(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Grease a medium mixing bowl with Country Crock Plant Butter and set aside.
To activate the yeast, warm the water on the stove or microwave between 105°F -115°F. Add the warmed water into a wide medium bowl and mix in 1 tablespoon sugar. Slowly sprinkle the yeast over the warm water. Let sit for 5-10 minutes while the yeast activates and foams. If the yeast does not foam at the 10 minute mark, the yeast may not be fresh. Try again with a new package.
In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, remaining ¼ cup sugar, orange zest, vanilla extract, and salt. Pour in the lukewarm Country Crock Plant Cream followed by the activated yeast and water. Mix until the dough comes together, scraping down the sides as needed.
With the mixer on medium, add 1 tablespoon of Plant Butter at a time, mixing until all the Plant Butter is incorporated.
Continue mixing on medium-high speed for 5-10 minutes, until the dough comes together into a ball and no longer sticks to the sides of the bowl. Transfer the dough to the greased mixing bowl. Cover with plastic wrap and let rise in a warm place for 2 hours, until the dough has doubled in size.
Punch the dough down and divide it into 12 equal pieces. Stretch each piece into a square and fold all the corners into the middle, pinch it together to form a ball. Roll the dough in your hands or on the counter and place on parchment-lined baking sheets, 6 balls per sheet. Repeat with all 12 balls.
Cover the baking sheet with a kitchen towel and let rise on the kitchen counter for 1 hour.
Meanwhile, prepare the chocolate curls. Use a vegetable peeler to peel the edge of room temperature or slightly warm chocolate into small curls in a small bowl. Chill until ready to use.
Preheat the oven to 375°F. When ready to bake, brush each dough ball with Plant Cream, then bake, one sheet at a time on the middle rack for 17-20 minutes, until the outside of each dough ball is lightly golden brown. Transfer to a wire rack to cool completely.
Once cool, whip the chilled Plant Cream with powdered sugar, corn starch, and vanilla in a medium mixing bowl until stiff peaks form. Transfer to a piping bag fitted with a ½-inch round tip. Alternatively, you can use a freezer bag, cutting the bottom corner for piping the Plant Cream.
Slice one bun almost in half, leaving the bottom ¼-inch connected. Open the bun and pipe in a little bit of the whipped Plant Cream. Add two raspberries, then cover with additional Plant Cream. Use a knife or an offset spatula to level the cream with the bun. Sprinkle with chilled chocolate curls. Serve immediately.
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