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A summer recipe for fluffy, soft lemon raspberry buns made of yeast dough with a sweet, lemony filling and a lemon cashew glaze. These lemon raspberry buns fit perfectly with coffee/ tea and cake time, breakfast, brunch or as dessert. vegan | less sugar | plantbased | lactose free | egg-free
If you follow me on Instagram, you’ve probably already known that we were on a raspberry field a few days ago. We picked so many raspberries that I really wanted to make these lemon raspberry buns. And what can I say, they are so soft and fluffy that we just could not get enough of them.
Have you ever picked raspberries on a field? The best part is the nibbling while picking. When I tasted these super sweet raspberries I knew directly I should prepare lemon raspberry buns. And this recipe came out:
Ingredients of the lemon raspberry buns
- olive oil
- Vanilla sugar
- Spelt flour or normal wheat flour
- sparkling water
- coconut oil
- Raw cane sugar
- food starch
You find the exact instructions of the lemon raspberry buns in the recipe card below.
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- 7 g active dry yeast
- ½ cup of lukewarm water
- 3 tablespoons of olive oil ornut butter
- ¼ cup vanilla sugar (I made it myself)
- 4½ cups spelt flour, wheat or gluten-free
- 1 cup of sparkling water
- 6 tablespoons of Aquafaba (dripping water of chickpeas), whipped
- ¼ cup of coconut oil or almond butter
- ⅛ cup of vanilla sugar
- 2 cups of raspberries fresh or frozen
- lemon zest
- ¾ tsp cornstarch
- 40 g cashews, soaking overnight
- 3 tablespoons water
- ⅛ cup of coconut cream (the detached part of the coconut milk)
- ¼ cup of maple syrup
- ½ teaspoon lemon zest
- Mix the yeast with the water and let it stand for a couple minutes.
- Beat the aquafaba like egg whites until it is white and stiff.
- Now pour all ingredients together and knead until a soft, homogeneous, non-sticky dough is formed. Possibly, you have to add some water or some flour. Depending on the type of flour. It is sometimes different.
- Now let the dough rice double volume.
- Now prepare the frosting in the meantime. Mix all ingredients in a blender and until a creamy consistency is reached. Put it in the fridge.
- Roll out the dough and spread the coconut oil or almond butter on it. Sprinkle vanilla sugar over. Stir the raspberries with the lemon and cornstarch.
- And spread the raspberries on the dough.
- Now roll up the dough on the long side and cut about 1inch thick slices. Place with the swirl up with some space in a baking pan.
- Cover and let it rice to its double volume. In the meantime preheat the oven to 350 degrees F.
- Put the buns in the oven and bake for about 25 minutes.
- They do not need a lot of color, just baked through. So they are nice and soft and fluffy.
- Enjoy the lemon raspberry buns with frosting.
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