Updated: May 21, 2020
2¼ tsp yeast
1 cup plant-based milk, warmed to approx. 105*
3 Tbsp vegan butter, melted
¼ tsp salt
3 cups all-purpose flour
2 Tbsp white sugar
1 cup brown sugar
3 Tbsp white sugar
2 Tbsp cinnamon
½ cup vegan butter, melted
½ cup mini chocolate chips, optional
In the bowl of an electric mixer, combine yeast, sugar, and warm milk, and let it sit at room temperature until foamy. (about 8 minutes)
Add remaining dough ingredients and mix with dough hook attachment until a smooth, elastic dough forms. Add a few more tablespoons of flour if dough is too sticky. (This step takes about 5 minutes when mixing on medium speed)
Dump into a lightly greased bowl, and cover with plastic or a tea towel. Allow dough to proof (rise) at room temperature until doubled in size. (About 45 minutes)
Melt butter for coating, and set aside.
Combine your sugars and cinnamon in a small bowl. Set aside.
Once dough has double in size, tear off small pieces of dough, roll them into a ball, and dip them in butter. Then toss them in the brown sugar coating mixture.
Drop coated dough balls into a greased bundt pan. (You can layer the dough balls with chocolate chips if you would like.)
***Ideal size for these is between ping pong ball and gold ball. REMEMBER, they will double and sometimes triple in size while proofing and baking!***
Cover your pan with a towel or plastic wrap and allow it to proof (rise) for 40 minutes, or until balls on top have obviously doubled in size.
Preheat oven to 375* and bake on middle rack for 25-35 minutes, or until top is firm. (internal temperature should be at least 190*F)
Cool for 5 MINUTES (and longer and it may stick to the pan), and flip out onto a large plate or serving dish.
Cool an additional 5 minutes to avoid burning your mouth on REALLY hot sugar (this tip is not mandatory, but strongly recommended.)