Ingredients:
For the Buns:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm non-dairy milk (such as almond or soy)
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
For the Vegan Custard Filling:
- 1 cup coconut milk (full-fat)
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon turmeric powder (for color)
- 1 teaspoon vanilla extract
Instructions:
For the Buns:
- Activate Yeast:
- In a small bowl, combine warm non-dairy milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour and salt.
- Combine Wet Ingredients:
- Add the activated yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms.
- Knead Dough:
- Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
- Let it Rise:
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Divide and Shape:
- Punch down the risen dough and divide it into small portions. Shape each portion into a ball.
- Make Custard Filling:
- While the dough is rising, prepare the custard filling. In a saucepan, whisk together coconut milk, sugar, cornstarch, turmeric powder, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
- Fill Buns:
- Flatten each dough ball into a disc, spoon a dollop of the cooled custard filling into the center, and pinch the edges to seal.
- Let Rise Again:
- Place the filled buns on a baking sheet, cover with a cloth, and let them rise for another 30-45 minutes.
- Bake:
- Preheat your oven to 350°F (175°C). Bake the buns for 15-20 minutes or until they turn golden brown.
- Cool and Serve:
- Allow the Vegan Custard Buns to cool slightly before serving. Enjoy the soft, sweet, and custard-filled goodness!