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Raspberry Breakfast Buns
Prep time
Cook time
Total time
Note that the prep time does not include the rising time.
Serves: 24 buns
Breakfast Buns:
  • 1 cup So Delicious Dairy Free Original Coconut Milk Beverage (warmed to 115° F)
  • 1 .25-ounce package active dry yeast
  • ⅓ cup oil
  • ¼ cup sugar
  • 1 egg, beaten (see note in post above for egg-free suggestions)
  • ½ teaspoon salt
  • 3½ to 4 cups all-purpose flour
  • 1½ cups raspberry preserves
  1. In a large bowl, whisk together warm coconut milk beverage, yeast, oil, sugar, egg, and salt. Stir in 3 cups of flour to make a soft dough.
  2. Turn dough onto a floured surface, adding more flour as needed. Knead until smooth, elastic, and no longer sticky.
  3. Invert the bowl over the dough and let rest 1 hour.
  4. Shape dough into 24 balls. Place on 2 greased cookie sheets. Flatten each ball to a 2” circle. Using your fingers, stretch the dough to make an indentation into each ball. Brush the tops with oil. Cover. Let rise for 30 minutes.
  5. Make indentation in dough again. Fill each indentation with approximately 1 tablespoon raspberry preserves.
  6. Bake in preheated 400° F. oven for 10-15 minutes.
  7. Transfer buns onto cooling racks. Cool 10 minutes.
  8. Drizzle glaze on top.