Method (custard filling)

1. Add the vegan cream cheese and caster sugar to a mixing bowl and beat until smooth and creamy, with no lumps remaining.
2. Add the vegan heavy cream and vanilla extract or vanilla bean paste, then mix again until fully combined.
3. Sift in the cornstarch and vegan-friendly custard powder. Mix gently until you have a thick, smooth and creamy filling. If it feels too thin and runny, add more custard powder, it should be thick and pipeable so it wont turn liquid when baked (refer to video for visual example). 
4. Set aside. 

Method (apples)

1. Peel and core the apples, then dice them into small, evenly sized pieces / squares.
2. Melt the dairy-free butter in a large saucepan over a medium heat. Add in the diced apples, sugar, and cinnamon (or apple pie spice). Stir well to coat the apples.
3. Cook for 5-8 minutes, stirring occasionally with a wooden spoon, until the apples begin to soften but still have a little bite. You don’t want them completely cooked at this stage, just soften them. 
4. Mix the cornflour with some water in a small bowl to make a smooth slurry. Pour this into the saucepan while stirring.
5. Continue cooking the apples for appropriate 1-2 minutes, stirring constantly, until the juices become glossy and thickened.
6. Remove from the heat and allow the filling to cool.

Method (Egg wash)

1. In a small bowl, combine the milk and maple syrup. Set aside. 

Method (crumble)

1.  Mix the flour, sugar and cinnamon in a small mixing bowl.
2. Add the dairy-free butter and vanilla, then rub together with your fingertips until you have a crumbly mixture.
3. Chill while you make the dough. 

Method (dough)

1. In a medium sized saucepan on the hob, warm the soy milk until warm but not boiling hot. Stir in the sugar and instant yeast, then with a clean tea towel, and allow to stand for 5-10 minutes until the top looks foamy. It should look bubbly on top.
2. Add the flour into a large mixing bowl. Add the soy milk mixture and butter. Mix together until a rough dough forms.
3. Turn the dough onto a lightly floured surface and knead for approximately 5 minutes, until smooth and elastic in texture. Alternatively, you can use a stand mixer with a dough hook attachment for around 5 minutes (do not over knead). 
4. Grease a medium sized bowl with some oil, place in the dough and cover with some clingfilm / plastic wrap, and leave in a warm place for 1-2 hours, or until doubled in size. I leave mine in my kitchen next to a large window (the sun helps keep the dough warm). Alternatively you could turn on your oven, heat it up then turn off and place the dough on the worktop next to the warm oven. 
5. You want to remove the air out of the risen dough and divide it into 10 equal pieces. Roll each piece into a round ball shape (refer to video for example). Roll into a bun shape and place on a lined baking tray.
6. Cover the buns loosely and allow to ruse for a second time until they look puffy, approximately an hour.
7. Heat the oven to 180°C fan. Once ready, make an indent in the middle of the buns and add in some of the custard filling and top with some spiced apples. Brush the edges of the buns with some of the ‘egg wash’, and sprinkle over the crumble. The egg wash will help the crumbles to stick.
8. Bake the buns in the middle of the oven for 15–20 minutes, until golden brown on top. Keep an eye on them so they don’t burn! 
9. Once baked and golden in colour, remove the buns from the oven and allow them to cool on the tray for 5 minutes, then transfer to a cooling / wire rack. They’re best served slightly warm.
10. Serve with a drizzle of the vegan caramel sauce. To make it salted caramel, simple mix in some sea salt.
11. Serve and enjoy!