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Vegan coconut and pear sweet buns
25 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 266
  • Fat about 8g
  • Carbohydrates about 39g
  • Protein about 6g
This is needed
This is needed for 12 piece
Yeast dough
  • 400 g half-white flour
  • 100 g coconut flour
  • 1 cube yeast (42 g)
  • 80 g cane sugar
  • 140 ml oat drink
  • 1 tsp vanilla sugar
  • 80 g margarine, soft
  • 1 pinch salt
  • 5 pears, peeled, cut into medium-sized pieces
  • 1 tsp vanilla paste
To shape & bake the sweet buns
  • a little icing sugar
  • One springform pan (approx. 25 cm in diameter), lined with baking paper
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour and coconut flour in a bowl, create a well in the middle. Crumble the yeast and place in the middle, sprinkle half of the sugar on top and pour over the warm oat milk. Cover with a damp towel and leave to stand for approx. 10 mins. Place the vanilla sugar, salt, margarine and the rest of the sugar in the bowl, work the mixture into a dough. Knead the dough thoroughly again by hand. Cover the bowl with a damp towel, leave the dough to rise again for approx. 40 mins.
In a pan, bring the pears to the boil with the vanilla paste and a little water, simmer until the pears are soft, leave to cool.
To shape & bake the sweet buns
Divide the dough into 12 equal portions, knead once more, shape into balls and press as flat as possible. Place 3-4 pieces of pear onto each dough ball, fold over the dough and seal well. Place the dough balls (seam-side down) in the tin, cover and allow to rise for a further 15 mins. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Leave to cool, dust with icing sugar.