Vegan Vittles Pecan Sticky Buns
Let’s start Monday off with something warm, gooey, and sweet! These Pecan Sticky Buns (page 68) are from my new favorite cookbook, Vegan Vittles, another from Book Publishing Company. I’ve been cooking through it lately and every single recipe is nothing short of amazing. I’ve decided Jo Stepaniak is my vegan cookbook hero! She writes recipes in a manner that is so intuitively easy to follow. Not only is this book filled with fantastic recipes, many of the pages feature rescue stories from farm sanctuaries or veganized sayings, such as, “There’s more than one way to peel a potato,” rather than, “There’s more than one way to skin a cat.” I found myself flipping through the sayings and stories as I waited on things to boil or bake.
Vegan Pecan Sticky Buns
- 2/3 cup plain or vanilla soymilk or rice milk
- 1/4 cup frozen apple juice concentrate (do not thaw)
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 1/2 teaspoons active dry yeast
- 1/4 teaspoon salt
- 2 1/2 cups whole wheat flour, more or less as needed (at room temperature)
- 1/2 cup maple syrup
- 1/2 cup coarsely chopped pecans or walnuts
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vegetable oil
Pour the soymilk into a small saucepan and scald it over medium-high heat. Remove from the heat and pour into a large bowl. Stir in the juice concentrate. The mixture should now be lukewarm.
Stir in the 1 tablespoon oil, yeast, and salt. Gradually beat in 2 cups of the flour (more or less as needed) with a wooden spoon, adding only 1/2 cup of the flour at a time, until the mixture forms a soft but pliable dough.
turn the dough out onto a floured board, and knead for about 5 minutes, or until it is smooth and elastic. Alternatively, knead the dough directly in the mixing bowl. It is necessary to work in the additional 1/2 cup of flour (more or less as needed) in order to knead the dough properly and achieve a smooth, elastic consistency.
Lightly oil a large, clean bowl and place the dough in it. Turn the dough around so that it is lightly oiled all over. Cover the bowl with a clean, damp tea towel, and let the dough rise in a warm place for 30-60 minutes, or until doubled in size.
Mist an 8-inch square glass baking pan or a 9-inch round cake pan with nonstick cooking spray. Pour the maple syrup into the pan, and spread it around so it evenly covers the bottom. Sprinkle the nuts evenly over the maple syrup. Set aside.
Combine the sugar and cinnamon in a small bowl. Stir well and set aside.
Punch the dough straight down in to the center with your fist. Then punch it in about 8 places. Turn the dough out onto a board or flat surface and knead it for 1-2 minutes.
Flour the board lightly and roll the dough out into a rectangle, approximately 8 x 15 inches. Using your fingers, spread the 1 teaspoon of oil over the dough. Sprinkle the cinnamon-sugar mixture evenly over the oil, to within on-half inch of the edge. Roll the dough into a log, starting with one of the shorter sides. Pinch the end seam closed with lightly water-dampened fingers.
Slice the log into 9 equal slices for the square pan, or 10 equal slices for the round pan, and place the pieces swirl-side up over the nuts and maple syrup in the prepared pan. Arrange the buns so they are not touching. Cover buns with a clean, damp cloth or tea towel, and let them rest for 10 minutes. Preheat the oven to 350 degrees F while the buns are resting.
Bake for 20-22 minutes, or until the buns are lightly golden brown. Place a large plate or serving platter over the buns. Hold the plate and baking pan together using an oven mitt or pot holder in each hand, and carefully turn them over in unison. Let the baking pan cover the buns for 1-2 minutes before lifting off straight up. This will allow the maple syrup and nuts to adhere to the buns. Serve warm or at room temperature.
Vegan Vittles Pecan Sticky Buns are so delicious! And they’re a lot easier to make than I expected. The most time-consuming steps are letting the dough rise and rest, and while they’re baking they make the house smell so yummy. I can definitely see making these for the family to wake up to on Christmas morning. Wow, Christmas, I’m really getting ahead of myself! But the cool, crisp air and changing of seasons has put my mind in that warm, cozy, cinnamon-y place.
Do you spend a little extra time in the kitchen on the weekends?