These romantically pink and sweet cream buns are the perfect treat for Valentines day.
This easy yeast dough is made with simple ingredients – but if you want to add a kick of color you should also have your beet root powder ready. And don`t worry – you will not taste the beet root flavor – just enjoy the color.
- If you are not a big fan of kneading you can use your kitchen machine
- If you do not have fresh yeast, I`m sure you have some dry yeast hidden away somewhere in your cubbords. It is amazing how I always seem to have this hidden away without effort.
- And if you are baking these buns for the first time, let me help you! Simply watch the recipe video below to see how easy it is.
Make your dough using a Kitchen Machine / Stand Mixer
Follow steps 1-7 on the recipe card, and use the bowl of a stand mixer / kitchen machine and your dough hook attachment when mixing the ingredients. Also, let the dough rise in this bowl.
Once the dough is finished rising for the first time, add a little bit of flour to the dough and let the machine do the kneading on low speed for about 7-10 minutes. From step 8 and onwards this is where you need to start working with your hands.
You can make these Cream Buns using Instant Yeast
If you do not have fresh yeast then you can make this recipe using dry instant yeast. To make this recipe using instant yeast, simply replace step 3. – 5. on the recipe card with the following:
- New 3: Add the dry yeast, sugar, flour and salt to a large mixing bowl and mix.
- New 4 & 5: Add the melted butter and oat milk mixture to the bowl with the dry ingredients and mix well.
- Good job! Now, continue on from step 6 in the recipe.
Fill you buns with Whipped Cream to make them true Cream Buns
Only fill the buns you are serving straigh away with the whipped cream. If you are a jam lover like me you can also serve these delicious buns with strawberry or raspberry jam. YUM!
If you have any leftover buns, you can store these in an airtight container on your kitchen counter. They taste just as good the next day. Or, you can freeze them and enjoy a sweet bun for a later treat.
I hope you will try baking these yummy pink cream buns the next time you are in the mood for something sweet – or of course for Valentines day. If you bake them I would love to hear from you, please give a star rating or write a comment to let me know what you think.
If you snap a picture, tag me on instagram @by.linaelisabeth – I look forward to seeing how your homemade vegan cream buns turn out!
Enjoy <3 and have fun!
Easy Vegan Cream Buns (can be made pink)
- 150 g vegan butter
- 400 ml oat milk barista edition you can also use almond milk or soy milk as substitutes
- 50 g fresh yeast
- 100 g sugar
- 670 g all purpose flour and more for the kneading process
- a pinch of salt
- 4-5 tbsp beet root powder optional - this amount is if you wish to make all of your buns pink
- 500 ml whippable vegan cream
- 2 tbsp sugar
Icing Sugar Topping
- powdered sugar
- strawberry or raspberry jam
- Melt the butter in a pot.
- Once the butter is melted add in the milk. This mixture should be around 37 degrees celcius (neutral). You can pour a few drops on the inside of your writst to check for the perfect temperature. Set to the side.
- Add the fresh yeast to a large mixing bowl. Then add the warm milk and melted vegan butter mixture and mix untill the yeast has dissolved.
- Add the sugar to the large bowl with the yeast mixture and mix.
- Add the flour and salt to the baking bowl and mix.Pink buns? If you want to make all of your cream buns pink then you can add in 4-5 tbsp beet root powder at this point. If you want none to be pink then ignore the beet root powder in the recipe. If you want half of your buns to be pink then add it in in step 8.
- Once mixed it is time to let your dough rise for the first time. Place the bowl with the dough in a warm place, covered with a kitchen towel, for 30 minutes (I place it in the sink with lukewarm water). The dough should double in size.
- Spread some flour on a baking surface and pour the fluffy dough onto the flour. Knead the dough for about 10 minutes, adding additional flour generously while kneading. For the final 1-2 minutes of kneading you should not need to add any more flour to the dough. The dough is now firm, and not sticky, but moist.
- (Ignore this step if you decided to make all your buns pink in step 5). If you want half of your buns to be pink:Divide the dough into two. Set one piece to the side. Take the other half of your dough, drizzle 2-2½ tbsp of beet root powder onto one of the halves and knead this for another 2-5 minutes until the color is evenly distributed in your dough.
- Roll the dough out and divide into 16 pieces. If you have two halves, one pink and one uncolored, simply divide each half into 8 pieces.Make sure each piece of dough is about the same size.
- Roll each of the dough pieces into a dough ball using your hands, and place them on a baking trey covered with baking paper (or a greased baking tray). Let the trey sit on your kitchen counter and cover the trey with the buns with a kitchen towel and let the buns rise for 20 minutes.
- While the buns are rising, preheat your oven to 200 degrees celcius (392 fahrenheit).
- Bake the buns in the middle of your preheated oven for 15-17 minutes.
- Take the buns out and place on a wire rack and let them cool down in room temperature.
Adding the cream to the cream buns
- Once the buns have cooled down, add the whippable cream and sugar to the bowl of a stand mixer. Whip the cream and sugar at high speed using the wire whisk. Whip for a couple of minutes until you get the right cream consistency. Cut 2/3 through each bun sideways. Add the whipped cream to a piping bag and fill your buns.Lightly drizzle your cream buns with powdered sugar.
- If you wish to mix it up you can also cut some cream buns in half, spread a thin layer of butter on them, and then top them with strawberry or raspberry jam, or simply serve it on the side.