Easter Carrot Buns with Walnut Streusel
These delightful Easter Carrot Buns are soft, fluffy, and packed with the flavors of spring, featuring a crunchy walnut streusel topping which makes them a perfect treat for breakfast or as a snack during the holiday.
Ingredients
For the dough
- 3/4 cup lukewarm water
- 3/4 cup lukewarm dairy-free milk (almond, oat, or soy)
- 3 tsp active dry yeast
- 2 cups all-purpose flour
- 2 1/2 cups bread flour
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground all-spice
- 1/2 cup raw caster sugar
- 1/3 cup olive oil
- 1/2 cup finely grated carrots (1 large carrot or 3 Dutch carrots)
- 1/2 cup sultanas
For the walnut streusel
- 1/4 cup raw walnuts Crushed
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp vegan butter
- 1/2 tsp ground cinnamon
- pinch sea salt
For the glaze
- 1 tbsp apricot jam
- 2–3 tsp water
Instructions
Prepare the Dough
- Mix the lukewarm water and milk with the yeast, then leave for 5 minutes until foamy.
- In a large bowl, combine the flours, sea salt, cinnamon, allspice, and sugar.
- Stir the oil and grated carrot into the yeast mixture, then add it to the dry ingredients along with the sultanas.
- Mix with a spoon first, then use your hands until the dough comes together into a rough mass.
- Transfer to a lightly floured surface and knead for about 8 minutes, adding a little flour as needed, until soft and smooth.
First Rise
- Line a baking tray with baking paper, divide the dough into 12 equal pieces (about 100 g each), shape into balls, and place slightly apart on the tray.
- Cover with a damp tea towel and let the buns proof for 1½ hours.
Prepare the Streusel
- Pulse the walnuts into coarse crumbs, then rub them with the remaining streusel ingredients until the mixture looks like damp, textured sand.
Bake the Buns
- Mix the apricot jam with water to make a glaze, then preheat the oven to 200°C (390°F).
- Brush the risen buns with glaze, top with walnut streusel and a pinch of sea salt, bake for 25 minutes until deep golden, then glaze again and serve warm with vegan butter.
Notes
These buns can be stored in an airtight container at room temperature for up to three days or refrigerated for about a week. For longer storage, they can be frozen and reheated for the best freshness.