Replacing the milk, eggs, and butter in a sweet bread is not as easy as it sounds but it's possible and, with some tinkering, I settled on a recipe that works really well.
Ingredients for the dough
400 g flour
175 g water
8 g salt
4 g instant yeast or 8 grams active yeast or 16 grams fresh yeast
30 g avocado oil
For the egg (this is a substitute for one egg):
3 tablespoons water
3 tablespoons avacado oil
2 teaspoons baking powder
Ingredients for the topping
60 grams good quality vegan spread
60 grams avaocado oil
125 g icing sugar
240 g flour
drop of water if necessary just to be able to bind the dough
options include a pinch of cocoa or matcha green tea powder or beetroot powder for colour!
Measure 100 g of flour and the yeast and the water into a bowl. Add a pinch of the sugar and whisk. Let sit for 60 minutes.
Add the remaining sugar, the salt and the oil and whisk.
Stir the replacement egg ingredients together in a little jug and then whisk that in. Then add the rest of the flour, gather it into a ball in the bowl before turning it out and kneading it well for 10 minutes. It is very soft and sticky so use a scraper. Don't add more flour! Return to the bowl and let rest 1-2 hours or until it has doubled in size.
Divide into 75 g pieces and form into balls. Cover and let rest for 45 minutes.
While the dough is resting, mix the topping ingredients together and then put them in the fridge. Before you bake the buns, remove the mixture from the fridge and make little balls out of this dough, about the size of a large walnut. Squash each ball in a tortilla press or rolll them out into little, flat discs with a rolling pin. They should be large enough to almost cover the proofed balls of dough but not so large that they drag on the tray. Gently lay the topping on the buns and “seal” them on just by pressing gently all around the edges of the "capas" with your finger tips. The “capa” actually seals in the humidity and helps the dough rise in the oven.
Bake at 220 degrees for 15-20 minutes.