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Miso Brown Sugar Cashew Buns That Will Delight You

Miso Brown Sugar Cashew
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These Miso Brown Sugar Cashew Buns are a delightful twist on classic cinnamon rolls, perfectly blending sweetness and umami in a dairy-free treat.

Ingredients

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  • 1 cup Almond Milk (or any milk of choice)
  • 1/4 cup Brown Sugar (can substitute with coconut sugar)
  • 2 teaspoons Active Dry Yeast (must be fresh)
  • 2 tablespoons Instant Coffee (espresso powder can be used)
  • 3 cups All-Purpose Flour (or bread flour for chewiness)
  • 1 cup Bread Flour (optional)
  • 1/4 cup Butter (or dairy-free alternatives)
  • 1/4 cup Red Miso Paste (white miso for milder flavor)
  • 1/2 cup Brown Sugar (be cautious with dark brown sugar)
  • 1/4 cup Applesauce (pureed dates can be an alternative)
  • 1/2 cup Crushed Cashews (or walnuts/pecans)
  • 1 cup Powdered Sugar (sift for smooth consistency)
  • 1 teaspoon Vanilla Extract

Instructions

  1. Heat almond milk to about 115°F, mix in brown sugar until dissolved, sprinkle yeast over top and let bloom for 5-10 minutes.
  2. Knead dough for 2-3 minutes on a floured surface, shape into a ball, place in an oiled bowl, cover, and let rise for 60-90 minutes until doubled.
  3. Combine miso paste, brown sugar, applesauce, and melted butter in a mixing bowl until smooth. Pour into greased loaf pan.
  4. Roll out dough, sprinkle with brown sugar and a dash of cinnamon, roll tightly, and cut into 8 pieces.
  5. Place cut buns in loaf pan over miso caramel, cover, and allow to rise for another 60-90 minutes.
  6. Preheat oven to 350°F. Bake buns for 30-40 minutes until golden brown and fragrant.
  7. Whisk powdered sugar and vanilla extract together, adding almond milk for consistency.
  8. Drizzle glaze over warm buns before serving.

Notes

    Nutrition

    Find it online: https://sarecipe.com/miso-brown-sugar-cashew/