Fluffy, fluffy, fluffy! These vanilla buns are so tasty your friends and family will be asking for the recipe after the first bite. This is one of my absolute favorite recipes – and definetely at the top of the list for vegan desserts, or desserts in general for that matter. It is also a perfect vegan dessert to serve at birthday parties.
This is an easy recipe to follow, but it does have a few steps so if you want to get an overview of the baking process you can have a look at the short video further down.
Baking with fresh yeast, whether it is bread or buns, is something we Norwegians learn early on in childhood. I remember learning to bake bread in my grandma`s kitchen. She would play with the dough and shape it into looking like a Troll and dinosaurs. It is a fun way of learning and spending quality time together – and I love this tradition.
When I vistit my family in Norway my 4 year old niece often asks “Aunt Lina, can we bake vanilla buns (skoleboller) together?” with a sweat smile and of course I say yes. It is fun to bake with kids, having them bake and shape the buns, and they absolutely love the result.
The full recipe gives you 12 large delicious vanilla buns, and it is easy to adjust the recipe if you want to bake more or fewer.
Ingredient tips for this vanilla buns recipe
- Use vegan butter (not margarine or vegetable oil) as butter really makes the fluffy buns taste to much better.
- For the vanilla pudding I use the “velvet vanilla” type from Alpro. It has a thicker consistency and you can store it in the cubboard for a long time, and so they don`t even have to take up space in the refridgerator.
- For the milk you can use other types of non-dairy milk as substitutes, such as oat milk, soy milk or cashew milk, just make sure to use a barista edition if you can get your hands on one.
I hope you feel inspired and ready to bake these vanilla buns the next time you are in the need of something sweet. If you bake them I would love to hear from you! Please 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 your buns!
Fluffy Vanilla Buns (Skoleboller)
- 150 g vegan butter
- 400 ml almond milk barista edition
- 50 g fresh yeast
- 80 g sugar
- 670 g all-purpose flour and more for the kneading process
- a pinch of salt
- 250 g vegan vanilla pudding
- 250 g powdered sugar
- coconut powder
- 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 baking bowl. Then add the butter and milk mixture and mix untill the yeast has dissolved.
- Add sugar and salt to the large mixing bowl and mix.
- Add the flour to the baking bowl and mix.
- Once the dough is mixed, place it in a warm spot, covered with a kitchen towel, for 30 minutes (I place it in the sink with luke warm water). The dough should double in size.
- Spread some flour on a baking surface and pour the dough onto the flour. Knead the dough for about 10 minutes, adding in flour generously while kneading. For the final 3-4 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.
- Roll the dough out and divide into 12 pieces.
- Roll the buns and place them on a baking trey covered with baking paper (or a greased baking trey).
- 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 15 minutes.
- While the buns are rising, preheat your oven to 200 degrees celcius (392 fahrenheit).
- Use a teaspoon - or your fingers - to make an indentation in the middle of each bun and fill the indentations with vanilla pudding (approximately 1 ½ topped teaspoon in each).
- Bake the buns in the oven for 15-17 minutes.
- Take the buns out and place on a cooling rack and let them cool down in room temperature.
- Once the buns have cooled down, take a medium bowl and mix the powdered sugar with some water to get the right consistency for your icing sugar (be careful not to add too much water at once, you may need less than you think). Pour some of the glazing onto each bun and drizzle coconut powder over the glazed buns. Let it sit for at least 15 minutes.