Delicious fluffy buns with a rich Biscoff filling are such a perfect fall treat that goes great with a cup of hot drink.

These buns are extremely soft and fluffy and filled with a generous amount of tasty cookie spread! They are such a perfect cozy autumn-winter snack. We finally got our hands on some Biscoff spread again (it is pretty hard to find in Slovenia) and we can’t live without in autumn and winter, because it has such a nice wintery flavour. Of course we had to use it in the recipe right away and made these tasty buns that were a total hit! And there is even a vegetable hidden in it, we added some pumpkin puree in the dough, which gives the buns a wonderful golden yellow colour and makes them even fluffier and sweeter.

You won’t be able to resist freshly baked buns that flood the apartment with wonderful aromas! They were gone in minutes when we made them because everyone loves them so much. If you can’t find biscoff spread or you prefer another filling, you can also make buns with jam, chocolate spread, peanut butter or some other filling.

Ingredients and instructions

You only need 8 ingredients for these tasty and fluffy buns:

• flour,
• dry yeast,
• salt,
• hokkaido pumpkin– gives the buns a beautiful golden yellow color,
• almond drink– you can use any plant based drink,
• agave syrup– can also use maple or rice syrup,
• coconut oil and
• Biscoff spread.

Mix flour, yeast and salt in a bowl. Add boiled and pureed Hokkaido pumpkin, lukewarm almond drink, agave syrup and melted coconut oil. Mix the dough slowly from the center outwards, then knead well with your hands. Cover the dough and let it rest in a warm place for at least 45 minutes. When the dough has risen, divide it into 8 equal parts (or more if you want to make smaller buns). Form each piece of dough into a circle, put 1 tablespoon of spread in the middle, close it and shape into a ball and put in a pan. Let the buns rise for another 15 minutes. Bake them on 180°C for 30 to 40 minutes. Sprinkle them with powdered sugar and enjoy.

Video

You can find video recipe for buns here.

Similar recipes

All lovers of sweet buns, check out our recipe for sweet buns with blueberry jam on our blog.

Recipe

Vegan sweet buns with Biscoff spread

theveganharmony

Delicious, soft, fluffy buns with rich Biscoff filling

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Servings 8 buns

Ingredients

  

DOUGH

• 400 g semi-white flour
• 7 g dry yeast
• pinch of salt
• 125 g cooked Hokkaido pumpkin
• 2 dl almond drink
• 15 g agave syrup
• 15 g coconut oil

FILLING

• 8 tablespoons of biscoff spread

Instructions

 

DOUGH

• Mix flour, yeast and salt in a bowl.
• Add boiled and pureed Hokkaido pumpkin, lukewarm almond drink, agave syrup and melted coconut oil.
• Mix the dough slowly from the center outwards, then knead well with your hands.
• Cover the dough and let it rest in a warm place for at least 45 minutes.

BUNS

• When the dough has risen, divide it into 8 equal parts (or more if you want to make smaller buns).
• Form each piece of dough into a circle, put 1 tablespoon of spread in the middle, close it and shape into a ball and put in a pan.
• Let the buns rise for another 15 minutes.
• Bake them on 180°C for 30 to 40 minutes.
• Sprinkle them with powdered sugar and enjoy.