Sticky Bun Crown

By GuidingVegan

Ingredients

• For the sweet dough:
• 4 tbsp ground flax + 6 tbsp warm water
• 1/2 c unsweetened almond milk
• 1/4 c + 1 tsp cane sugar
• 1/4 c grapeseed oil, or melted coconut oil
• 1/2 tsp salt
• 1/4 cup warm water
• 2 1/4 tsp yeast
• 3-3 1/2 cups all-purpose flour
• Filling:
• 3/4 cup maple syrup
• 1/2 cup brown sugar
• 1/2 cup currants
• 3/4 cup walnut pieces
• 1 tbsp cinnamon
• Glaze:
• 3/4 cup icing sugar
• 1 tbsp unsweetened almond milk

Details

Servings 1
Adapted from emmylouskitchen.com

Preparation

Step 1

In a small bowl or mug, mix ground flax and warm water and let sit until it has thickened.
Place warm water in a large bowl, sprinkle in 1 tsp of sugar and yeast and let sit until frothy, about 10 minutes.

In another bowl, whisk almond milk, remaining sugar, and oil. Add to the yeast mixture along with the flax.

Stir in the first three cups of flour, one cup at a time. You may not need the extra 1/2 cup, but add flour as needed while kneading the dough for about 7 minutes, until smooth and barely sticky.

Oil a bowl and place the dough ball in it, rolling to coat. Cover with a tea towel and let rise for about an hour or two, depending on the warmth of your environment, until doubled.

Grease a 9 or 10'' springform pan and set aside.

Mix together all the filling ingredients, dissolving the sugar into the maple syrup. Depending on the thickness of your syrup, you may need to add extra brown sugar to get the filling to the right consistency. The filling should spread fairly easily, but not dribble off of a spoon.

Once the first rise is complete, roll the dough out on a floured surface into a rectangle about 18 by 11''. Spread the filling onto the dough, leaving an inch clear on one of the long edges. Start rolling from the opposite, long edge.

Cut through the centre of the log lengthwise, so the layers of dough and filling are exposed. Keeping the cut sides up so that the filling doesn't spill out, twist the two dough lengths around each other like a rope (I find it easiest to hold one side still, and the weave the other over and under it). Coil the dough around the edge of the springform pan, and pinch the edges together to form a loop. Cover with a tea towel and let rise again, for about an hour. In this time the dough will expand to nearly fill in the centre, and some of the filling should seep out into the bottom of the pan, so don't worry if the ring seems to be leaking.

Preheat the oven to 350F and bake the ring until puffy and golden, about 38-42 minutes.

Once cool, mix the ingredients for the glaze and pour around the crown. Cut into slices (like a bundt cake) and enjoy.