Picture this: pockets of sweet cooked mango enveloped in soft challah bread buns. That’s vegan mango-filled buns in a nutshell! They’re light and flavorful and such a treat. While they are a bit of a project, I think they are exciting to make and the end result is well worth it. Your friends and family will be impressed, not to mention lucky if you decide to share!
Want more mango? Check out the simple 3-Ingredient Mango Ice Cream or Mango Pineapple Orange Juice to cool down!
Vegan Mango-Filled Buns
Course: SidesCuisine: American12
servings1
hour30
minutesIngredients
- Dough
2 1/4 tsp active dry OR instant yeast (1 standard packet)
1/2 cup granulated sugar, plus a pinch
1 cup and 3 tbsp warm water, divided
5 tbsp coconut oil, plus more for brushing
2 tsp baking powder
3-4 cups bread flour
1 tsp salt
optional: sesame seeds for garnishing
- Mango Filling
2 large, ripe mangoes, peeled and diced
2 tbsp flour (any kind)
1 tbsp olive oil
Directions
- Make the dough: Add yeast and a pinch of sugar to a medium mixing bowl. Pour 1 cup warm water over the yeast while rotating the bowl to stir. Let rest for 5-10 minutes so the yeast becomes a bit frothy, then add 2 tbsp coconut oil.
- In a small bowl, combine 3 tbsp coconut oil and 3 tbsp warm water with the baking powder. This is your egg replacement mixture, stir it until there are no clumps.
- In a large mixing bowl, add 3 cups of bread flour, 1/2 cup sugar, and the salt. While stirring, add the yeast and egg replacement mixtures. You should now have a pliable dough. Add up to 1 cup of flour while kneading until dough is smooth.
- Grease the large mixing bowl with coconut oil and put the dough inside to proof for 2 hours or until doubled in size.
- Make the mango filling: Add diced mangos, flour, and olive oil to a saucepan. Bring to a boil, stir until thickened, then allow to cool. Refrigerate for 1 hour.
- Prepare a 9 x 13 pan with parchment paper.
- Uncover and punch down on the dough, kneading gently to knock out the air bubbles. Divide the dough into twelve pieces, covering the pieces not currently in use to keep them from drying out. Knead each piece into a ball, then roll out thinly, flouring the work surface as needed. Add about one spoon of mango filling to the center of the dough, then pinch together the edges like you would a dumpling and twist to seal. (If the dough isn’t sticking to itself while sealing, keep a small bowl of water nearby to wet your fingers slightly when sealing.) Once finished sealing, turn each ball sealed-side down and place on the prepared pan.
- Once all twelve pieces have been lined on the pan, cover the pan and let the buns proof for 1 hour. When ready to bake, preheat oven to 325 degrees F and brush the buns with coconut oil. You can sprinkle sesame seeds on top for garnish if you’d like, then bake buns for about 25 minutes, rotating the tray midway through baking. They should be golden brown on top and sound hollow when tapped.
- Transfer the buns to a cooling rack and let cool completely. Then slice or tear into them!
This recipe was adapted from Challah Hub’s Original Vegan Challah and Jane’s Kitchen’s Mango Spiral Bread.
