Step 1

Add the ¼ teaspoon of ground ginger to the ¼ cup of warm water, and in it dissolve the 1 teaspoon of yeast plus a spoonful of the ½ cup sugar. Let rest for 5-10 minutes until bubbles form.

Step 2

Warm the 1 cup of soy milk in the microwave or on the stove until warm but not hot. Melt the ½ cup of vegan butter for about 20 seconds in the microwave. Add them to the yeast mixture then add in the 2-3 teaspoons of ground cardamom, ½ teaspoon of salt, 2 tablespoons of vegetable oil and the rest of the ½ cup of sugar.

Step 3

Add in the 5 cups of flour, one cup at a time. (You may need to use slightly more or less flour depending on the humidity in your home.)

Step 4

Cover the dough and let it rest in a warm place until it has almost doubled in size, about 30-40 minutes.

Step 5

Roll the dough into a thick disk and divide into 16 equal slices. Roll each slice up loosely from the narrow corner to the thicker edge, then gently press the seams and roll into a ball. Place with the seam side down onto a parchment baking sheet lined with parchment paper or a silicone mat.

Step 6

Cover the pulla doughs with a damp kitchen towel and let proof in a warm place about 15 minutes. I put mine in a cupboard or inside the microwave to proof, with a cup of hot water.

Step 7

For the glaze, melt about 2 tablespoons of vegan butter with 2 tablespoons of soymilk and 1 teaspoon of sugar. Brush the pullas with the glaze once all over. Add another brush of glaze to the top of the pulla and immediately add a sprinkle of pearl sugar.

Step 8

Bake the vegan pulla buns for 12 minutes at 350° Fahrenheit (175°c). They are light golden brown when done. Try to let them cool before eating!