Matcha Shrovetide Buns

Dough:
Dissolve the yeast in the plant milk. Once dissolved, add the plant gurt, cane sugar and a pinch of salt. Mix together and add the flour little by little while continuing to stir. When just over half of the flour is mixed in, add the vanilla sugar, cardamom, black sesame and plant butter. Then add the rest of the flour. Once the dough is well mixed, let it rise for 1.5 hours.

Once the dough has risen, form about 10 buns and place them on a baking sheet lined with baking paper. Let them rise for 30 minutes before baking in the oven at 220 degrees for 15-20 minutes.

When the buns have cooled, cut off the top and scoop out some of the insides. They are now ready to be assembled with cream and foam.

Almond cream:
Melt the butter bar in a pan and fry the almonds in the butter. Add sugar and stir in the almonds and sugar. The sugar should not caramelize 100%. Blend the almonds and soy milk in the food processor. Place in a cool place.

Foam:
Whip the soy cream, lemon juice and vanilla. Add matcha and icing sugar once it has become fluffy and then whip until it reaches the desired consistency.

Assembly:
First, put almond cream on the bottom. Then add foam. Close the ball and sprinkle with mixed matcha and icing sugar.

Enjoy!

Dough:
25 g yeast
200 g plant milk
100 g plant gurt
50 g cane sugar
1 pinch of salt
500 g wheat flour
1 tsp. vanilla sugar
1 tsp. cardamom
1 tbsp. black sesame seeds
150 g plant butter (or just over half a packet)

Almond cream:
1 tbsp. spreadable
150 g almonds
100 g sugar
150 soy milk with vanilla

Foam:
6 dl whippable soy cream
Juice from 0.5 lemon
Grain from 1 vanilla pod
3 tsp. matcha
3 tbsp. icing sugar

Sprinkles:
Matcha
icing sugar