Vegan Rhubarb and Ginger Buns: A Deliciously Spicy Treat

Hey y’all! Emily here, straight from my Austin kitchen, and I am absolutely bursting to share this recipe with you. If you’re anything like me, you’re always on the hunt for that perfect sweet treat that’s a little bit different, a little bit special. Well, look no further, because these Vegan Rhubarb and Ginger Buns are about to become your new obsession. I am going crazy for these things!

I’ve always been a huge fan of rhubarb. There’s something so nostalgic and comforting about it, reminding me of my grandma’s pies. But let’s be honest, sometimes rhubarb recipes can feel a little…dated. That’s why I wanted to give this classic ingredient a modern, plant-based twist with a little spicy kick. These buns are soft, fluffy, packed with tangy rhubarb, and warmed by the subtle heat of ginger. Trust me, they’re a total game-changer.

Since I went vegan a few years ago, I’ve been on a mission to veganize all my favorite comfort food recipes. And I certainly embrace it! Sometimes it’s a breeze, other times it’s a bit of a challenge. But I am to tell you, this one was a resounding success! Even my non-vegan friends are crazy for these buns.

Why You’ll Love This Recipe

Okay, let’s get down to brass tacks. Why should you spend your precious time making these Vegan Rhubarb and Ginger Buns? Here’s why:

• Flavor Explosion: The combination of tart rhubarb and spicy ginger is simply divine. It’s a flavor party in your mouth!
• Perfectly Soft and Fluffy: These buns are seriously pillowy. The secret? A little bit of coconut oil in the dough.
• Vegan-Friendly: No dairy, no eggs, no problem! These buns are completely plant-based and totally delicious.
• Impress Your Friends: These buns look and taste like they came straight from a fancy bakery. Get ready for the compliments to roll in!
• Embrace it in your own way: This recipe allows you to add your own twist and experiment with different flavors.

Ingredients

Here’s what you’ll need to make these amazing buns. Don’t be intimidated by the list – it’s mostly pantry staples!

• 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’ve broken down the process into easy-to-follow steps. I am able to guide you through it!

1. Make the Dough: Mix flour, sugar, salt, and instant yeast in a large mixing bowl. If using maple syrup, don’t add it yet.
2. Add the Wet Ingredients: Stir in warmed-up plant milk. If using maple syrup (or another liquid sweetener), use 60 ml / ¼ cup less plant milk and add maple syrup to the milk before adding to the dry ingredients.
3. Combine and Knead: Stir everything together with a large wooden spoon. You may 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 the mixture out onto a work surface or bread board.
4. Knead Like a Pro: Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. You 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.
5. First Proof: When the dough is smooth, form it into a ball and coat in a thin layer of oil. Place 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 hr. 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. While the dough is proofing, make the filling (see FILLING section below).
6. Punch It Down: Once the dough has doubled in size, empty it out onto a work surface and push the air out with your fingertips.
7. Roll It Out: Roll the dough into a large rectangle that is about 36 cm / 14″ wide. The height depends 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.
8. Add the 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.
9. Roll It Up: Starting from the bottom, roll the dough tightly so that you end up with a 36 cm / 14″ long “dough snake”.
10. 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.
11. 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.
12. 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.
13. 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.
14. 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.
15. Prepare Rhubarb: Heat up the oven to 200º C / 390º F.
16. Slice 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.
17. 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).
18. Blend Rhubarb: Transfer to a blender and blend until super smooth. Set aside.

Pro Tips for Perfect Buns

Want to take your Vegan Rhubarb and Ginger Buns to the next level? Here are a few of my tried-and-true tips:

• Use a Kitchen Scale: Baking is a science, and accuracy is key. Using a kitchen scale to measure your ingredients will ensure the best results.
• Don’t Overheat the Plant Milk: Make sure your plant milk is just warm, not hot. If it’s too hot, it can kill the yeast.
• Be Patient with the Dough: Don’t rush the proofing process! Let the dough rise in a warm place until it has doubled in size. This will give you the softest, fluffiest buns.
• Use a Sharp Knife or Thread: When cutting the dough into buns, use a sharp knife or a piece of sewing thread to prevent the filling from being squashed. Apart from the right tools, the ingredients matter as well.
• Don’t Overbake: Keep a close eye on the buns while they’re baking. Overbaking will result in dry, tough buns.

Common Mistakes to Avoid

We all make mistakes in the kitchen, but here are a few common pitfalls to watch out for when making these buns:

• Using Expired Yeast: Make sure your yeast is fresh! Expired yeast won’t activate properly, and your dough won’t rise.
• Adding Too Much Flour: Be careful not to add too much flour to the dough. Overly dry dough will result in tough buns.
• Overmixing the Dough: Overmixing can develop too much gluten, resulting in dense buns. Mix until just combined.
• Not Letting the Dough Rise Enough: Patience is key! Make sure the dough has doubled in size before baking.
• Overbaking: As mentioned before, overbaking will result in dry buns. Keep a close eye on them!

Variations and Substitutions

Want to put your own spin on these Vegan Rhubarb and Ginger Buns? Here are a few ideas:

• Add Citrus Zest: A little lemon or orange zest in the dough or filling will add a bright, zesty flavor.
• Use Different Spices: Experiment with other warming spices like cardamom, cinnamon, or nutmeg.
• Add Nuts or Seeds: Sprinkle chopped nuts or seeds on top of the buns before baking for added texture and flavor.
• Make it Gluten-Free: Use a gluten-free flour blend to make these buns gluten-free. Keep in mind that gluten-free dough can be a bit more delicate, so handle it with care.
• Vegan Rhubarb and Ginger Cake: Instead of buns, bake the dough in a cake pan for a vegan rhubarb and ginger cake.

How to Store Your Buns

These Vegan Rhubarb and Ginger Buns are best enjoyed fresh, but they can be stored for later. Here’s how:

• Room Temperature: Store the buns in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store the buns in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
• Freezer: Freeze the buns in an airtight container for up to 2 months. Thaw completely before reheating.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers!

• Can I use frozen rhubarb? Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using.
• Can I use fresh ginger instead of stem ginger? Yes, you can use fresh ginger. Grate it finely and add it to the filling. Start with a small amount and add more to taste.
• Can I make these buns ahead of time? Yes, you can make the dough ahead of time. Store it in the refrigerator overnight and let it come to room temperature before rolling it out.
• Why are my buns not rising? Make sure your yeast is fresh and your plant milk is not too hot. Also, make sure you’re letting the dough rise in a warm place.
• My icing is too runny! Add more icing sugar, a tablespoon at a time, until it reaches the desired consistency.

Serving Suggestions

These Vegan Rhubarb and Ginger Buns are delicious on their own, but here are a few ideas for serving them:

• Breakfast or Brunch: Serve them warm with a cup of coffee or tea for a delightful breakfast or brunch.
• Dessert: Enjoy them as a sweet treat after dinner.
• Snack: These buns make a perfect afternoon snack.
• Special Occasions: Serve them at your next party or gathering. They’re sure to be a hit! All the best for your baking and for your family!

And there you have it! My Vegan Rhubarb and Ginger Buns recipe. I hope you love them as much as I do! Happy baking, y’all!

I am to make sure, apart from the spices and the pink rhubarb, that you will succeed! But I am certain that you will! Apart from the dough, the preparation is quite simple and easy!

Here are some vegan rhubarb recipes for you to try and here are some ideas for the ginger buns.