maybe I`m wrong and just love sticking to the old fashioned way of making dough.
As always I hope you enjoy the recipe and let me know how it worked out for you.