Apple Twist Buns

These Apple Twist Buns with warming cinnamon and Lyle's Golden Syrup are spot-on for Autumn. They're way easier to make than they seem, plus they really are the best of vegan baking. ⁠Sticky, comforting and delicious and perfect with a cup of earl grey tea, you won't regret making this recipe.

Check out the baker

This recipe was created by vegan baker Tajda. You can find more of her delicious vegan bakes on her Instagram @myveganminimalist and her baking blog.

For the dough
  • 75ml water (boiling hot)
  • 2 tbsp chia seeds
  • 150ml unsweetened almond milk
  • 1,5 tsp Lyle’s Golden Syrup
  • 1 sachet instant yeast (7g or 2 and ¼ tsp)
  • 60ml oil
  • 400g strong bread flour
  • 1 tsp cinnamon
  • 1 tsp lemon zest
  • 1 tsp salt
For the filling
  • 40g caster sugar
  • 45g dairy-free butter
  • 1 tbsp Lyle’s Golden Syrup
  • 3 tbsp cinnamon
  • Half a lemon (zest only)
  • Two Granny Smith apples (grated)
For the glaze
  • 1 tbsp Lyle’s Golden Syrup
  • 1 tbsp unsweetened almond milk
How to make Apple Twist Buns


  1. Make a ‘chia egg’ by combining water and chia seeds. Stir, then add in milk and golden syrup.

  2. Stir until golden syrup is dissolved. Set aside for a few minutes.

  3. Sprinkle yeast on top of your chia mixture. Set aside until yeast is starting to foam.

  4. Once it’s foaming, add oil. Then add flour, cinnamon, lemon zest & salt.

  5. Bring all the ingredients together using your hands to create a rough dough.

  6. Knead for approx. 10 minutes until the dough is shaped into a loose, elastic ball.

  7. Place the dough into a very large bowl. Cover the bowl with a damp cloth and let rise for 1 hour until doubled in size.

  8. In the meantime, prepare your filling by mixing all the filling ingredients in a small bowl.

  9. Once your dough has doubled in size, remove it from the bowl.

  10. Place the dough onto a floured surface and roll it out (aim for approx. 0.5 cm in thickness).

  11. Spread the filling equally across the entire surface.

  12. To create the buns, fold the top third of your dough over the second (middle) third. Then pull the lower third over the second third. Press down very gently.

  13. Cut the dough into 10 long strips. Then cut each strip vertically into 3 long pieces, leaving the top bit attached (to be able to plait it).

  14. Plait/bread each strip (right over the middle, then left over the middle & continue).

  15. Pick up each plait/braid, fold the top & the bottom third under the middle third and place it in a greased muffin/cupcake tin.

  16. Feel free to create the twist/plait any other way if you prefer – every type of twist will work well so feel free to experiment.

  17. Mix the two glaze ingredients and brush the glaze over the twist buns.

  18. Cover with a sheet of aluminium foil and let rise for 45 minutes.

  19. In the meantime, preheat fan oven to 180°C.

  20. After the second rise, brush the breads again with the glaze.

  21. Bake for 17-20 minutes until golden brown. Enjoy!