Another day, another twist on a classic bake but with a quirky and vegan twist.

Recently I lost my dear Nana Rene. When I sifted through the remnants of her cherished baking tools, memories of her and her incredible baking over the years flooded my mind. She was the quintessential pink lady, her world decorated with the soft hue she so adored. From her wardrobe to her garden, pink permeated every aspect of her life. Inheriting her baking equipment felt like inheriting a piece of her spirit - a spirit that I hope will inspire creativity and sweetness in all its forms after such a tough time of loss. In honour of her memory, I wanted to infuse her legacy with a modern twist. Thus, the concept of creating these heart-shaped buns, a delightful spin on my cinnamon bun recipe, took shape in my mind. These buns, are a testament to her influence. Perfect for occasions like Valentine's Day, Mother's Day, or simply to add a touch of sweetness to any day, these heart-shaped treats embody the very essence of love. And what makes them even more special is their cruelty-free nature, allowing us to indulge in their sweetness guilt-free.

Follow me on Instagram for more of my creations on @MotherOfGrom

Ingredients:

• 290ml plant-based milk
• 50g vegan butter, diced
• 500g strong white bread flour
• Zest of 1 lemon
• Juice of ¼ lemon
• 7g fast-action dried yeast
• 50g caster sugar
• ½ tsp salt
• Sunflower oil, for greasing
• 150g raspberry jam
• 50g icing sugar
• Pink food colouring (vegan-friendly option from Craft Company i used hot pink)

Instructions:

1. Begin by gently heating the plant-based milk in a saucepan over low heat until it starts steaming. Be careful not to let it boil. Stir in the diced vegan butter and set the mixture aside for about 5 minutes to cool slightly. In a large mixing bowl, combine the flour, lemon zest, yeast, caster sugar, and salt. Create a well in the center and pour in the milk mixture, stirring until a soft, sticky dough forms.

2.Using an electric dough hook, knead the dough for about 7 minutes, gradually adding pink food colouring until you achieve the desired shade. Alternatively, knead the dough by hand on an oiled surface for 10-12 minutes until it becomes smooth and elastic. Transfer the dough to a lightly oiled bowl, cover it with clingfilm, and let it rise at room temperature for approximately 1 hour or until it has doubled in size.

3. Once the dough has risen, divide it in half. Roll out each half into a rectangle measuring approximately 35 x 65cm on a lightly oiled or floured surface. Spread raspberry jam evenly over both rectangles, leaving a 3cm border.

4. Roll each rectangle from the long ends towards the center, creating a log shapes. Cut each log into 8 slices using a sharp knife, ensuring to maintain the shape. Pinch the bottom of each slice to form a heart shape. Repeat this process with the remaining dough.

5. Line a baking tray with non-stick baking paper, ensuring there is enough space between the buns for proper rising. If your kitchen is cool, place the tray of buns in the cold oven and put a pan of boiling water on a lower shelf to create a warm environment for proofing.

6. Preheat the oven to gas mark 6, 200°C, or fan 180°C. Pinch the points of the heart shapes once more to reinforce them. Brush the buns lightly with plant-based milk and bake for 20-25 minutes until they are slightly puffed and golden brown. If the buns start to brown too quickly, cover them loosely with foil for the last 5-10 minutes of baking. Allow the buns to cool for 5 minutes on the baking tray before transferring them to a wire rack to cool completely.

7. In a small bowl, mix together the icing sugar, lemon juice, and pink food colouring until you have a smooth paste. Drizzle the icing over the cooled buns, adding a touch of sweetness and a pop of colour. These buns can be frozen after baking but before icing. Simply defrost them overnight and warm them in the oven for a few minutes before adding the icing.
‍

Enjoy! X

‍
For more of my novelty bakes check here