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Sticky Almond Buns

Crunchy on the outside, soft on the inside and covered with sweet, flaked almonds, this recipe is the treat you need! My Sticky Almond Buns take a little longer than muffins or cupcakes and require a few extra ingredients, but they're worth it. They make a lovely dessert or morning tea snack, freeze well and have the moreish quality that make it hard to stop at one. As always, they're vegan but your non-vegan friends will never know!�

Ingredients for the buns

  • 80ml soy milk, warm
  • 12g yeast
  • 225g plain flour
  • 75g self-raising flour
  • Pinch of salt
  • 50g caster sugar
  • 2 tsp egg replacement powder mixed with 6 tsp warm water
  • 1 tsp vanilla essence
  • 3 tbs soy milk
  • 1 tbs vegetable oil
  • 100g vegan butter 

Ingredients for the topping

  • 90g vegan butter
  • 60g caster sugar
  • 100g golden syrup
  • 140g flaked almonds 
Golden Almond Buns
Vegan dessert
Vegan buns
Sticky Almond Buns



Instructions for the buns

  • Combine 80ml milk and yeast in a small bowl and set aside for 10 minutes.
  • Fit a stand mixer with a dough hook, then place flours, salt and sugar in your bowl. 
  • Start mixing on a low speed, then slowly add egg mixture, vanilla, extra soy milk and oil.
  • Increase to a medium speed and continue mixing until dough comes together.
  • Add butter and mix until a smooth ball forms.
  • Transfer to a well oiled bowl, cover with a tea towel and place in a warm place to prove for 30 minutes. 
  • Once proved, divide into 10 equal portions and place in 9cm cake rings. Cake rings should be on a baking tray lined with baking paper.
  • Cover and leave to prove again for 20 minutes. 
  • Preheat oven to approximately 190 degrees Celsius.

Instructions for the topping

  • Place all ingredients into a saucepan over a high heat and cook until mixture thickens and bubbles.
  • Pour mixture onto a piece of baking paper and leave to cool completely.
  • Cut into 9cm rings (they may be stick, so if you need to just break into pieces and form a circle as you go) and gently place on top of each portion of dough, pushing down lightly.
  • Place in the oven and bake for approximately 20 minutes, or until brown on the top but just cooked inside. 
  • Using a sharp knife, carefully release the buns from the cake rings. Serve warm or at room temperature. 

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