Espresso Cinnamon Buns

Name: Espresso Cinnamon Buns
Ingredients: 2 1/4 tsp instant yeast (good quality); 1 cup whole soy milk, warmed, plus 1/4 cup chilled soy milk – Use a good quality soy milk like bonsoy; 1 tsp plus 1/4 cup vegan syrup (something syrupy and sugary, like rice malt as it needs to feed the yeast); 8 Tbsp aquafaba; 5 vegan egg yolks made from an egg replacer such as Orgran’s Egg-like; 3 1/2 cups (or more) organic whole wheat baker’s flour; 1 cup spelt flour; 2 tsp Diamond Crystal salt or 1 tsp Morton kosher salt; 2 tsp vanilla extract; 1 cup (2 sticks) unsalted Vegan butter, cut into pieces, room temperature

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This recipe takes a little time but the result is sublime! Soft dough that melts in your mouth, combined with the familiar taste of coffee and cinnamon. This is perfect alongside a hot drink in the...

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Ingredients

2 1/4 tsp instant yeast (good quality)
1 cup whole soy milk, warmed, plus 1/4 cup chilled soy milk – Use a good quality soy milk like bonsoy
1 tsp plus 1/4 cup vegan syrup (something syrupy and sugary, like rice malt as it needs to feed the yeast)
8 Tbsp aquafaba
5 vegan egg yolks made from an egg replacer such as Orgran’s Egg-like
3 1/2 cups (or more) organic whole wheat baker’s flour
1 cup spelt flour
2 tsp Diamond Crystal salt or 1 tsp Morton kosher salt
2 tsp vanilla extract
1 cup (2 sticks) unsalted Vegan butter, cut into pieces, room temperature