Tag Archives: egg free

Mini Dulce De Leche Cinnamon Buns (No eggs, no butter, no yeast )

Test: How to Lose Your Diet in 10 Minutes

Question #1: Which two don’t belong? Summer. Shorts. Tank tops. Bikinis. Sandals. Tans (unless you’re me). Fruit. Beaches. Vacations. Finally using that gym membership. Cinnamon buns. Dulce de leche.

If you answered Cinnamon buns and Dulce de leche, you are right.

If your name is Karissa and you are turning 23 on the 23rd of this month, you are very, very wrong…for making these in JUNE.

Let me start by saying something really fast. I did attempt to make this more warm-weather-appropriate / not-as-guilty-feeling by making a lemon zest icing glaze for the top. It worked, but I’d be lying if I said these needed it. If my boyfriend knew I did that, he’d ban me from dulce de leche for life…even though I’m the one who made the dulce de leche…not the most fun one can have in the kitchen, but whateva.

There are quite a few things I like about these. First of all, there’s no eggs. I haven’t baked with eggs in…a while. It’s actually addicting and not only do I save money but I find that I prefer the taste of baked goods without eggs. Who knew? There’s also no butter (I used Earth Balance). AND maybe best of all, no yeast. I have yeast, but I don’t have patience (a very important virtue I unfortunately lack the majority of the time I am awake) so I winged it with the recipe for vegan scones that I used just a couple of posts ago.

I never intended on using a recipe twice on this blog, but I think this can be an exception for now because they are delicious and much different than the scones. Obviously these aren’t vegan like the scones were, but I thought the dough would work for this and it totally did. My boyfriend came into the kitchen and for a quick second had to ask himself when we bought Pillsbury cinnamon rolls….and then realized I made them myself. I think he was surprised because I had just gone into the kitchen 15 minutes earlier. Karissa the Cinnamon Bun Magician. It has a ring to it….ok, no it doesn’t. The texture is just the way I like my cinnamon buns; they have a slight crunch on the edges of the outside and they’re soft, sweet and gooey on the inside. I got very lucky because I actually used half of the amount of milk called for in the original vegan scone recipe. Whoops..? I didn’t even know until I just read it now. Yay for getting it right while getting it wrong!

The dulce de leche is actually very easy to make, it just takes some time and…*cough* patience. My boyfriend has made it on the stove top before, but I followed the instructions from David Lebovitz and it works like a charm. However, I leave mine in for a couple of hours instead of one to get it dark enough (except yesterday I had the oven on 25 degrees lower than I should have and it felt like eternity before it was to my boyfriend’s liking). It’s really not too much of a hassle making it though. I pour my condensed milk into a ramekin that I use for french onion soup and mix in about 1/8 teaspoon of salt, tent it with aluminum foil, place that in a casserole dish that is filled about halfway with hot water, and put it in a 425 degree oven (note to self for next time!) Every 30 minutes or so I remove it, stir it up, and if the casserole dish needs more water then I’ll add some more. For the last 15 minutes, I even took the foil off of the top so it could brown a little faster.

I really was inspired to make this in order to to prevent my boyfriend from eating the entire thing of dulce de leche from a spoon. Although now that I think about it, I am always craving cinnamon buns….

Mini Dulce De Leche Cinnamon Buns (No eggs, no butter, no yeast)

Makes 12 mini cinnamon buns

Ingredients:

For the Dough

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup Earth Balance margarine
  • 3 tablespoons light brown sugar
  • 1/4 cup + 2 tablespoons almond milk (you can use soy)
  • 1 teaspoon vanilla extract

For the Filling

  • Dulce de leche (enough to spread a layer and to glaze the tops with)
  • 2-3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon

1. Preheat the oven to 400 degrees F. Spray a 9 inch round cake pan with cooking spray and set aside.

2. Mix the flour, baking powder, salt, and light brown sugar together.

3. Using a pastry blender, or your hands, cut the cold Earth Balance into the dry mixture until it’s pretty evenly mixed throughout the dough (like making a pie dough). The butter will be spread throughout like pea sized chunks.

4. Mix in the almond milk and vanilla extract until thoroughly combined, and gather all of the dough into a ball. Split the dough in half (I do this is two batches so it’s easier to roll out).

5. On a floured surface, roll out the dough one way into a long rectangle. I roll mine out to about 12 inches.

6. Spread a layer of dulce de leche onto the rolled out dough and then sprinkle about 1 1-2 tablespoons of the dark brown sugar on top of the dulce de leche (I use my hands to spread it out evenly). Sprinkle about 1/2 teaspoon of the cinnamon evenly on top of this.

7. Start tightly rolling the dough until it becomes a small log and then use your hands to gently stretch it a little longer, until it’s about 8 inches long. I pinch all along the roll until it becomes thinner and taller and then pat it down and carefully pull it to stretch at the same time. If you just pull it could rip, so be delicate with it.

8. Once it’s in a nice long cylinder, use a knife to cut it in half and then each half into thirds. This will give you 6 miniature cinnamon buns with this half and then 6 more with the other half of the dough. Place them down flat with the inside facing up and gently press them down a little bit. It will look like this:

9. Do the same thing to the rest of the dough, and then using your fingertips (or a pastry brush but it’s more fun using your hands) lightly coat the edges with a mixture of almond milk and some powered sugar just to glaze the edges so they don’t dry out and they get a nice crunch on the outside.

10. Place them all in the greased 9 inch round cake pan and coat the tops with a layer of dulce de leche. Bake for about 10-12 minutes until top is bubbly and the buns are lightly browned. Remove from oven and allow to cool.

