Jan 12, 2009
Mark, my housemate, decided to add another recipe to the Sexy Vegan Line, following the Chocolate Harry Nut Sacks (Guiltless Chocolate Date Bon-Bons) and the Naughty Whipped Italian Nuts (Cashew Cheese Skewers)... Uh, maybe he should start his own blog... He may be on to something!
Not to be outdone, he named these insanely good sticky buns, Gooey Nuts on My Buns (not a joke). The dough is based on this recipe for cinnamon (potato) buns, with some flavor variations. The texture is wonderfully moist, and the flavor is sinfully sweet with the rich caramel topping, and has fragrant hints of orange, cinnamon, and almond. To complete the sensual experience, you MUST eat it with your hands, of course!
Makes 18 buns
4 1/2 C. all purpose flour (can sub 1/2 C. whole wheat pastry flour)
1 T. wheat gluten
1 pkg. dry active yeast
1 1/2 C. warm water (or soy milk)
1/2 C. mashed cooked potato
1/3 C. melted Earth Balance Buttery Sticks
1/2 C. sugar
1 tsp. salt
1 T. cinnamon
zest 1/2 orange, finely grated
1 tsp. almond extract
2 tsp. vanilla extract
2 T. margarine
1/4 C. sugar
1 C. brown sugar
1/2 C. raisins
1/2 C. walnuts
zest of 1/2 orange (the other half)
juice of 1 orange
1/4 C. coconut milk
In a small bowl, combine the yeast with the warm water, sugar, and extracts, and set aside until frothy. Mix all the dry ingredients in a large bowl. Add the melted margarine and the yeast mixture and knead together to form a smooth elastic dough. Place into a large oiled bowl, cover with plastic, and let rise for about an hour (should double in size). Tear off pieces of dough to fill 18 prepared muffin tins, and bake for 15-18 minutes at 350 degrees.
To prepare the topping, melt the margarine in a sauce pan, then add the sugars and stir until dissolved. Add the remaining ingredients (coconut milk last), and let simmer until thick and syrupy. Pour over finished buns (after removing from tins).
Be careful not to get any of this topping on your skin-it burns! Mark described it as hot wax... Um, yeah...I won't go there.