Instructions

1. Pour lukewarm plant-based milk into a large bowl, add 1 tablespoon of sugar and sprinkle active dry yeast on top (crumble if using fresh). Set aside for 5 minutes.
2. Then add flour, 2 tablespoons of sugar, salt, melted vegan butter and vanilla extract. Mix well.
3. Knead the dough until soft and elastic, but not sticky. You may want to add more flour if your dough feels too wet.
4. Cover with kitchen towel and let it rest in a warm place for 1 hour to double in size.
5. Meanwhile blend all filling ingredients in a food processor into a paste.
6. Transfer the dough onto a working surface and roll it into thin rectangle. Evenly spread the walnut paste on top.
7. Fold the dough in half and cut like shown on the picture.
8. Now twist each piece and form a knot. It can get messy, but don’t worry, you’re not alone. Place the buns onto a lined baking tray. Again cover with kitchen towel and leave for 20-30 minutes in a warm place to ferment.
9. Preheat oven to 480°F (250°C).
10. Brush your buns with a little bit of plant-based milk and put in the oven. Bake for 5-7 minutes until golden brown.
11. Take out from the oven, cover with kitchen towel and let them cool before eating.