Instructions

1. In a large mixing bowl stir together lukewarm soy milk and 1 tablespoon of sugar. Sprinkle dry yeast on top (or crumble fresh) and set aside for 5 minutes to ferment.
2. Meanwhile in a small bowl combine psyllium husk and water to create a vegan egg substitute.
3. Add vegan egg into the yeast mixture along with flour, melted vegan butter, oil, vanilla extract, salt and another tablespoon of sugar. Mix well.
4. Knead the dough for few minutes until it’s elastic. It shouldn’t be too wet and sticky. If it feels wet add more flour.
5. Cover the dough with kitchen towel and leave in a warm place for approximately 1 hour to double in size.
6. Divide the dough into 4 to 6 pieces. Roll out each piece into thin rectangle and sprinkle liberally with cinnamon sugar.
7. Fold the dough like it’s shown on a picture.
8. Make the incision and open it like a book so it looks like a heart. Repeat with the rest on the dough.
9. Place your buns onto lined baking tray, cover with kitchen towel and leave for another 20-30 minutes to ferment.
10. Preheat oven to 350°F (175°C).
11. Brush the buns with soy milk and bake for 15-20 minutes until golden.
12. Remove from the oven, cover with kitchen towel again and let them cool. Best to be eaten the same day.