Cream buns

250g Loprofin Mix
25g cold hard white fat cut into cubes
25g soft brown sugar
½ tsp salt
7g packet of yeast
200mls Sno-Pro
10g psyllium husk

For the filling cream buns:
200ml vegan cream
150g jam

1. Pre-heat oven to 170°C. 
2. Mix the Sno-Pro and psyllium husk allow to thicken for 10 minutes.
3. Meanwhile in a bowl, rub the hard white fat into the Loprofin Mix so it looks like breadcrumbs.
4. Now add the sugar, salt and yeast. Stir in the Sno-Pro mixture until smooth and you have a soft dough. 
5. Cover and leave in warm place to prove for 1 hour or till its doubled in size.
6. Dust a worktop with Loprofin Mix and tip out the dough, knead for 2 minutes then divide the dough into 10 even pieces.
7. Shape the dough into finger shapes, rolling the dough with the palm of your hand. 
8. Place onto a lined baking sheet, cover and allow to stand in a warm place until the buns have doubled in size.
9. Bake for 12–15 minutes until golden brown. If you tap the bottom of the bun it should sound hollow. Leave to cool on a wire rack.

For the cream buns:

1. Using a sharp knife, cut the buns in the middle. Careful not to cut the whole way through though. 
2. Whip the vegan cream until it is a thick consistency. 
3. Add some jam to the buns and then pipe in whipped vegan cream.
4. Dust with icing sugar.