6dl2 ½ cups non-dairy milk such as soy, almond, or cashew milk
150grams1 stick + 2 tablespoons vegan butter, diced into small pieces
450grams15 oz or 1 ½ cups homemade vegan nutella
Melted vegan butter for brushing the top of the buns
100gramsa scant cup confectioner’s sugar
3tablespoonsfreshly pressed orange juice
1teaspoonyellow vegan food coloring
Homemade Vegan Nutella
Preheat the oven to 350° Fahrenheit (175° Celsius). Place the hazelnuts in a single layer on a baking sheet and place in the oven for about 10 minutes. Remove from the oven and as soon as the nuts are cool enough to handle, wrap them in a clean kitchen towel and make a pouch. Remove the skins off the hazelnuts using your hands (quicker than doing them one by one!) and place them in a high-speed blender and blend until they are finely ground and almost start to form a ‘butter’ consistency.
In a double boiler, place the chocolate chips, coconut milk, maple syrup, and salt over medium heat and whisk together. Once melted, pour into the blender along with the hazelnuts and process until smooth.
Transfer to a clean airtight container and place in the fridge until ready to use.
Keeps for about a week in the fridge.
To make the buns:
Make sure all your ingredients are at room temperature. Add all the ingredients except the butter into the bowl of a stand mixer. Fit the stand mixer with a dough hook and start kneading the dough on low for about 5 minutes.
Increase the speed and continue mixing for another 3-4 minutes until you have a smooth, firm dough releasing from the side of the bowl.
Slowly add in the butter and continue kneading for another 2-3 minutes until all the butter is incorporated.
Cover the dough with a clean towel and place it in a warm spot away from drafts and let rise until double in size for about 1 ½ hours.
Preheat your oven to 400° Fahrenheit (200° Celsius). Generously grease a 9 x 13 inch (23x33cm) baking dish and set aside.
Place the dough on a lightly floured surface and with a rolling pin shape the dough into a 15x20 inch (about 40x50 cm) rectangle about ½ inch thick.
Evenly spread the nutella on the surface, leaving about ½ inch border on one of the long sides, and roll the dough into a log. Trim ends and cut into 12 rounds and place into the prepared baking dish, cover with a towel and let rise again for another 30 minutes.
Brush the top of the buns with a little melted vegan butter and bake in the middle rack of the oven for about 20-25 minutes until golden on top. Let cool on a rack while you make the orange glaze
To make the orange glaze:
Combine all the ingredients in a small bowl and whisk together with a fork until you have a fairly thick, yet runny glaze. You may need to adjust the sugar/liquid until you get the appropriate consistency.
Once the buns are cool, drizzle the orange glaze over the buns and serve!
Nutella Swirl Buns with Orange Glaze https://arcticgrub.com/nutella-swirl-buns-with-orange-glaze/