Pineapple buns

Oh, how I've missed unknotting the red twine from those ubiquitous pink Chinatown bakery boxes and lifting out one of these sweet, cholesterol-ladden buns. (I don't miss the cholesterol part.) The misleading name refers to the criss-cross pattern on the sugary crust; no actual pineapples are involved.

I stumbled across this recipe a while back, and this is my second attempt at veganization. I also don't trust yeast recipes that don't allow for proofing. I believe I nailed it this time!


Cholesterol and cruelty-free!

Bun
1 tbs. active dry yeast
1/4 c. warm water
3 1/2 c. unbleached all-purpose flour
1/2 tsp. salt
1 1/2 tsp Ener-G egg replacer
3/4 c. soy milk
1/3 c. unrefined cane sugar
1/4 c. vegetable oil
1/4 c. plain soy yogurt
3 tbs. Earth Balance, melted
1 tsp. vanilla

In a small bowl, mix the yeast into the water and set aside. Within 10 minutes, the surface should look foamy. If not, your yeast is kaput and you'll need to get some more.

Sift 1/2 c. + 1 tbs. flour, salt, Ener-G, in a large bowl. In a small bowl, combine the melted EB, oil, soymilk, sugar, yeast mixture, and vanilla, and mix well. Add the wet ingredients to the dry and mix well again. Slowly sift in the remaining flour, mixing until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled in size (about 90 minutes.)

Punch the dough down and divide into 12 sections. Roll each section in your hands, and flatten slightly, then place on a lightly greased baking sheet. Cover and let rise again until doubled in size (about 45 minutes.)

Topping
1/3 c. unrefined cane sugar
1/4 c. EB, room temp
2 tbs. soy milk
1 tbs. plain soy yogurt
1/2 tsp. vanilla
1 c. unbleached flour
2 tsp. baking powder
1/2 tsp. baking soda

Make this during the first rise, so the topping has time to set. Combine sugar and wet ingredients and beat until creamy. Sift in the dry ingredients, mixing with a spoon. The mixture will be soft and sticky; place covered in the refrigerator until needed.

Wash
1/4 c. soy milk
1 tbs. unrefined cane sugar

Preheat oven to 375F.

Brush the tops of the buns with some wash.

Divide the topping into 12 portions (about a heaping tablespoon each), and using lightly floured hands, roll, then shape into a small disk (about 3-4" wide...don't worry if they look small. It will spread a lot.) Place the disks on top of each bun, then lightly brush again with wash. Using a small knife, score a criss-cross pattern into the surface of the topping.



Bake for 12-15 minutes, until golden brown.