Levaros Bukta

250 ml nut milk or any milk of your choice, but not coconut, due to the flavor
1 tbsp active dry yeast
3 1/3 c AP flour
1/3 c icing sugar
a generous pinch of salt
120 g fat of your choice vegan margarine, dairy free butter, coconut oil, regular butter, and/or yellow vegetable shortening (this has the flavor of regular butter, I love using this altho this is not the healthiest, but dairy free butter is rare to find where I live and when there is, it's hell expensive - most of the times I would use vegan margarine and/or coconut oil, would work as well, but to achieve that butter smell and flavor, go with yellow shortening), melt
2-3 tbsp of aquafaba equals to 1 egg - you can use chickpeas or white kidney beans. Any other aquafaba will work as well, but also will affect color. Black beans and/or red kidney will give a not so white bun 🙂

Heat milk to lukewarm and sprinkle with yeast, let stand for 5 mins to bloom
Mix flour, icing sugar, salt in a large bowl. Make a well in center
Melt vegan margarine, let stand a bit so it won't be too hot, then stir in aquafaba
Pour yeast into flour, stir with wooden spoon a little, then pour in margarine, knead
Cover dough and let rise for an H
Punch down dough and roll flat
Slice into rectangles as shown on picture (OR you can divide dough into small portions, without rolling it flat)
Place some filling, and shape dough into buns
Let rise for 20-30 mins, brush top with cashew milk and bake on preheated 350 F convection oven for 25 mins