The title says it all - Its vegan, made of whole wheat and tastes great. The rhyme makes it singsong too:)
500g - Whole wheat flour (I used Ashirwaad Atta)
3 tbsps - Margarine
1 tbsp. - Stevia syrup
1 tsp. - Salt
1 + 1/2 tsps. - Spice powder (Mix of more cinnamon powder, little black pepper, and little nutmeg)
30g - Fresh yeast cake
275ml - Natural unsweetened soymilk
25g - Firm tofu beaten with a little soymilk from above to a smooth paste
FOR THE CROSS:
5 tbsp. - APF beaten well to a thick custard consistency with 2 tbsps soymilk
GLAZE:
4 tbsps. soymilk + 2 tbsp. sugar heated till syrupy.
1. Place flour in a non-reactive bowl. Add the margarine, stevia, salt, spice powder and crumbled yeast. Add the tofu eggnog, and the warm soymilk.
2. Bring everything together and knead the dough. Mine became very sticky, so I dipped a finger in oil and kneaded for a minute more to make a smooth soft and elastic dough.
3. Place in a greased bowl and cover with a clingfilm for about 45minutes or till doubled. Mine was fast due to the fresh yeast.
4.Tip on your worksurface and knead again deflating it. Divide into 12 equal pieces and shape into spheres. Place them apart on butter paper in your baking pan. I put in 6 at a time.
5. Leave in a warm place to rise for 30minutes.
6. Bake for about 15 minutes in a pre-heated oven at 200 deg. C.
7. Remove and pipe the flour paste like crosses on each bun. I simply used a spoon and dragged the paste which is why it is uneven.
