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Vegan Caramel Apple Crumble Buns Recipe

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★★★★★

4.7 from 108 reviews

Vibrant vegan caramel apple crumble buns: soft, fluffy yeast buns filled with a thick vanilla custard and spiced apple mixture, topped with a rich crumble and finished with a drizzle of vegan caramel sauce.

Ingredients

Scale

Dough

  • 200ml soy milk – unsweetened
  • 40g caster sugar
  • 9g instant yeast
  • 370g plain/all purpose flour
  • 80g dairy-free butter – cubed

Crumble topping

  • 60g plain flour
  • 100g light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 40g dairy-free butter

Egg wash / glaze

  • Milk from plant-based source (for wash)
  • 1 tablespoon maple syrup

Custard filling

  • 250g vegan cream cheese
  • 50ml vegan heavy cream
  • 2 tablespoons cornstarch
  • 50g caster sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegan custard powder

Apples filling

  • 2 apples – diced small
  • 1 tablespoon dairy-free butter
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • 2 tablespoons dairy-free milk
  • 1 tablespoon maple syrup

Vegan caramel sauce

  • Vegan caramel sauce (store-bought or homemade) – as needed

Instructions

  1. Custard filling: In a mixing bowl, beat vegan cream cheese and caster sugar until smooth with no lumps. Add vegan heavy cream and vanilla extract, mixing until fully combined. Sift in cornstarch and custard powder and mix until thick, smooth, and pipeable; adjust with more custard powder if too runny. Set aside.
  2. Apples: Peel and core the apples, then dice into small, even pieces. Melt dairy-free butter in a large saucepan over medium heat. Add apples, sugar, and cinnamon; stir to coat. Cook 5–8 minutes until apples soften but still have a bite. Mix cornstarch with a little water to make a slurry and pour into pan, cooking 1–2 more minutes until juices thicken. Remove from heat and cool.
  3. Egg wash: In a small bowl, combine plant-based milk and maple syrup and set aside.
  4. Crumble: In a small bowl, mix flour, sugar, and cinnamon. Add dairy-free butter and vanilla, rubbing with fingertips until a crumbly mixture forms. Chill while preparing the dough.
  5. Dough: Warm soy milk to just warm. Stir in sugar and instant yeast; let stand 5–10 minutes until foamy. In a large bowl, mix flour, then add the warm milk mixture and butter; combine to form a rough dough. Turn onto floured surface and knead about 5 minutes until smooth and elastic. Place dough in a greased bowl, cover, and proof in a warm spot 1–2 hours until doubled.
  6. Divide and shape: Deflate the risen dough and divide into 10 equal pieces. Roll each piece into a ball, then shape into buns and place on a lined baking tray. Cover loosely and proof a second time until puffy, about 60 minutes.
  7. Prepare to bake: Preheat oven to 180°C fan (350°F). Make an indent in the middle of each bun and add some custard filling followed by spiced apples. Brush edges with egg wash and sprinkle crumble on top. The wash helps the crumble stick.
  8. Bake: Bake in the middle of the oven for 15–20 minutes, until golden brown. Monitor closely to avoid burning.
  9. Cool and finish: Remove from oven and cool on tray for 5 minutes, then transfer to a wire rack. Serve slightly warm with vegan caramel sauce drizzled on top.
  10. Serve: Optionally drizzle salted caramel by adding a pinch of sea salt to the caramel. Enjoy!

Notes

  • For a thicker custard, add an extra teaspoon of custard powder gradually until the desired consistency is reached.
  • Steam or warm crusts slightly before serving to keep the buns moist.
  • If you don’t have vegan custard powder, you can substitute with extra cornstarch mixed in a small amount of plant milk.
  • Store leftovers in an airtight container for up to 2 days; reheat gently to restore softness.

Keywords: vegan, caramel, apple, buns, custard, crumble, dairy-free, dessert, yeast bread

Find it online: https://foodbylina.com/vegan-caramel-apple-crumble-buns-recipe/