VEGAN MARITOZZI - Soft Italian Cream Buns made vegan

Get the recipe for Vegan Maritozzi:
→ https://theplantbasedschool.com/vegan...

This vegan Italian cream buns recipe comes straight from central Italy where I grew up and they taste and look exactly like authentic Italian "maritozzi con la panna". I don't use eggs, butter, milk or any other animal-based product. Just simple plant-based ingredients to make this delicious Italian treat healthy-ish, sustainable, and most importantly delicious!

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INGREDIENTS LIST
🌱 Vegan Maritozzi (soft Italian cream buns)
500 g (4 cups) all-purpose flour
100 g (0.5 cups) sugar
7 g (0.5 tbsp) active dry yeast or 25 g fresh yeast
250 g (1.1 cups) soy milk
70 g (0.3 cups) sunflower oil
50 g (3.5 tbsp) raisins
2 tsp vanilla extract
1 orange zest
1 pinch salt

STORAGE
Store the sweet yeasted buns without filling in a reusable plastic bag in a kitchen cupboard. They'll stay soft for up to 3 to 4 days.
Store the already filled vegan Italian cream buns in a reusable plastic bag in the refrigerator for up to 3 to 4 days.

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com

Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico :-)