Welcome back dear friends! Here I am, I took a little break from recipes for almost the whole summer, but you have no idea how many I’ve accumulated to write! The almond milk buns I’m sharing with you today have been waiting for quite some time, but today is the right moment for them!
In the past few days, I picked up this recipe which was still written on a loose sheet, and after kneading, baking, and eating some new almond milk buns (which I’ll tell you about tomorrow)… well, I realized I couldn’t procrastinate any longer, I couldn’t keep accumulating variants of recipes not yet written!
So: tomorrow I’ll have ready the recipe of the variant (with spelt flour, ahhhhh spoiler!!!), but today here’s the original recipe, the one I started from to make tomorrow’s version. Does it seem convoluted? Noooo, it’s just organizational correctness! 😃
These almond milk buns are very simple buns, sweet but not too much, and always very very much appreciated at our house, especially filled, and especially for breakfast.
I hope you’ll like them too!! 😍
Recipe!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 9 Hours
- Preparation time: 10 Minutes
- Portions: 12 buns
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups type 1 flour
- 3/4 cup liquid sourdough starter (licoli)
- 7 oz almond milk
- 3 tbsps maple syrup
- 3 tbsps brown sugar
- 1 1/2 tbsps corn oil
- 2 tbsps sliced almonds (for decoration)
Tools
- Oven Sfornatutto
- Bowl
Preparation
Combine with the licoli (active, or refreshed about 4 hours earlier): sugar, maple syrup, oil, and almond milk.
Mix to dissolve the sugar.
Add the flour and knead by hand for about 10 minutes (or in the planetary mixer until the dough binds).
Let the dough rise in a sheltered place (inside the oven or inside the microwave) for 7-8 hours (i.e., overnight, if kneading in the evening).
Note: if it is very hot, like in this muggy summer, 6 hours may be enough.
In the morning, shape the buns, moisten them by brushing with some almond milk and decorate with sliced almonds.
Let them rise again in the pan for about an hour before baking.
Note: if in the morning the rising is optimal – it can happen if it’s hot like this period – you can also proceed directly to baking after shaping without further waiting.
Bake the buns at 392°F (200°C) for about 20 minutes.
They are excellent warm, with a crisp crust and a soft inside.
I recommend them for breakfast or snack, about half an hour after baking. 😋
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Frequently Asked Questions
What if I don’t have almond milk? What can I substitute it with?
No problem! Any other milk (plant-based or cow’s) will do.
Do you have soy milk at home? Then try this previous recipe of mine –> Sweet Soy Milk Buns. (It’s a very similar recipe because… a recipe that works is rarely changed! 😉)
