*edit* My computer and Tumblr are both annoying me so I will put the other recipes up later!
Done baking for today. Blayne might still make brownies, but these cinnamon buns and cupcakes should sell well. I was happy with how the icing turned out- I tweaked it today with more agar agar powder and it set pretty stiff which is helpful when you are transporting 30 cupcakes. I actually don't have egg replacer here and didn't heat the soymilk up, so if you don't either, your buns will be fine.
Here is the repost of the cinnamon bun recipe:
Cinnamon buns/Brioches à la canelle
Cinnamon buns take a bit more planning than other baked goods because they are leavened with yeast, but the payoff of deliciousness is worth the effort. Plus, people are always impressed that you managed to make *gasp* VEGAN cinnamon buns! They’re no more difficult and not much different than regular ones.
The recipe is adapted from The Joy of Vegan baking- Colleen Patrick-Goudreau. I usually forgo the icing, since these are amazing without it and it’s not really necessary.
Dough4.5 t egg replacer1/2 c + 6T warm water5 c unbleached all purpose flour 1 packet of active dry yeast1 c almond milk1/3 c vegan margarine1/3 c sugar1 t saltFilling3/4 c firmly packed brown sugar1.5 T cinnamon1/2 c vegan margarine3/4 c chopped dates or raisins (dates pre-soaked in boiling water for 10 min if dried) (optional)1/2 c chopped walnutsIcing (OPTIONAL) 1 c icing sugar2 T vegan margarine1 t vanilla2 T almond milk 2 T agar agar powder
First of all, fill a glass cup or jar with the 1/2 c of warm water and add the packet of yeast. Stir for about 1 min, then let stand 5 min- until a foam forms on top which indicates the yeast is ALIVE. Water that is too hot kills the yeast, too cold doesn’t activate it. A trick is to but 1 t of sugar in the warm water to feed the yeast.
In a large bowl, dump 4 of the 5 cups of flour. Make a pit in the centre of the flour. Save 1 cup for adjusting the wetness of the dough and set aside.
In a med bowl, whip the egg replacer with 6 T of warm water for about 1 min and set aside. In a small pot, melt the sugar and margarine with the almond milk and salt. Don’t overcook- it should take less than 5 min on medium heat. One melted, just add the sugar mixture to the flour, along with the egg replacer and yeast mixture. Integrate the wet and dry ingredients by scooping the flour up into the wet mix slowly. You want to form a wet dough with no lumps of flour. Once it’s all mixed, turn the dough out onto a flat floured surface for kneading, ready with the 1 c of dry flour set aside to add intermittently to dry out the dough as needed. Use discretion- if the dough is too dry, add water/almond milk. After about 3-5 min of kneading, you are ready to set the dough aside in a large greased bowl. Cover it with a wet dish towel and place somewhere warm to rise for 1-2 hrs. Punch it down after about half the time, recover with towel and let it continue to rise. Punch it down again just before using it.
Meanwhile prepare the filling and icing by mixing all the ingredients and set them in the fridge.
To roll out the dough, cut off half the dough and roll out on a lightly floured surface in arectangle shape to make more/shorter buns, or a square shape for less/taller buns. Spread some filling evenly along one edge of the dough and roll up the dough into a log shape, pinch the ends. Slice it into 8-12 even size spirals and arrange them on a cookie sheet or lasagna pan- A cookie sheet yields crunchier buns, a lasagna pan yields chewier buns. Repeat until dough is used up and make sure to crowd the buns together, don’t space them out. Cover with a towel and let rise another 10-20 mins. Preheat the over to 375. Brush with a little more almond milk and bake for 20-25 min, until the buns are browned. Let cool for 10 min, then drizzle on the icing and serve.