Magical Method

1. First melt your vegan butter and set a side. 
2. Warm the almond milk to room temperature and add to a big bowl.
3. Together with the melted butter, sugar and yeast. Let that bloom for 5 minutes before you add the dry ingredients.  
4. Add only 5 cups and set the other half a side for later.  Add the salt when your are stirring to combined the dough.
5. Cover your bowl and let the magic do it’s work for an hour. Seek for a warm place in your kitchen to let the dough proof.  
6. Meanwhile you can make the filling.
7. Mix the spreadable butter with all the other ingredients to make a sweet spread. And set aside until you need it.
8. After 1 hour the dough is proved and ready for the 1/2 cup of flour you left behind.  
9. Knead the dough on a flat service by hand to get those gluten to work. Then roll the dough out in a rectangle. The dough should be 1 cm in thickness.
10. Spread on your sweet vegan butter filling. Spread evenly. Then you are going to roll up the dough into a big sausage. I could get 14 buns out of this recipe. Depends how big you are cutting them.
11. Grease your baking tin with vegan butter. Circle around your buns in the tray and cover again with a tea towel for 30 minutes to prove again.
12. Preheat the oven to 180 Degrees Celsius.
13. After 30 minutes bring them to the oven to bake for around 25-30 minutes. While baking make your maple icing.
14. Grab a bowl add the powdered sugar together with the vanilla extract and maple syrup. If the icing needs to be more loose add some almond milk. Pour the glaze over the buns while they are piping hot from the oven.
15. Serve warm.

Enjoyed freshly baked with a cup of steaming tea or coffee.

ENJOY THE MAGICK!