Vegan Vastlakukkel is a delightful twist on the traditional Estonian cream-filled buns typically enjoyed during the Shrove Tuesday celebrations. These vegan versions are just as fluffy and satisfying but made with plant-based ingredients. The buns are sweet and tender, filled with a luscious dairy-free cream, and topped with a dusting of powdered sugar, making them a perfect treat for any festive occasion, especially suitable for vegan diets and Easter celebrations.
Dessert
Vegan Vastlakukkel
Vegan Vastlakukkel is a delightful twist on the traditional Estonian cream-filled buns typically enjoyed during the Shrove Tuesday celebrations.
About this recipe
Method
Tested in our kitchen
In a large bowl, combine lukewarm almond milk, sugar, and dry yeast. Let sit for 10 minutes until frothy.
Add the flour, melted vegan butter, flaxseed egg, cardamom, and salt to the yeast mixture. Mix until a soft dough forms.
Knead the dough on a floured surface for about 7 minutes, then place in a greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
Divide the dough into 10 equal parts and shape into buns. Place on a lined baking tray, cover, and let rise again for 30 minutes.
Preheat the oven to 375°F (190°C). Bake the buns for about 25 minutes, or until golden brown.
Cut a circular top off each bun and scoop out a small amount of the inside. Fill with the whipped cream and replace the tops.
Dust with powdered sugar before serving.
Courses: Dessert, Bread & rolls, Brunch
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