Poppy Seed Pull Apart Buns - An Egg Free "Eggy" Bun

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

Poppy Seed Pull Apart Buns - An Egg Free "Eggy" Bun

If I told you that these fluffy, chewy, pull apart buns didn’t contain egg, you probably wouldn’t believe me. But they are in fact a vegan, yeast-risen bread. The outside is golden brown with a very thin and soft crust. The outside is soft and squishy, aerated, and pale yellow, flecked with poppy seeds throughout.

For me, the most satisfying part of this recipe is when you pull the buns apart and expose their flaky, soft interior. Although pull-apart buns are often associated with sweetness, I wanted to add that delightful textural element to this savory recipe. Don’t let the ingredients fool you - the flavors of the sugar and vanilla extract actually don’t come through in a prominent way. Rather, the sugar feeds the yeast and allows it to rise so beautifully, and the vanilla softens the edges of the lemon without tasting like vanilla.

Split these buns in half, toast, and serve with your favorite jam or honey for breakfast. Use them as slider buns. Heck just grab a bun and bite into it! They are delicious paired with both sweet and savory accompaniments.

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Ingredients for Lemon Poppy Seed Pull Apart Bread

• 3 cups spelt flour

• 1/4 cup sugar

• 1 1/2 tsp poppy seeds

• 1/2 tsp sea salt

• 1 1/2 tsp yeast

• 2/3 cups warm water

• 2/3 cup your choice of plant based milk (I used my homemade barista style rice milk)

• 1/4 cup lemon juice - more lemon juice

• 1/2 tsp pure vanilla extract

• 1/4 cup olive oil

• A couple tbsp of plant based milk for brushing on the tops before baking

How to make Lemon Poppy Seed Pull Apart Bread

1. Add the spelt flour, sugar, poppy seeds, and sea salt to a large mixing bowl and mix well. Make a well in the center and add the yeast, then pour in the warm water. Let the yeast bloom for 10 minutes.

2. Add the plant based milk, lemon juice, vanilla extract, and olive oil, and mix the wet ingredients together in the well you have made. Then begin pulling in flour from the sides and mixing until it comes together into a rough dough. Use your hands to knead the dough for one minute.

3. Transfer the dough to a large, oiled bowl. Cover it with plastic wrap or a tea towel and allow to rise until it has more than doubled in size. This could take 1.5 - 2 hours depending on your environment.

4. Preheat the oven to 410F

5. Divide the dough into 12 pieces and shape each one into a bun. Tuck the buns into a baking tray dish lined with parchment paper. I used an 8 x 8 inch square ceramic baking dish. Let the buns rise in the dish for a half hour.

6. Once risen, they should be quite puffy. Brush the tops with some more of your plant based milk. Place the dish in the preheated oven and bake for 18 - 22 minutes, or until the tops are golden brown and the insides are fluffy.

7. Pull the buns apart and serve warm.

Makes 12 buns