To make the dough pour the flour into a bowl and create a well. Add the water and yeast, give it a gentle stir and let it rest at room temperature for about 10 minutes. It will be bubbly when ready.
Add the coconut oil, agave syrup and salt and mix with a fork or hand mixer with dough hook attachments until it forms a sticky mass. Lightly dust your work surface with flour and tip the dough onto it. Knead it until it forms a soft and smooth dough. Don't add too much flour, just enough to stop it from sticking.
Grease the dough ball lightly to prevent it from sticking to the bowl and place it back into the mixing bowl. Cover it with a cloth and let it rest at room temperature for about an hour.
Tip the dough onto a very lightly dusted work surface and press it down and knead it gently a few times. Cut the dough into 8 pieces. I do that by cutting it into 4 first and then half each piece.
To shape the dough into round balls simply place it into your palm and pull the dough from the side to the centre and pinch it together. Repeat until you are happy with the shape.
Place the balls onto a baking tray that is lined with baking paper. Cover them with a cloth and let them rest for another 45 minutes.
Mix the ingredients of the vegan egg wash.
Brush the unbaked buns with your vegan egg wash and sprinkle with poppy seeds.
Bake in a preheated oven for 15-18minutes at 200°C (400°F) until golden brown on the sides and lightly browned on top.