No Knead Tangzhong Maple Pecan Sticky Buns (Vegan)

Sticky buns are sweet delicious buns invented in America and popular treat for naughty breakfast. They are made with enriched dough which has a sweet sticky filling with nuts. The buns are messy to eat but who cares when you can have these indulgent treats? This is the recipe for the vegan version of sticky buns, and they are filled with maple-flavoured stickiness with pecan nuts but how do I make fluffy delicious buns without eggs? The answer is that this recipe uses tangzhong which is the best inversion of Japan and what is better, this is no-knead recipe!

What is Tangzhong?

Tangzhong(湯種) is made by combining some hot water and about 30% of the flour in the recipe to gelatinize the gluten of the flour. This method makes baked goods keep soft and fresh for longer than a standard method. Now, making bread with Tangzhong is widely used in many countries, especially in Korea, Taiwan, and “Japan” where Tangzhong is invented. In Japan, Tangzhong is pronounced as “Yudane” and I don’t know why people outside Japan use the word Tangzhong, not Yudane to describe the roux.

Ingredients You will Need

For the Tangzhong

Bread flour – I always use bread flour to make tangzhong but you can use plain flour if you want. Bread flour tangzhong can make your bread more fluffy.

Boiling water – Your water must be at least 70C to gelatinize the flour.

For the Dough

Plain flour – You can use bread flour if you prefer a more bready texture.

Plant-based milk – I like to use soy milk for my dough because I want some protein in my buns.

Sugar – Any type of vegan sugar works fine.

Salt – Salt can enhance any flavour even in sweet pastry or bread. Sea salt is best.

Fast-action yeast – Of course, you can use instant yeast or even fresh yeast.

Vegan butter or Vegetable shortening – Both can be used to make vegan enriched dough.

For the Filling

Brown sugar – Brown sugar has a deep, caramelly flavour, so it’s perfect for sticky buns.

Maple syrup – Do not use cake syrup! Use real maple syrup for the best flavour.

Vegan butter – Any brand of vegan butter is fine to use in your filling.

Pecan nuts – If you don’t want to use pecan nuts, you can use other nuts like walnuts.

Step-by-Step Guide

For the Tangzhong

Combine the bread flour and boiling water in a small bowl until all the flour has been hydrated. Leave it for at least 30 minutes.

For the Dough

1 Put all the dry ingredients and the tangzhong you made earlier in a bowl and pour your milk in. Mix them with your hand until tangzhong has been thoroughly incorporated into the dough.

2 Add vegan butter to the dough and mix with your hand until the dough has been homogenized. You do not need to knead at all. Cover it with cling film or a damp towel, leave it for 2 hours or until double in size, then refrigerate it overnight. it can be refrigerated for up to 3 days.

For the Filling

Combine melted vegan butter, maple syrup, and brown sugar in a bowl and set aside.

To Assemble

1 Transfer the dough onto the floured surface and roll it into a 30 x 20 cm rectangle. Spread half the filling over the dough, leaving small gaps around the edges.

2 Sprinkle chopped pecans evenly on top of the filling as much as you like. Gently roll the dough into a log, starting with a long edge, and pinch to seam the end. Cut into 10 equal pieces.

3 Prepare the cake tin by lining it with a piece of parchment paper. Spread the remaining filling at the bottom of the tin and scatter the whole pecans and remaining chopped pecans if you haven’t used them up.

4 Place the buns into your tin and let them rise for 1 hour. Meanwhile, preheat oven to 200C (392F).

5 Bake for about 20 minutes. If the top of your buns is browning too much during baking, cover it with a piece of aluminum foil to stop the top from burning. Once your buns are baked, let it cool for 5-10 minutes.

6 Carefully remove the tin while it’s warm, wearing oven mitts. Serve warm.

Tips for Making Vegan Sticky Buns

Make your Tangzhong with boiling water

If you make your tangzhong with water that is under 70C, the tangzhong won’t work at all. It is very important to use boiling water to gelatinize the flour.

Use your hand to combine the ingredients

Because this dough uses tangzhong which is so sticky, it is difficult to combine the ingredients with a spatula or wooden spoon.

Bake your buns at a high temperature

When you bake the enriched sweet dough, you need to bake it at a high temperature for a short time which can the buns make fluffy and moist.

Q & A

How long do my sticky buns last?

These sticky buns can last for about 2 days at room temperature in an airtight container. You don’t have to refrigerate the buns unless your room is very hot.

Can I freeze my sticky buns?

Yes, the buns can be feezed perfectly for up to 1 month. if you freeze unbaked buns, cover the cake tin tightly to prevent it from getting freezer burn. When you bake the frozen buns, thaw them at room temperature for about 2 hours.

How can I reheat my sticky buns?

It is good to have warm sticky buns, so warm your cooled buns in a microwave or low-temperature oven for a short time.

Why are these buns no-knead?

The reason why you have to knead bread, it can develop gluten faster but actually, it can be developed by itself if the flour has been hydrated with enough water. However, this process takes time much longer than when you knead the dough, so you need to give it some time to be a proper bread dough which usually is 12-24 hours.

More Vegan Baking Recipes

Vegan Tangzhong Anpan (Japanese Red Bean Buns)

Chinese Steamed Black Sesame Red Bean Buns (Vegan)

Vegan Tangzhong Doughnuts

Vegan Chinsuko (Okinawan Shortbread Cookies) ちんすこう