Vegan Krentenbollen (Currant Buns)
Soft and slightly sweet currant buns that are perfect for a light lunch or snack. This vegan version is made with gluten-free flour and uses applesauce for added moisture without soy products.
Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour
- 1 cup Currants
- 1/4 cup Sugar
- 2 tsp Instant Yeast
- 1/2 tsp Salt
- 1/2 cup Applesauce
- 1 cup Plant-Based Milk (Oat/Almond)
- 2 tbsp Vegan Butter, melted
Instructions
- 1In a large bowl, combine gluten-free flour, sugar, yeast, and salt.
- 2Warm the plant-based milk and melted vegan butter.
- 3Add the warm liquid and applesauce to the dry ingredients. Mix well and then knead for about 5 minutes.
- 4Mix in the currants evenly.
- 5Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- 6Divide the dough into 6 equal portions and shape them into buns.
- 7Place the buns on a baking sheet and let them rest for another 15 minutes.
- 8Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown.
- 9Let the buns cool completely before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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