The sweet spot
Miso has an intensely savoury flavour
– one you might not imagine to belong in a sticky bun. But it does. Rippled into soft dough alongside brown sugar and warm vanilla, miso offsets the sweetness, not unlike having salty bacon on syrup-sodden pancakes. It’s also no fuss to make these buns vegan: just swap the butter for a vegetablebased alternative and use non-dairy milk.