I am so in love with season changes and the surprises that bring to us, the colours and the new tastes. My children growing out of the past season clothes. All feels renewing, in a perfect cycle of blossoming and resting.
This recipe (you can also find featured on the feedfeed website), that we made together Kimberly Aimee and me, is without any doubt the perfect tribute to the Autumnal scents. And, oh my! Are real, deal buns vegan and refined sugar free! The buns are not so sweet, for who loves subtle delicate tastes and perfect even for breakfast! But if you have a sweet tooth worry not! The decadent vegan cream cheese frosting make them a perfect sweet treat for a luxurious tea party.
So here you are:
For this recipe you need a wide bowl, a warm place for proving, and a baking trail (I like to bake rolls in a round one - 25ø cm circa).
Prep time :25 min - Proving time: 1 to 2 hours + 45 to 1 hour - baking time about 30 min
200gr spelt flour
250gr non bleached white flour
4 Tbsp raw coconut sugar
1 heaped tsp unrefined sea salt
7gr fast acting yeast (I use doves farm)
250ml almond milk + extra 3 Tbsp
1-2 Tbsp extra v olive oil to grease the proving bowl
Ingredients for the apple chinnamon filling:
2 crisp apples peeled and thinly sliced
7 Tbsp raw coconut sugar
2-3 Tbsp of cinnamon
Ingredients for the vegan cinnamon cream cheese frosting
4Tbsp coconut oil softened
1 cup powdered raw sugar
110g vegan cream cheese (mind the quality of the ingredients)
1/4 tsp pure vanilla powder or extract
1 tsp ground chinnamon
Dough: mix together all ingredients for the rolls, except the olive oil, until just combined. If the mixture is dry add bit by bit some milk for the right consistency. Better a bit soft than dry. Then knead the dough on a dry surface sprinkled with flour. Knead about 7-10 min. Then, in a large bowl greased with the oil, place the dough inside, cover with a damp cloth and leave to rest for 1-2 hours (or until doubled) in a warm place such as the oven with just light on. Length of time depends on the weather.
As the dough is rising, prepare the filling by peeling, removing core and slicing the apples. We used seasonal pink apples that have are crisp, tart and sweet. Give them a squeeze of lemon to prevent browning, if you like to.
When the dough is ready remove it from the bowl and roll it out with a rolling pin into a rectangular shape. Sprinkle the sugar and cinnamon evenly over the dough and then neatly place the apple slices to completely cover the dough. Roll it up and cut into 10/12 pieces. And place on a baking tin that can hold them all (25 cm ø circa).
Next allow the rolls to prove in a warm dry place for between 45min and 1 hour. Cook into the oven for 30 min at 180C/255F or until they start to get brown.
As the rolls are baking prepare the frosting. Sieve the powdered sugar (you can powder it in the food processor) and combine with the other ingredients over a bath-Marie.
When the rolls are ready, let them cool until tepid and drizzle with the frosting. Devour!
Silvia B xx