Pumpkin Morning Buns - Vegan & Nut-Free
A croissant-like pastry dough is loaded with a sweet pumpkin filling and rolled in spiced sugar. Buttery and light, these Pumpkin Morning Buns are a deliciously flaky pastry.
Makes 12 servings
Ingredients
For the pre-ferment:
- 1½ c unsweetened soy milk lukewarm
- 1 tsp maple syrup
- 2 tsp active dry yeast
- 1½ c bread flour
For the dough:
- ½ c unsweetened soy milk cold or room temp
- 2 tsp vanilla extract
- ¼ c maple syrup
- 2½ c bread flour
- ½ tsp salt
- 4 tbsp unsalted vegan butter softened
To laminate the dough:
- ½ c unsalted vegan butter cold
For the filling:
- ⅓ c pumpkin puree
- ⅓ c brown sugar
- 1 tbsp pumpkin pie spice
- 1 tbsp cornstarch
For the topping:
- 6 tbsp granulated sugar
- 1 tsp pumpkin pie spice
- 1 tbsp vegan butter melted
Instructions
First, activate the yeast and pre-ferment the dough.
- Mix together the lukewarm milk and maple syrup in a large bowl then add in the yeast and let sit until foamy, about 10 minutes.
- Incorporate the bread flour into the yeast mixture, this should be almost like a batter in consistency. Cover with a damp tea towel or a lid and let sit at room temperature for 30 minutes or until the dough has some bubbles.
Next, finish the dough.
- After the pre-fermentation, add the rest of the dough ingredients and either using a rubber spatula or stand-mixer mix until the dough comes mostly together.
- One tablespoon at a time, add in the softened butter and knead until all of the butter is incorporated and the dough is smooth. Let the dough sit covered in the fridge overnight, at least 8 hours.
After resting, laminate the dough.
- First, prepare the butter by measuring out the butter needed and gently pounding it into an even square, no more than ¼-inch thick.
- Next, on a lightly floured surface, press some air out of your dough and roll into a rectangle that's about 1 inch thick.
- Place the butter square in the center of the dough then wrap the corners of the dough around the butter until it's fully encased. Gently press together the seams of the dough and turn it over.
- Gently roll out the dough into a ½-inch thick rectangle, taking care to not let the butter tear the dough, and fold the top and bottom of the dough inwards like an envelope. Cover the dough in a damp tea towel and let sit in the fridge until everything is chilled again, at least 30 minutes.
- After the dough rests, place it on a lightly floured surface and spin it 90 degrees from where it was previously (you want to roll it out on the opposing side from where the folds are). Gently roll out the dough into a ½-inch thick rectangle. Again, make sure to not press hard enough to make the butter get exposed.
- Fold the dough like an envelope and spin 90 degrees once more. Roll it out the same as before and fold for the final time. Wrap in a damp tea towel and let rest in the fridge for at least 30 minutes once more.
Time for the filling.
- In a small bowl mix together all filling ingredients until smooth then set aside.
- Roll out the dough like you would for cinnamon rolls then spread the filling out evenly, making sure to leave a border of dough without filling.
- Gently roll the filled dough into a log then cut into 12 equal pieces. It helps to slightly pull and wrap the dough as you roll it up so the filling doesn't get squeezed out.
- Evenly place the cut buns on a lightly buttered baking sheet and let these rise a final time covered with a damp tea towel at room temperature for an hour.
Finally, bake and finish.
- Once the buns have doubled in size, bake at 375℉ (190℃) for 30-40 minutes, turning the baking sheet halfway through baking. Once golden brown remove from the oven and let cool slightly.
- Whisk together the granulated sugar and pumpkin pie spice. Then, brush some melted butter on each of the buns and carefully completely cover the buns in the spiced sugar. Once covered in sugar, enjoy!
Nutrition
For one serving: Calories: 366 cal | Carbohydrates: 53 g | Protein: 7 g | Fat: 14 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Sodium: 220 mg | Potassium: 142 mg | Fiber: 1 g | Sugar: 18 g |