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Orange Blossom Saffron Cream buns
Prep Time
30 mins
Cook Time
45 mins
 

These orange blossom saffron cream buns are fluffy, soft and infused with subtle flavors! An utterly delicious treat to try ASAP!

Course: Brunch, Dessert
Cuisine: Plant-based, Vegan
Keyword: easy, freezer-friendly
Servings: 8
Author: Loubna
Ingredients
For the dough
  • 3 cup all-purpose flour
  • 1 cup soy milk
  • 1/4 cup coconut sugar
  • 4 tbsp vegan butter or coconut oil
  • 2 tbsp ground flax seeds
  • 1 tbsp saffron threads
  • 1 tbsp orange blossom water
  • 3 tsp active dry yeast
  • 2 tsp pure vanilla extract
  • pinch of sea salt
For the orange blossom cream
  • 2 cup soy milk
  • 1/2 cup corn starch
  • 1/4 cup coconut sugar
  • 3 tbsp orange blossom water
  • 1 tbsp vegan butter or coconut oil
  • 1 tsp pure vanilla extract
  • 1/8 tsp turmeric optional, for the color purpose only!
  • pinch of sea salt
  • 1 cup coconut cream (or 1/3 cup aquafaba) (coconut cream - the solid part from chilled can of full-fat coconut milk)
Instructions
To make the orange blossom cream
  1. Start by making the orange blossom flavored cream, as it needs time to chill.

  2. In a small mixing bowl, combine corn starch, coconut sugar, turmeric (if using) and salt. Toss to combine.

  3. In a saucepan, add soy milk, orange blossom water, vanilla extract, and whisk. Add the dry ingredients and whisk to combine. Turn on your stove, and heat your saucepan under medium heat. Whisk continually to avoid sticking while it cooks. Once the liquid come to a boil, it should take about 2 to 3 minutes before the cream starts to thicken.

  4. Remove from heat, transfer to a bowl and cover with plastic wraps. You ant your plastic wrap to touch the entire surface of the cream to avoid any skin forming. Chill for a couple of hours in the fridge. When chilled, remove from the fridge, uncover and whisk to loosen the cream. (the cream will slightly solidify after chilling, just whisk it thoroughly to loosen it)

  5. If you are using coconut cream, whip it for about 5 minutes and then using a spatula fold in the whipped coconut cream with the orange blossom cream. Set aside

  6. If you are using aquafaba, whip your aquafaba for 15 minutes or until it reaches soft peaks. Using a spatula, gently fold in the orange blossom cream.

To make the dough
  1. Preheat the oven to 180°C (350°F) and line one or two baking sheets with parchment paper.

  2. In a small saucepan, add soy milk and saffron threads and heat under low heat. You just want to heat the soy milk enough so the saffron can release its flavor and color. You don't need to bring the liquid to a boil. It should take about 1 to 2 minutes. Once your liquid turns a beautiful golden color, transfer to a glass and set aside to cool down (if the liquid is too hot, it will kill your yeast, so give it 10 minutes to cool down)

  3. In the bowl of your stand mixer, add all dry ingredients followed by your saffron-infused soy milk, orange blossom water, and vanilla extract. Start mixing until it forms a uniform dough, then add vegan butter or coconut oil. Knead for 10 to 15 minutes or until the dough is very soft to the touch and shiny.

  4. Cover the bowl with a clean kitchen towel and leave it to rest for 45 minutes to 1 hour or until the dough almost doubles in size.

  5. Once the dough has doubled in size, knead again for a couple of minutes to release the gas. Transfer to a clean floured surface and divide it into about 12 pieces. Roll each piece of dough and shape it between your hands (use some flour if your dough is too sticky to handle)

  6. Place your shaped buns into your baking sheet and bake for about 20 to 25 minutes or until puffy and slightly golden brown. Remove from the oven and place them on a cooling rack.

  7. Once your buns reach room temperature, use a serrated knife to cut the top part of each bun. Remove some of the inside of the buns to leave a space for the cream. Garnish with the cream and serve.

Recipe Notes
  1. The coconut cream version is richer and holds itself better so you can use a piping bag with it. The aquafaba version is much lighter and airy but the cream doesn't hold itself very well. So consider one or the other, depending on how you want the consistency of your cream to be. Other than that, both taste amazing!
  2. After garnishing the buns with cream, you should serve them immediately.
  3. The buns can be kept (unfilled) in a covered container at room temperature for 3 to 4 days or frozen for up to 1 month. (if they become harder, place in a preheated oven with a glass of water for a few minutes, to make them softer)
  4. The cream can be kept in an airtight container in the fridge for up to 3 to 4 days.