Hey y’all! Emily here, back from my Austin kitchen with a recipe that’s got me absolutely going crazy for spring – Vegan Rhubarb and Ginger Buns! If you are anything like me, you are always on the hunt for that perfect sweet treat that’s both delicious and plant-based. Apart from the usual suspects like cookies and brownies, these buns offer a unique flavor profile that’s sure to tantalize your taste buds. I am to show you how easy it is to bake these soft, fluffy delights right in your own kitchen.
These aren’t your average cinnamon rolls. We’re talking tangy rhubarb, spicy ginger, and a melt-in-your-mouth vegan dough. Since I first experimented with this recipe, I’ve been tweaking it to perfection, and I certainly think I’ve nailed it. I am to share all my secrets with you!
Why You’ll Love This Recipe
What’s not to love? These buns are:
- Vegan-friendly: Completely plant-based, so everyone can enjoy them.
- Flavorful: The combination of rhubarb and ginger is a match made in heaven.
- Soft and fluffy: The dough is perfectly tender and light.
- Easy to make: Don’t let the word “buns” intimidate you. I’ll break it down step-by-step.
- Impressive: Perfect for brunch, dessert, or a special occasion.
Ingredients
- 500 g / 4 cups all-purpose wheat flour (if you live in Europe, use 550 type flour)
- 50 g / ¼ cup caster sugar or maple syrup
- ½ tsp salt
- 7 g / 2¼ oz instant / fast-action dried yeast
- approx. 285 ml / 1 cup + 3 tbsp warm plant milk (I used soy milk)
- 25 g / 2 tbsp coconut oil (optional but highly recommended)
- 2 tsp maple syrup / sugar + 2 tsp plant milk for glazing
- 500 g / 17.5 oz fresh pink rhubarb, divided
- 50 g / 4 tbsp sugar, stem ginger syrup or maple syrup
- 4-5 pieces of stem ginger in syrup, chopped very finely
- 1-2 tbsp maple syrup
- approx 70 g / ½ cup icing sugar
Step-by-Step Instructions
Alright, let’s get baking! I am here to guide you through the process. Don’t worry, even if you’re a beginner, you can totally do this.
- Prepare the Dough: Mix flour, sugar, salt, and instant yeast in a large mixing bowl. If using maple syrup, hold off on adding it just yet.
- Add the Liquid: Stir in warmed-up plant milk. If you’re using maple syrup (or another liquid sweetener), use 60 ml / ¼ cup less plant milk and add the maple syrup to the milk before adding it to the dry ingredients.
- Combine: Stir everything together with a large wooden spoon. You might need to add a tablespoon or so more milk if the mixture is too dry to stick together roughly at this point, but do so very gradually. When the mixture has mostly stuck together, turn it out onto a work surface or bread board.
- Knead the Dough: Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Then, reform the dough, turn it 90 degrees, and start again. Halfway through the kneading, incorporate coconut oil (solid, not melted) into the dough. It will make the dough slippery at first, you might think it has been ruined – but it has not! It will make for a richer dough. Keep on kneading, and the dough will become elastic and smooth soon. In total, the kneading should take about 15 minutes for this amount of dough.
- First Proof: When the dough is smooth, form it into a ball and coat in a thin layer of oil. Place it in a large mixing bowl and cover with a clean tea towel. Leave it in a warm place (but not too warm!) until it has doubled in size – about 1 hour. It’s a good idea to take a photo of the dough at the beginning so that you are sure when it has doubled in volume.
- Prepare the Filling: While the dough is proofing, make the filling (see FILLING section below).
- Deflate the Dough: Once the dough has doubled in size, empty it out onto a work surface and push the air out with your fingertips.
- Roll Out the Dough: Roll the dough into a large rectangle that is about 36 cm / 14″ wide. The height depends on how swirly you want the buns – the thinner the dough, the more swirls and therefore filling your buns will end up with. 40 cm / 15¾” height is what mine was.
- Add the Rhubarb Filling: Spread a thin layer (you don’t want the buns to end up soggy) of blended rhubarb all over the rolled-out dough. Sprinkle evenly (!) with finely chopped candied ginger and raw rhubarb slices, making sure they land on their sides for the most part.
- Roll into a Log: Starting from the bottom, roll the dough tightly so that you end up with a 36 cm / 14″ long “dough snake”.
