Vegan Italian Cream Buns - Maritozzi

Instructions

1. In a large bowl, add flour, yeast, sugar and mix them together. Add lukewarm soy milk, sunflower oil, salt, vanilla, orange zest, and mix with a spatula.NB: I use instant dry yeast that can be added directly to the flour. If you use fresh yeast or active dry yeast, they need to be dissolved in a lukewarm liquid and sugar before adding them in.

2. Transfer onto a worktop and knead with your hands vigorously for at least 5 minutes, or until you get a smooth, soft, and moist dough ball.Now add the raisins to the dough ball and knead with your hands to incorporate the raisins into the dough.

3. Brush the inside of a large clean bowl with some oil. Then put in the dough ball, and brush it with a thin layer of oil. Cover the bowl with a damp kitchen cloth. Let proof the dough for 2 to 3 hours in a warm place. It needs to triple in volume.TIP: you can turn your oven on for 30 seconds to make it slightly warm. Then turn it off and let the dough proof in it. If you use all-purpose flour 2 hours should be enough. If you use a semi-whole grain flour, then 3 hours are needed.

4. After proofing, transfer the dough onto a clean worktop. Fold it on itself three times then cut it into small pieces of about 100g / 3.5 oz each.

5. With the tip of your fingers slightly flatten each piece of dough, then roll it on itself to form a dough ball. With the palm of your hand roll the dough ball on the worktop to make it smooth.