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Vegan Blueberry Knot Buns

Soft and bouncy vegan blueberry knot buns, perfect for beginner bakers.
Course Breakfast, Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Rising time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Servings 6
Calories 257kcal

Equipment

  • Rolling Pin
  • Measuring cups or scales
  • Muffin tin

Ingredients

FOR THE DOUGH

  • 60 ml water equals ¼ cup of water
  • 50 ml plant milk equals just under ¼ cup. use almond, soy or other plant milk
  • ½ tsp white sugar caster sugar
  • ½ sachet dry yeast half a sachet equals 3,5g
  • 30 ml oil any light oil such as olive or sunflower
  • 200 g bread flour also called strong white bread flour
  • 1 tsp cinnamon optional
  • 1 tsp lemon zest
  • ½ tsp salt

FOR THE BLUEBERRY FILLING

  • 1 tsp lemon zest
  • 1 tsp cornstarch
  • 9 tsp water
  • ¾ cup blueberries frozen
  • 100 g sugar equals approx. ½ cup
  • 1 pinch cinnamon

TOPPINGS

  • 1 tbsp flaked almonds
  • 2 tsp plant milk for glazing
  • 30 g apricot jam
  • 20 ml water or orange juice equals approx. 3,5 teaspoons
  • 2 tsp lemon zest to sprinkle on top when serving

Instructions

FOR THE DOUGH

  • Add warm milk and water to a large mixing bowl.
  • Stir. Add the remaining dough ingredients in this order: sugar, yeast, oil, four, cinnamon, lemon zest, salt. Make sure the salt isn't touching the yeast.
  • Combine the ingredients into a dough and knead for appoximately 10 minutes (by hand or in a breadmaker) to create an elastic, loose ball of dough.
  • Cover with a damp cloth and let rise at room temperature for 1 hour until doubled in size.
  • In the meantime, prepare your easy vegan blueberry filling (see below)
  • Sprinkle plenty of flour onto a flat surface.
  • Remove your dough from the bowl/pan and knock it back (knock it with your fist or knead for anbout 30 seconds). This will help get rid of excess air that was formed during the rising period.
  • Once you've knocked it back, use a rolling pin to roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches)
  • Use a knife or spoon to spread with the blueberry filling.
  • You will now need to fold your dough. Take the top third of your dough and carefully pull it over the second third.
  • Finally, pull the lower third of your dough over the second third to create a dough ‘pocket’. Press down the top side gently.
  • Cut dough into 6 equally-sized stripes.
  • Now is the time to form your knots. Hold one strip of dough, one hand at each end. Very gently stretch the strip length-wise to create a longer more compact strip of dough.
  • Hold the left end still whilst twisting the right end of the dough three times. Keep a hold of the left end of the dough and wrap the right end around the back of your fingers.
  • Keep moving the right end to fold all the way around and over your left end of the dough.
  • Finally, push the right end under the left to make your knot. Place all your buns on parchment paper.
  • Brush them over with plantmilk, cover in cling film and let rise for at least 45 minutes. Ensure that your cling film is NOT touching the buns at all. 
  • When the second rise is over, pop the buns into the oven and bake for 20-25 minutes at 356°F / 180°C (fan oven). 

FOR THE BLUEBERRY FILLING

  • Add all your ingredients to a small pan.
  • Heat up slowly on low to medium heat untill all your sugar dissolves and the blueberries have largely fallen apart.

FOR THE GLAZE AND TOPPINGS

  • To create your apricot jam glaze, simply combine apricot jam with water or orange juice.
  • Transfer to a pan and heat up until desired consistency. Serve your buns with fresh apricot jam glaze and top off with lemon zest if desired.

Notes

  • Use the step-by-step photos above as your visual guide.
  • This recipe has been tested using weight measurements (not cups). I always strongly recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
  • For best results, make sure to use strong white bread flour.
  • Make sure your salt isn't touching the yeast before you start kneading. To do so, create a small well in your flour. Then add salt to the well.
  • Don't alter the rise time: make sure you wait for a full hour for the first and full 45 minutes for the second rise.
  • When rolling out your dough, make sure to coat your work surface liberally with flour.
  • Do not overbake: this will result in a dry bun.
  • You can store these for later in an airtight container for 2-3 days at room temperature.
  • If you want to store the rolls for later don’t glaze them yet. Only glaze when serving.

Nutrition

Calories: 257kcal | Carbohydrates: 48g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 48mg | Fiber: 2g | Sugar: 21g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg