Vegan Chelsea Buns
Servings: 10 Buns
Calories: 345kcal
Ingredients
Ingredients for dough:
- 500 g White bread flour
- 50 g light brown sugar
- 2 x 7 g sachets of instant yeast (or 14g from a packet)
- 100 g block margarine
- ½ teaspoon salt
- 1 level tablespoon milled flaxseed
- 3 tablespoons water
- 125 g soy yoghurt
- 125 g soy milk
- ½ teaspoon apple cider vinegar
Ingredients for filling:
- 25 g block margarine (softened)
- 50 g light brown sugar
- 125 g Mixed dried fruit
- 1 rounded tablespoon ground mixed spice
Ingredients to glaze:
- 2 tablespoon light brown sugar
- 1 tablespoon hot water
- caster sugar to sprinkle (optional)
Instructions
- Combine soy yogurt, soy milk and apple cider vinegar and set aside to sour for about 10 minutes.
- Mix ground flax seed and three tablespoons of water, set aside to thicken for about 5-10 minutes.
- Combine all remaining dough ingredients, stirring together the dry ones to distribute evenly, then add the liquids created in steps 1 and 2. Knead to form a soft, elastic dough.
- Roll out the dough on a lightly floured surface to make a rectangle (approximately 45 x 30 cm). If the dough tears easily it should be kneaded more and the rolling out attempted again.
- To fill them, spread the softened margarine over the dough and sprinkle on sugar, mixed spices and dried fruit.
- Starting at one of the long dough edges roll up in to a tight cylinder with the filling inside. Then cut the cylinder in to ten equal sections. Place the buns facing upwards on greased baking trays and press them down to about ½ their original height. They should be given enough space to double in size when risen. Loosely cover with cling film, making sure to seal the edges around the trays so the dough doesn’t dry out. Place somewhere warm to prove.
- Once they have expanded to double their size (takes up to 2 hours depending on how warm your kitchen is), bake for 15-20 minutes in the centre of a preheated oven (220 °C, Fan 200 °C, 425 °F, Gas 7) until golden brown.
- While they’re baking make a glaze by mixing the two tablespoons of sugar with one tablespoon of boiling water. Immediately after removing from the oven, brush on the glaze, sprinkle with caster sugar (if desired) and then place on a rack to cool.
Notes
Once cooled they can be stored by wrapping in a cloth. Best eaten the same day they’re made.