Gluten Free Vegan Easter Buns

Preparation

• Pullatika
• Let the fat warm up at room temperature.
• Also prepare the chia egg.
• Warm the vegetable milk to lukewarm and crumble in the yeast.
• Mix the dry ingredients in a separate bowl.
• Gradually add the flour to the liquid and mix well, using an electric mixer if you have one or by hand.
• When about 3 dl of the flour is gone, add the chia egg.
• Continue by adding the rest of the flour.
• Finally, add the softened fat.
• Turn the dough out onto a baking tray and shape into a long, flat lump.
• The dough should be easy to handle, but still flexible.
• Cut the lump into pieces of the same size - mine came in 7 pieces. Or originally 10, but a couple of the buns would have been too small, so I combined them.
• Roll the pieces into flat, round buns, and place them on a baking tray on a baking sheet.
• Cover the tin with a cloth and let the buns rise for at least 60 minutes, or even a little longer.
• After rising, spread with a warm mixture of vegetable milk and coconut sugar (1dl vegetable milk + 1 tbsp coconut sugar) and sprinkle with almond meal and a dash of coconut sugar if you like. Further, if you use eggs, you can grease the buns with egg.
• Bake at 220°C for about 10-15 minutes until the surface is lightly brown.
• Allow the buns to cool before splitting and filling.
• Coconut cream
• Whip the ingredients with an electric whisk until thick.
• Put the cream in a piping bag or freezer bag and pipe around the edges of the bottom half of the split bun.
• Chiahillo
• Let the frozen berries thaw at room temperature or, if you are using foreign frozen berries, boil them for a couple of minutes first.
• Allow to cool for a moment, then add the seeds and sweetener, mixing carefully a few times.
• Leave to swell for at least half an hour, preferably overnight.
• Spoon the chia jam onto the bottom half of the bun in the space left in the middle of the coconut cream.