- Cut the Buns: Now, depending on your baking dish, divide the dough into 9 or 12 even (4-3 cm / 1.5 – 1.1″) segments. I find that a square or round dish, like mine, needs 9 and a rectangular one needs 12 pieces. Use a long piece of sewing thread to do the cutting as it does not squash the filling as much as a knife does. Place the thread under the snake and overlap the thread on the top of the snake where you want the cut to be, pull tight to cut.
- Second Proof: Place the segments, swirls face up, on a lightly oiled baking dish, leaving 1-2 cm between each bun. If you can fill the baking tray, this is ideal. Leave the buns (covered with a kitchen towel) to prove again for another hour. Toward the end of this time, preheat the oven to 175° C / 350° F.
- Bake: Brush the buns with the maple syrup + plant milk glaze and bake them for about 30-35 minutes, until golden brown. Cover the top with a piece of kitchen foil if you find that they are browning too quickly.
- Make the Icing: While the buns are baking, create the icing by combining a tablespoon or so of the rhubarb puree with icing sugar and mixing really well. Adding more rhubarb puree will make the icing pinker but it will set a little looser.
- Glaze and Ice: Take the buns out of the oven when they are lovely and golden, and brush them with maple syrup (or sugar syrup) while they are still hot. Once they are cool, drizzle the rhubarb icing on top.
Filling Instructions
- Preheat Oven: Heat up the oven to 200º C / 390º F.
- Prepare Rhubarb: Divide all your rhubarb into thirds. Cut one-third of the rhubarb into very thin slices – they will be folded into the dough, so they need to be thin to cook through as the buns bake. Cut the rest into 1″ / 2 cm long segments.
- Bake Rhubarb: Toss the rhubarb segments in sugar (maple syrup or ginger stem syrup!) and bake until soft, it will take about 10 minutes (depending on the thickness).
- Blend: Transfer to a blender and blend until super smooth. Set aside.
Pro Tips for Perfect Vegan Rhubarb Buns
- Yeast Activation: Make sure your plant milk is warm (not hot!) to activate the yeast properly.
- Kneading is Key: Don’t skimp on the kneading time. It’s what gives the buns their soft, fluffy texture.
- Patience is a Virtue: Allow the dough to rise fully during both proofing stages. This will ensure a light and airy bun.
- Don’t Overfill: Be careful not to overfill the buns with rhubarb filling, as this can make them soggy.
- Baking Time: Keep a close eye on the buns while they’re baking to prevent them from browning too quickly.
Common Mistakes to Avoid
- Using Cold Plant Milk: This can prevent the yeast from activating properly.
- Over-Kneading: Over-kneading can result in tough buns.
- Rushing the Proofing Process: This can result in dense, undercooked buns.
- Over-Baking: Over-baking can result in dry, hard buns.
Variations
Want to mix things up? Here are a few ideas:
- Add Citrus Zest: A little lemon or orange zest can add a bright, fresh flavor.
- Use Different Spices: Try adding cinnamon, cardamom, or nutmeg to the dough or filling.
- Add Nuts: Sprinkle chopped pecans or walnuts over the filling before rolling up the dough.
- Chocolate Chips: Embrace it in a chocolate version with vegan chocolate chips sprinkled in with the rhubarb.
How to Store Vegan Rhubarb Buns
These buns are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2 months. Reheat in a warm oven or microwave before serving.
Frequently Asked Questions (FAQ)
I am able to answer some common questions that may come up!
- Can I use a different type of flour? Yes, you can use a gluten-free blend, but the texture may be slightly different.
- Can I use a different type of plant milk? Absolutely! Almond, oat, or cashew milk will all work well.
- Can I make these ahead of time? Yes, you can prepare the dough and filling ahead of time and assemble the buns the next day.
- Are these buns really vegan? Yes, all the ingredients in this recipe are plant-based.
Serving Suggestions
These Vegan Rhubarb and Ginger Buns are delicious on their own, but they’re even better with a few accompaniments:
- A cup of coffee or tea: The perfect way to start your day.
- Vegan ice cream: For a decadent dessert.
- Fresh fruit: A light and refreshing side.
I hope you enjoy this recipe as much as I do! Let me know in the comments below if you try it out. Happy baking, y’all!
Remember, cooking should be fun and approachable. Don’t be afraid to experiment and make this recipe your own. You got this!
This recipe is my modern twist on a classic. All the flavors of spring baked into a soft, fluffy bun. Crazy for it!