Cherries & coconut buns

It’s mainly about baking but making the dessert plant based associated with smth broader

For the dough:

300 g flour

6 g dry yeast

a pinch of salt

50 g of sugar

50 ml of sunflower oil

120 g coconut milk

vanilla extract

For the filling:

300-400 g cherries, pitted (fresh or frozen)

2 tbsp potato starch

5 tbsp of sugar

For the crumble:

60 g flour

30 g of coconut sugar

30 g of coconut oil

1/2 tsp of rose water

Mix all dry ingredients in a bowl. Add sunflower oil, coconut milk, vanilla extract. Knead for at least 10 minutes (I am using a freestanding mixer for it) – the dough should be elastic and not stick to your hands. Cover with a plastic wrap and leave the dough for 1½-2 hours until doubled in size.

Mix the cherries with the potato starch, sugar and vanilla.

Prepare the crumble. Combine all the ingredients in a bowl and rub between the fingers. Leave the crumble in the fridge until you need it.

Divide the dough into 6 or 8 equal pieces. Roll each piece into a ball, and then roll each ball into a circle.

Put 1-2 spoons of cherry stuffing into each circle. Grab the edges of the dough and fold them inside. Put the cherry pies on a baking tray lined with the baking paper. Leave to rise for 15 minutes.

Brush the cherry pies with coconut milk and sprinkle with crumble. Bake in the oven for 20-25 minutes.

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