ingredients:
- 1 jar Pistakio Crunch
- 250ml warm oat milk (100°F–110°F)
- ¼ oz (7g) active dry yeast
- 3⅓ cups (415g) all-purpose flour
- 4½ tbsp (45g) coconut sugar
- 2 tbsp (30ml) olive oil
- 1 cup (240ml) cold vegan whipping cream
- ⅓ cup (40g) powdered sugar
- 2 tsp vanilla extract
instructions:
- in the bowl of a stand mixer, whisk together warm oat milk and yeast. let sit for 10 minutes until foamy.
- add the flour and coconut sugar. using the dough hook, mix on low until just incorporated.
- slowly pour in the olive oil in two additions, mixing well after each. knead the dough on medium speed for about 5 minutes, until smooth and elastic.
- transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
- preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- lightly flour your work surface. roll out the dough and divide it into 8 equal portions. shape each into a smooth ball and place on the baking sheets, leaving a couple inches of space between each. cover with a towel and let rise again for 30 minutes.
- bake for 15 minutes, or until golden brown. remove from the oven and let cool completely.
- while the buns cool, whip the cold vegan cream with powdered sugar and vanilla until medium peaks form. fold in 2 heaping tablespoons of Pistakio Crunch. transfer to a piping bag.
- fill a second piping bag with more Pistakio Crunch.
- once the buns are cool, slice each one down the center, stopping about two-thirds of the way through.
- pipe a layer of Pistakio Crunch into each bun, followed by a swirl of Pistakio Cream. use the back of a knife to gently smooth out the top.
- serve immediately, or keep chilled until ready to enjoy.
