strawberry no-yeast swirl buns
“No-yeast dough works perfectly for buns, rolls, scrolls, you name it. These strawberry scrolls are filled with berry jam, rolled up into buns and dusted generously with with sticky strawberry sugar.”
Preparation Time
20 minutes
Cooking Time
25 mins
Servings
6
Ingredients
Swirl Buns:
- 250g self-raising flour or GF self-raising flour*, plus extra for dusting
- 10g caster or coconut sugar
- 250g thick vegan yoghurt*
- 100-130g strawberry jam
- 15g vegan butter, melted
Strawberry sugar:
- 2 tbsp maple syrup
- 50g caster or coconut sugar
- 1 tbsp freeze-dried strawberry powder
Directions
Preheat the oven to 160Fan/180*C and grease 6 muffin holes.
Stir together the flour, sugar and yoghurt with a spatula and bring to a thick dough. Tip onto a floured surface and bring to ball with your hands and knead for a few seconds until soft.
On a dusted surface or dusted piece of parchment, roll the dough out to roughly 30cmx30cm.
Spread with the jam, almost all the way to the edges.
Carefully roll up the dough into a log and use a spatula/palette knife to help if it is getting stuck.
Slice into 6 evenly sized buns. Place each bun into the muffin tray and brush with the melted butter.
Bake for 22-25 minutes until turning golden brown.
Stir together the sugar and freeze-dried strawberry powder.
While still warm, remove the buns from the tin and brush with the maple syrup and then dip into the strawberry sugar to coat evenly.
Store in an airtight container for 1-2 days – best eaten fresh. Note* if using GF self-raising flour, you will need 20-40g more yoghurt.
