This recipe has stolen so many hearts! Mine as well – these little, fluffy buns are too delicious.

(Dieses Rezept findest du hier auf Deutsch)

The first time I’ve made these, I used gluten-free dry yeast, which was expired :D. They were yummy, but this time they have turned out soooo much better! The fluffyness is out of this world.

To make them even more drool-worthy, I’ve filled them with chocolate nut cream ( after baking).

LET’S BE REAL: This can’t get any better, haha! But even without the filling, they are super delicious & a MUST TRY!

Vegan chocolate yeast buns

Print Recipe Pin Recipe

Ingredients

  

• 130 g soy quark curd/thick soy yogurt
• 17 g fresh yeast or 7g dry yeast
• 30 g vegan margarine room temperature
• 50 g sugar coconut sugar
• 50 ml warm-hot water
• 300 g flour I used spelt, type 630
• 60 g chocolate drops/chips dark
• one pinch of salt

Instructions

 

• Mix soy quark with the water and sugar. Crumble & add the yeast, stir until its combined and let it rest for 2 min. Mix flour and salt and add the yeast mixture and margarine. Knead to a dough (~5 min) . Let it rest for 30-60 min (in a warm place, not over 40°C).
• Preheat the oven to 180°C (350°F) upper and lower heat.
• Knead the dough again (~5 min) and fold in the chocolate drops. Form little buns, spread some diluted date or coconut blossum syrup over them (optional for the color) and bake them for ~20 min until they are golden brown.  They taste the best when they are still a little warm!
• If you want to add a filling: cut a small hole in the bun and use an icing bag so fill it with xour chocolate cream.

Notes

* If you want them to be a little more on the sweeter side you can add more sugar or e.g. vanilla flavedrops.