Unexpected recipe this one. I wanted to quickly prepare some sweet buns for Sunday breakfast, and since I had too much sourdough to use up before the upcoming holiday… instead of thinking about packing, clothes, and the iron, I started kneading 😀 and since I had some extra soy milk, I used that instead of cow’s milk.

Here’s the result!

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Other ideas for your sweet buns: 😉👇

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 13 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 1/3 cups all-purpose flour
3/4 cup soy milk
2/3 cup sourdough starter
4 tbsps corn oil
2/3 cup brown sugar

Tools

Bowl
Baking Tray
Cling Film

Steps

Dissolve the brown sugar in the slightly warm soy milk.
Dissolve the sourdough starter (refreshed the night before, left in the fridge overnight, and kept at room temperature for about 3 hours) in the sweetened soy milk.
Add the oil and flour and work with your hands for about ten minutes until you get an elastic dough (at this stage, it’s late morning of yesterday).
Let it rise at room temperature until it doubles in size (2-3 hours) (at this point, it’s early afternoon).
Divide the risen dough into balls and place them on a baking sheet covered with parchment paper, or in a tray, brush them with water, cover with cling film, and put them in the fridge.
I took the tray out of the fridge around midnight, just before going to bed, and let the buns rise at room temperature overnight.
This morning the buns were well risen and nice and soft, I removed the cling film, brushed the surface with some soy milk, and baked them.
Bake in the oven at 392°F (lower to 356°F halfway through) for 20 minutes.
Let the buns cool slightly before eating. They are very soft, and are ideal for breakfast or for children’s snacks.
We ate them filled with jam. Umm… actually, the kids had them with hazelnut cream. 😀
If you want to make my homemade hazelnut cream, I must warn you it’s not vegan 🤭 but I’ll leave you the link anyway! 😉
Enjoy your breakfast!!