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! JOIN THE COMMUNITY ■ Instagram:   / italiaplantbased   ■ Facebook:   / italiaplantbased   ■ Pinterest:   / italiaplantbased   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: [email protected] ✉️ Louise: [email protected] Italia Plant Based Filmed & Edited by Louise Made with ❤ in our little Italian kitchen. Nico :-)