Super fluffy buns, super sweet, salty and crunchy on the outside and sooo soft on the inside, fluffy and airy. Light and delicious !
The sweet potato is incorporated mashed, which makes this dough the smoothest you have ever felt a dough, and this shows in the result as well. It gets a beautiful colour from the sweet potato and the taste is different than the ordinary bun.
Can be enjoyed with:
- Strawberry Jasmine Peach Jam
- Vegan Roasted Garlic Butter
- Caramelized Red Onion Sunflower Spread
- Vegan Sweet Potato Hummus
If you like these buns and the extra added vegetables, you might also like:
- Vegan Herbal Carrot Buns
- Vegan Spinach Buns - Popeye Buns
- Vegan Beet Root Buns
- Vegan Sweet Pumpkin Buns
- Vegan Cinnamon Rolls / Cinnabuns
Serves 14-16 big buns
- 600g sweet potato (1.3 lbs)
- 1 teaspoon salt
- 2.5 dl plant milk (1 cup)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon chia seeds
- 1 tablespoon linseeds / flaxseeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon granulated sugar
- 1 teaspoon ground turmeric
- 11g dry yeast (1 pack) (0.4 oz)
- 13 dl organic white flour (5½ cup)
- 80ml plant milk (1/3 cup)
- 2 tablespoons maple syrup
- Sesame seeds
- Salt (optional)
What you will need
- Cutting board and knife
- 1 vegetable peeler
- 1 big Pot
- 1 strainer
- 1 big bowl
- 1 fork
- Baking paper or silicone mat
- 2 baking trays
- 1 cup to measure
- 1 Brush
- Peel the sweet potato and chop it in medium sized chunks. Boil then in a pot with water and a teaspoon of salt for about 20 minutes. Strain the sweet potatoes when they’re soft and mushy. Transfer to the big bowl and add plant milk, salt, pepper and all the seeds and sugar. Mash with a fork until smooth.
- When the sweet potato is lukewarm add the yeast, stir and let sit for about 10 minutes to let the yeast wake up.
- Add two cups (5 dl) of flour and stir until the dough starts to form. Start kneading the dough with clean hands, adding 1 cup of flour (2 dl) at the time. At about 3-4 cups (9-10 dl) in, the dough feels super smooth and soft. Then transfer the dough to a clean table top.
- Keep adding the flour and kneading it, the dough will soak up all the flour very fast while kneading, you need to add all the 5½ cups (13 dl) of flour. Knead for about 5 minutes. When all the flour is incorporated the dough should feel velvety smooth. Cover with a bit of flour and put back in the big bowl.
- Cover with a clean kitchen towel and let rest for about 30-45 minutes, or until the dough risen to double the size. When the dough has doubled its own size, put the dough on the table top, gently knead it and cut into 14-16 evenly sized pieces.
- Shape all the buns in your hands, and place them on the two oven racks with baking paper or a silicone mat. Cover with a clean kitchen towel and let rise for about 30-45 minutes, or until the buns have doubled in size.
- In a cup mix the plant milk and maple syrup. When the buns have doubled in size glaze them with a brush and sprinkle them with sesame seeds and freshly grind salt.
- Bake the buns one tray at the time, bake in a preheated oven at 200 c (390 F) on normal setting, place the rack in the middle of the oven.
- Take out of the oven after about 25-30 minutes or when golden and let cool down. Bake the other rack afterwards. These are specially good eaten with the Vegan Garlic Butter or the Strawberry Jasmine Peach Jam.