Step 1

Whisk together the bread flour and the oat milk in a saucepan, making sure no lumps remain. Add the mixture over low heat and whisk continuously until it thickens. You should have a pudding-like texture. Remove from fire and transfer to a bowl.As a tip, you should cover it with a little cling film to avoid the formation of a crust. The Tangzhong will need around 10-15 minutes to cool down. As you will see, the Tangzhong will become quite thick.

Step 2

Mix together the lukewarm oat milk and one tablespoon of sugar. Once the sugar has dissolved, add the yeast to the bowl. Set aside for around 10 minutes until it becomes frothy.

Step 3

Mix together the bread flour, sugar and tsp salt in the bowl of a stand mixer, with the hook attachment. Add the tangzhong, the yeast mixture and the aquafaba. Mix for around 10-15 minutes. The result should be a soft and sticky dough. The dough should not be wet. If it feels wet, you should add a tad bit of flour and mix again.

Step 4

Add the olive oil and continue mixing for another 10 minutes. Transfer the dough to a lightly floured bowl, cover and set aside to proof for around 1-2 hours. The dough should double in size.

Step 5

Knockback the dough on a lightly floured work surface and knead for around a minute or so. When it's ready, roll the dough to a square of around 36 cm with 36 cm.

Step 6

Prepare a round or oval baking tray. Place a baking paper in the baking tray and set aside.

Step 7

Mix the nuts, cinnamon, cardamon and nutmeg.

Step 8

Spread the nut mixture evenly over the rolled dough.

Step 9

With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12-14 even slices.

Step 10

Place each slice into the baking tray. Cover with a clean tea towel and set aside to prove again for 30 minutes.

Step 11

Preheat the oven to 175 C/ 350 F.

Step 12

Bake for 20 minutes in the centre of the oven. After 20 minutes, cover with aluminium foil and bake for another 10 minutes.

Step 13

When ready take out and set aside to cool for 15 minutes.

Step 14

Warm up the agave syrup, then pour over the walnut buns while still in the baking tray.

Step 15

Remove from the baking tray and serve. Enjoy