Vegan Cardamom Buns

Dear Turkey,

Swedish cardamom

Buns are totally a thing

So I just made some

Vegan Cardamom Buns

(makes 12, adapted from here)

Ingredients:

- 2 c milk (I used soy unsweetened)

- scant 1/4 c coconut oil

- 3 T maple syrup

- 5-6 c flour (I used white whole wheat)

- 2 packets yeast

- 2 t cardamom

- 1/2 salt

- For the filling: more coconut oil, syrup, cardamom, and some sugar

Instructions:

- Heat the milk to wrist temperature and add the maple syrup, oil, and yeast. Let stand for a minute or two. 

- Knead in the remaining ingredients, trying not to let the salt directly touch the yeast if you can. Knead 10 minutes, adding flour or liquid as needed; dough should not be sticky. (If you are a bread-maker, you can do what I did, which was to measure the milk and estimate everything else, adding flour into the stand mixer while it was running.)

- Cover loosely and let rise for 30-60 minutes (I put mine into a just-warm oven). 

- Use your hands to spread/stretch the dough pizza-style onto a piece of parchment -- you want about cookie-sheet-sized. Then sprinkle/drizzle (again, no measuring necessary) the filling ingredients onto the rectangle. If your coconut oil is solid, just put little pieces of it around the dough. I used a few T oil and sugar, 1-2 T syrup, and a few t cardamom. 

- Fold the dough into thirds width-wise and then slice it into 12 slices with a big sharp knife. Gently stretch/twist each slice in your hands and then tie it into a knot. Arrange the knots on a piece of parchment paper on a cookie sheet (or something with a lip in case of leakage) and let them stand while you heat the oven.

- Bake at 375 F for 20-25 minutes, or until they are golden brown. Freeze the ones you aren't eating today.

Enjoy,

Tofu