- 3 cups all-purpose flour, divided
- 3/4 cup vegan sugar
- 1 teaspoon salt
- 1 teaspoon fresh grated whole nutmeg*
- 1 package dry yeast (about 2 and 1/4 teaspoons)
- 1 cup warm non-dairy milk (between 100 and 110 degrees)
- 1/2 cup melted vegan butter
- 4 Ener-G eggs
- 2 teaspoons vanilla extract
- Cooking spray
- 1 tablespoon vegan powdered sugar
2. Add the Ener-G eggs and beat with a hand mixer until combined. Stir in the vanilla extract. Add the final 1 cup flour and stir until smooth.
3. Scrape the batter into a 13x9-inch metal baking pan coated with cooking spray. Coat the dough with cooking spray. Cover and let rise for 1 hour; the dough should be doubled in size, and bubbly on the surface. I like to let dough rise in an unheated oven, where it will be warm and free from drafts.
4. Bake at 350 degrees for 30 minutes - the buns should be golden brown, and a toothpick inserted in the center should come out clean. Cool completely in the pan on a wire rack before dusting evenly with the powdered sugar. Cut into squares to serve.
*I loved using fresh grated nutmeg for this recipe, but if you prefer, substitute the same amount of ground nutmeg.
16 servings (1 square), Calories 203
A sweet little tea time snack! Wonderfully chewy and moist on the interior, and absolutely redolent with the fresh nutmeg. Although the recipe suggests using less nutmeg if you prefer a more subtle taste, or substituting ground nutmeg for the fresh, I recommend neither - the fresh nutmeg was what made these little buns stand out. Definitely more cake-like, than bread-like.