Easy Sticky Walnut buns

Delicious walnut buns are fluffy, sweet and fully vegan. Glazed with agave syrup and full of spiced walnuts, they are a decadent, easy to make dessert.

I love making fluffy breads and when I can make them sweet and filled with walnuts, then I get a dessert which is perfect for any occasion. It's ideal for breakfast especially, much like my vegan Hokkaido bread. In fact, the base for the recipe is very similar, so you know to expect a delicious milky bread, filled with incredible spiced walnuts.

This is a simple dessert to make, but you do need a standing mixer with a hook attachment to achieve the right fluffiness. Of course, you can also knead it by hand but it will take quite some time so it may be tiring. Having said that, kneading dough is always a great exercise. And given the calories in these amazing walnut buns, you won't regret having exercised before eating them. :)

Walnut buns ingredients

As you might have guessed, I like making everything vegan. And that's because we have all the available ingredients on the market to make everything vegan, easy and cruelty-free. Including this delicious and fluffy dessert. You won't even believe it doesn't contain any dairy this is how great it actually is.

There are four aspects to the perfect walnut buns: the Tangzhong, the actual fluffy bread dough, the walnut filling and the glazing. So let's start and I promise, I will explain every single ingredient and what you need to make the most decadent walnut buns.

Tangzhong

Tangzhong is an Asian technique for making softer yeast bread and rolls.

You will need just bread flour and oat milk. That's it!

Fluffy bread dough

Bread flour - I like to use flour 550 which is strong enough to make bread. I know some people prefer type 1050 and that works just as fine.

Caster sugar - This is to make the bread sweeter. I like to put just 1/4 cup of sugar in my walnut buns. But if you like sweet sweet bread, note that it may night feel like it's sweet enough for you. Feel free to double the amount to 1/2 cup of sugar.

Instant yeast - One single sachet of instant yeast is all you need. I recommend instant yeast as I never bake with fresh yeast and I cannot guarantee if that works for this recipe.

Oat milk - You can use any other non-dairy milk as well, including almond, soy, rice etc. But I really like the subtle sweetness in oat milk so that's always my non-dairy milk of choice.

Aquafaba - No eggs in this recipe, so aquafaba, or liquid gold as we like to call it, will be the perfect replacement for your eggs. It acts as a binder for this recipe. Not sure where to get aquafaba from? Simply buy a can of chickpeas and use the liquid from them. That's aquafaba!

Olive oil - I like using extra virgin olive oil but of course, you can use any vegetable oil you prefer. You can also use vegan butter as a replacement. It works just fine for this recipe.

Walnut mixture

Walnuts - I like to buy a packet of walnuts and chop them in my food processor.

Cinamon - Walnuts and cinnamon are a match made in heaven. Can we agree?

Nutmeg - I love nutmeg in anything that calls for spiced nuts.

Cardamon - This can be optional. I appreciate cardamon is hard to come by in some countries and it can be very expensive. I bought a small packet in the UK and I continue to use it after so many months. But you can skip this ingredient if there's no way to obtain it.

Glazing

Agave Syrup - Any traditional sticky walnut bun recipe will ask for honey but again, we're sticking with vegan ingredients here. Any agave syrup or maple syrup will work perfectly for this recipe.

How to store the walnut buns

These walnut buns glazed with agave syrup are so delicious, you will eat them so fast, I promise. But if you want to pace yourself, then you can wrap them up in some aluminium foil and leave them on the kitchen counter for up to 3 days. They do go a little stale after that and ideally, you will eat them fresh to enjoy that gorgeous fluffy interior.

You can transport them to work with you in an air-tight container.

That's it! You are now ready to make this delicious dessert and enjoy vegan sticky walnut buns whenever you fancy them.

Are you ready to make the best walnut buns glazed with agave syrup? Let's go!

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Walnut buns

5

Average: 5 (1 vote)

• Prep Time: 2 hours
• Cook Time: 30 mins
• Total: 2 hours 30 mins
• Serves 12 people

Categories: Baked, Bread, Dessert, Holiday Cusine: Middle Eastern, Turkish

Description

Our sticky walnut buns are incredibly soft and fluffy, sweet and delicious. They are made with vegan ingredients for the perfect result. Enjoy them for the holidays or for a sweet breakfast.

Ingredients

(USA / Metric)

Tangzhong

• 1/4 cup bread flour
• 2/3 cups oat milk

Fluffy Dough

• 3 cups bread flour
• 1/4 cup caster sugar + 1tbsp
• 1 packet yeast
• 2/3 cups oat milk
• 3 tbsp aquafaba
• 3 tbsp olive oil
• 1/4 tsp salt

Walnut Filling

• 2 1/2 cups walnuts, chopped in a processor
• 2 tsp cinnamon
• 2 tsp nutmeg
• 1 tsp cardamom

Glazing

• 1/4 cup agave syrup

Instructions

• Tangzhong

  1. Whisk together the bread flour and the oat milk in a saucepan, making sure no lumps remain. Add the mixture over low heat and whisk continuously until it thickens. You should have a pudding-like texture. Remove from fire and transfer to a bowl.
     As a tip, you should cover it with a little cling film to avoid the formation of a crust. The Tangzhong will need around 10-15 minutes to cool down. As you will see, the Tangzhong will become quite thick.

• Walnut Buns

  1. Mix together the lukewarm oat milk and one tablespoon of sugar. Once the sugar has dissolved, add the yeast to the bowl. Set aside for around 10 minutes until it becomes frothy.
  2. Mix together the bread flour, sugar and tsp salt in the bowl of a stand mixer, with the hook attachment. Add the tangzhong, the yeast mixture and the aquafaba. Mix for around 10-15 minutes. The result should be a soft and sticky dough. The dough should not be wet. If it feels wet, you should add a tad bit of flour and mix again.
  3. Add the olive oil and continue mixing for another 10 minutes. Transfer the dough to a lightly floured bowl, cover and set aside to proof for around 1-2 hours. The dough should double in size.
  4. Knockback the dough on a lightly floured work surface and knead for around a minute or so. When it's ready, roll the dough to a square of around 36 cm with 36 cm.
  5. Prepare a round or oval baking tray. Place a baking paper in the baking tray and set aside.
  6. Mix the nuts, cinnamon, cardamon and nutmeg.
  7. Spread the nut mixture evenly over the rolled dough.
  8. With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12-14 even slices.
  9. Place each slice into the baking tray. Cover with a clean tea towel and set aside to prove again for 30 minutes.
  10. Preheat the oven to 175 C/ 350 F.
  11. Bake for 20 minutes in the centre of the oven. After 20 minutes, cover with aluminium foil and bake for another 10 minutes.
  12. When ready take out and set aside to cool for 15 minutes.
  13. Warm up the agave syrup, then pour over the walnut buns while still in the baking tray.
  14. Remove from the baking tray and serve. Enjoy

Nutritional Information

Total Nutrition Facts

Serves 12 people

Amount Per Serving
Calories 323
% Daily Value*
Total Fat 15 g			19%
	Saturated Fat 2 g		8%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 9 g
	Monounsaturated Fat 4 g
Cholesterol 0 mg			0%
Sodium 51 mg			2%
Total Carbs 41 g			15%
	Dietary Fiber 3 g		10%
	Sugar 10 g		20%
Protein 8 g			15%
Vitamin A 0% Vitamin C 1% Calcium 2% Iron 6% Vitamin D 0% Magnesium 10% Potassium 3% Zinc 9% Phosphorus 15% Thiamin (B1) 16% Riboflavin (B2) 4% Niacin (B3) 5% Vitamin B6 9% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 5% Vitamin K 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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