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Lemon Poppyseed Sticky Buns

BY Spork Foods

| Moderate | Vegan

INGREDIENTS

Buns:

1 cup non-dairy milk (oat or almond)

1 packet active dry yeast

3 tbsp vegan butter

¼ cup, plus ⅓ cup evaporated cane sugar

3 cups flour

2 tbsp poppy seeds

2 tbsp vanilla extract

1 tsp n sea salt

1 lemon, zested and juiced

⅓ cup non-dairy creamer

 

Frosting:

3 cups powdered sugar

½ lemon, zest and juice

½ tub Follow Your Heart Dairy-Free Cream Cheese, softened

2 tbsp vegan butter, softened

INSTRUCTIONS

  1. In small pot heat non-dairy milk just until warmed and whisk in ¼ cup sugar. Set aside to cool slightly. Add yeast, stir gently and set aside about 10 minutes to let yeast bloom.
  2. Melt butter in microwave or small pot.
  3. To large bowl add yeast mixture and butter. Slowly whisk in flour, one cup at a time. Add poppy seeds, salt, vanilla, lemon juice, reserving zest. Knead until sticky, but holds a ball shape, about 5 minutes.
  4. Set aside, covered to rise about 1 hour.
  5. Meanwhile, in a small bowl combine remaining sugar and zest. Stir.
  6. Flour surface and roll into rectangle about 12 inches in length. Sprinkle evenly with sugar and zest mixture. Roll into long coil. Slice into 14-16 rounds.
  7. Place on baking sheet. Brush each roll with non-dairy creamer.  Cover and rise again for about 30 minutes.
  8. Preheat oven to 375° F. Bake about 30 minutes or until golden on top.
  9. Meanwhile, for frosting in a standing mixer or with a hand blender combine powdered sugar, lemon juice and zest, Dairy-Free Cream Cheese, and softened butter until smooth and uniform.
  10. When rolls are cooled, spread with frosting.
Print Recipe

Lemon Poppyseed Sticky Buns

BY Spork Foods

| Moderate | Vegan
LemonPoppyseedStickyBun_Site1
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