Optional: Lemon zest icing:

  • 1/4 teaspoon lemon zest
  • 2 1/2 tablespoons confectioners’ sugar
  • Drizzle of almond milk, just enough to get the desired consistency
  • Vanilla extract to taste (couple drops)

By the way, Happy International Picnic Day!..I didn’t have a picnic though. Darn.

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Filed under Breakfast, Buns/Rolls, Pastries

Our Favorite Coffee Crumb Cake

This coffee crumb cake is so good, it’s becoming a problem. Usually I get tired of eating the same thing every day. This has been (somehow) sitting around for almost three days now. One piece remains. I’ve been eating it for breakfast every day….and snack…and late night snack. Not only is that unusual for me, but the terrible thing is I could make another one right now and continue eating it every day. There are no eggs in this recipe. There is only 2 tablespoons of butter, and the only reason there’s butter is because I didn’t have any Earth Balance. I’ve been curious to try it, but A. I can’t find it in any store and Whole Foods is 30 minutes away, and B. I’m kind of broke. Since I didn’t want to use all butter (I would have, if I had Earth Balance, the way the recipe at VeganYumYum does), I tried making the crumb topping with only canola oil. The result was a not so good texture or flavor. Instead, I decided to use 2 tablespoons of butter to give it a nice flavor and texture, but the rest is canola oil. The crumbs are even better than before.

I’ve made Cook’s Illustrated’s New York Style Coffee Crumb Cake more times than I care to count, with the exception that I used sour cream like the recipe over at Smitten Kitchen. My boyfriend Manuel always said to me,”It can be better.” That obviously frustrated me, and after x amount of times of making it and tweaking the recipe slightly every time, I finally decided to look up a vegan crumb cake and found this recipe. You can imagine how much Manuel thought I was wasting my time making this. If you can’t please a man with a recipe with butter, is it possible to please him with a version without? Apparently, it is. This may be a rare case. The short prepping from him before I put it in the oven went the same as it always does when he doesn’t think something will come out good, but tries to be consoling about it. Me: “It’s going to taste good, don’t worry.” Manuel: “Alriight babe, good luck! Just don’t be upset if it doesn’t come out the way you want it to.” Me:*ticked off look on my face*. Thankfully, this one won him over. The original recipe wasn’t rocket science and it wasn’t even difficult to make–but after making this version, which is beyond super easy, I’m kind of like,”Whyy didn’t I know about this recipe before?!” Plus, it’s cheaper to make. It’s healthier. And….more delicious? (that wasn’t a question, just bewilderment)

Deep down, I knew that Cook’s Illustrated’s version wasn’t perfect. The cake was never anything super special on it’s own, and the crumbs were always a little bit too crunchy for me. So one thing I changed was the amount of flour in the crumb topping. It was way too much, even when I used cake flour it never produced the crumbs I wanted. I didn’t want mush on top, but I wanted something that had the big chunks of crumbs but then melted in my mouth with sugary-cinnamon-y-ness. I think I got that part down in this recipe, and I didn’t even use cake flour.

I am so happy that I found this wonderful recipe on VeganYumYum. I changed a few things here and there, but this is officially my go-to coffee crumb cake recipe. It’s not even what I consider,”A recipe for health conscious eaters”. It’s just yummy. The cake is moist, fluffy, and my favorite thing about this crumb cake is that is gets better every day. Manuel tried it, and immediately said,”This is the best one yet.” “I TOLD you” was my response, even though I too had my doubts. I was just happy to be right this time.

Me = a happy girl.

Our Favorite Coffee Crumb Cake (“Almost vegan”) – adapted from VeganYumYum

Serves 9 (8×8″ square pan)

Crumb Topping

  • 2 tablespoons melted unsalted butter (you can use Earth Balance Margarine if you want)
  • 5 tablespoons canola oil
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 tsp salt

Cake

  • 1 1/4 cups all-purpose flour
  • 1/2 Cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 tsp salt
  • 1/3 Cup canola oil
  • 1/3 Cup coconut milk+ 1 teaspoon apple cider vinegar (or lemon juice)
  • 1 tablespoon cornstarch mixed with 1/4 cup water
  • 2 teaspoons vanilla extract
  • Powdered Sugar, for dusting

Instructions

1. Preheat the oven to 350 degrees Farenheit. Line an 8×8 square pan with aluminum foil and coat with nonstick cooking spray. Or, if you don’t have aluminum foil, spray the insides of the pan well with nonstick cooking spray.

2. Mix the melted, warm unsalted butter (or Earth Balance Margarine), canola oil, dark brown sugar, granulated sugar, salt, and cinnamon in a medium sized mixing bowl. Add the flour and blend thoroughly to combine. Let sit for about 10 minutes, while making the cake batter.

3. Mix cornstarch with water in a small separate bowl until thoroughly mixed, let sit.

4. Mix coconut milk, apple cider vinegar, and vanilla in another small separate bowl.

5. Whisk the flour, sugar, salt, and baking powder until fully combined in a mixing bowl. Add the coconut milk, apple cider vinegar, and vanilla mixture. Then add the cornstarch and water mixture. Mix everything together until fully combined and smooth, but don’t overmix past that point.

6. Pour batter into prepared greased pan. Break off large chunks of the crumb topping mixture (they don’t have to be exact same sized, just good sized pieces) and lightly sprinkle them evenly over the batter. (I like to take a big piece in my hand, and just rub it with my fingers and let the pieces break off over the top of the batter into random sized crumbs, instead of spending a lot of time rolling out pieces of crumbs).

7. Bake in oven for 35-40 minutes or until crumbs are lightly browned and a toothpick comes out clean. Original recipe says up to 50 minutes, but mine was done within 35.

8. Allow to cool (unlike me) completely before eating. Or not. 🙂 Don’t forget to sprinkle with powdered sugar, makes it prettier.

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Filed under Cake, crumb cake, Favorites