Photographed by Maria del Rio.
Orange-Zest Morning Buns
¾ cup warm water
½ cup warm coconut milk
1 tsp vanilla extract
1⅛ tsp baking soda
1⅛ tsp baking powder
1½ tsp apple cider vinegar
Zest of two oranges
1½ cup coconut sugar
½ tsp salt
4 cups barley flour (sifted)
1 tsp cornstarch
¾ tsp nutmeg
½ tsp cardamom
1½ tsp cinnamon
½ cup vegan butter or organic palm shortening (chilled)
12 cup mini-muffin tin
In one bowl, add together the warm water, warm coconut milk, vanilla extract, baking soda and powder, apple cider vinegar, and zest of one orange. Set aside.
In another bowl, combine one-fourth coconut sugar, salt, barley flour, cornstarch, and nutmeg.
Slowly pour wet ingredients from the first bowl into the second bowl of dry ingredients, and fold together. Let dough sit covered in a bowl for two to three hours in the fridge.
While the dough is setting, create the bun filling by combining one-third coconut sugar, cinnamon, cardamom, nutmeg, and zest of one orange in a bowl.
Once the dough has set, roll it out with a rolling pin to one-quarter-inch thickness. Cut one-quarter-inch-thick pieces of your vegan butter or organic palm shortening. Place on top of rolled-out dough. Fold dough in half, then begin to cut the dough into pieces. Once cut into pieces, form dough back together, and roll out and cut into again. Do this until the butter or palm is evenly in dough.
Roll dough one more time into one-quarter-inch thickness. Try to keep dough even and square. Once rolled, evenly sprinkle filling on dough. Give the dough another roll or two to set the filling into the dough. From here, you are ready to roll your dough as you would a cinnamon bun into a long tube.
Grease a 12-cup mini-muffin tin. Slice the dough about two inches thick. Swirl side up, and place one roll into each tin cup. From there, set the tin in a warm place for about 20 minutes.
Bake at 325° F to 350° F (depending on how your oven bakes) for about 20 to 25 minutes until golden brown.