Breakfast Bread Bombs [Vegan]

RECIPE MONSTER

THIS RECIPE IS :

Dairy FreeSoy FreeVegan

SERVES

6

INGREDIENTS

• 2 tsp. active dry yeast (1 packet)
• 1 1/2 c. warm water
• 1 tsp. organic sugar
• 2 T. coconut oil, melted
• 1 tsp. sea salt
• 4 to 5 c. all-purpose flour or whole wheat pastry flour
• almond milk, to glaze the buns

Blueberry Filling:

• 1 c. blueberries, fresh or frozen
• 1⁄2 c. pure maple syrup
• 1/4 c. amaretto or vanilla-infused bourbon
• Dash of cinnamon

PREPARATION

1. Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.
2. Slowly mix in flour until it’s fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
3. Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling.
4. Grab a small saucepan and set the heat to medium-high. Add the blueberry filling ingredients to the saucepan and cook for about 20 minutes, or until the mixture is slightly reduced.
5. Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.
6. Flatten each ball into a disc about 6 inches wide.
7. Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.
8. Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.
9. Preheat oven to moderate 350°.  Brush a little almond milk on top of each bun.  Bake for 20 minutes, until golden brown.