Vegan Crumble Buns with Custard Filling | Recipe | Zucker&Jagdwurst

Ingredients

• For the dough:
• 200 ml (0.75 cup) plant-based milk (lukewarm)
• 21 g (0.75 oz) fresh yeast
• 50 g (0.25 cup) sugar
• 500 g (4 cups) wheat flour type 550 or spelt flour type 630
• 1 pinch of salt
• 50 g (0.5 stick) vegan butter
• For the crumble:
• 220 g (1.75 cups) wheat flour type 550 or spelt flour type 630
• 140 g (1.25 sticks) vegan butter
• 150 g (0.66 cup) sugar
• 8 g (1.5 tsp) vanilla sugar
• For the filling:
• 200 ml (0.75 cup) vegan whipped cream (cold)
• 8 g (1.5 tsp) cream stiffener
• 75 g (5 tbsp) vanilla pudding powder
• 40 g (2 tbsp) sugar
• 30 g (1 oz) agartine (30% agar agar)
• 800 ml (3.5 cups) plant-based milk
• 30 g (0.25 cup) icing sugar
• 1/4 tsp ground vanilla
• Also:
• icing sugar for serving