No Knead Tangzhong Maple Pecan Sticky Buns (Vegan)
These maple pecan sticky buns are so easy to make and delicious but vegan. I use tangzhong (bread flour roux) to make the buns fluffy and soft instead of eggs. You wouldn't be able to believe they are vegan because the buns are so rich and good.
Equipment
- 1 Large bowl
- 1 Small Bowl for making Tangzhong
- 1 Round cake tin 20 cm (8 inch)
Ingredients
For the Tangzhong
- 40 g Bread flour
- 60 g Boiling water
For the Dough
- 160 g Plain flour
- 100 ml Plant-based milk
- 25 g Sugar
- ½ tsp Salt
- ½ tsp Fast-action yeast
- 20 g Vegan butter or Vegetable shortening
For the Filling
- 70 g Brown sugar
- 50 g Maple Syrup
- 50 g Vegan butter melted
- 50 g Chopped pecan nuts
- 50 g Whole pecan nuts
Instructions
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
- 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 in the dough.
- 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
- 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.
- 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.
- 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.
- Place the buns into your tin and let them rise for 1 hour. Meanwhile, preheat oven to 200C (392F).
- 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.
- Carefully remove the tin while it's warm, wearing oven mitts. Serve warm.
Notes
- You can use any type of plant based-milk for your dough. I like to use soy milk to add some protein to my dough.
- You can freeze buns after putting them in your tin for up to 1 month.
- You can store the buns at room temperature for about 2 days in an airtight container, depending on the environment of your kitchen.
- When you want to reheat the buns, you can microwave them or put them in the low-temperature oven for about 10 minutes.