Blue berry lemon buns (vegan recipe)

Prep time: 30 min/Cook time: 30 min/Resting time: 3 hrs

Baking utensils:

Guardini Brownie form square 24x24 cm

Ingredients for buns:

250 ml plant based milk
50 gr of coconut oil
450 gr flour
10 gr dry yeast
65gr granulated sugar
1 teaspoon salt
zest of 2 lemons

Filling:

2 tbsp corn flour
1 tbsp freshly squeezed lemon juice
280 gr good quality blueberry jam
zest of 1 lemon
300 gr blueberries, preferably fresh or thawed.

Topping:

100 gr powdered sugar
4 tsp lemon juice
it should be as fluid as thick cream

Gently melt the coconut oil with the plant based milk either in a microwave or small pot on the stove. Do not let it get too hot.
Put the flour, yeast, sugar into a big bowl; make sure when you add the yeast that it does not get in touch with the sugar until you mix everything up with a whisk. Make a whole in the middle and pour the oily milk. Add the lemon zest and mix everything with a wooden spoon until it forms a ball of dough.
Sprinkle some flour on a flat surface or countertop and knead about 10 minutes. Do not use too much flour as this will make the dough dry; it should be smooth and elastic. Or use a kitchen machine if you have one.
When you are done with the dough put it in an oiled bowl, cover and let it rise on a warm spot for about 2 hours or in a cold spot overnight.

After the dough has doubled in size, knead it shortly to prevent bubbles in your dough.
Sprinkle a bit of flour on your countertop and roll out the dough in a rectangle shape of about ¾ cm thick.
Prepare the filling and spread it thinly over the dough, after which you carefully roll it. Cut it in pieces of about 3-4 cm and place the rolls in the oiled baking tin. Cover with cling film and let it rest for another hour.
Heat up the oven to about 175gr C and bake the buns for about 30-40 minutes. Check whether it is done with a fork; make sure it does not become to dry. If the top threatens to become to dark cover with tin foil.
When done, leave the buns to cool in the tin for about 30 minutes. Carefully pry the sides lose with a rubber spatula, place a plate on top and turn it upside down then put it on your prettiest serving tray.

Pour the topping and enjoy! You can save it up to 2 days in an airtight box or freeze.

Of course, you can make this the traditional way with cinnamon or try something exiting with any kind of fruit and jam you like.