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07/04/2010
Vegan Chelsea Buns
After making Hot Cross buns the other day I suddenly had the urge to bake some Chelsea Buns, something I haven't had for years!
A quick google search for a vegan recipe came up zilch so I tackled the task of veganising a recipe I already had.
I have to say I was delighted with the results.They lasted 2 hours in this house so that is testament enough for me!
Vegan Chelsea Buns
Ingredients
225 grams strong bread flour
1 teaspoon mixed spice
1/2 teaspoon salt
1 and a 1/2 teaspoons dried yeast
100ml tepid soya milk
50 grams of vegan margarine
A little vegetable oil
Filling
Melted margarine
50 grams vegan brown sugar
1 teaspoon mixed spice
75 grams sultanas
Method
Grease an 18cm square pan.
Put 50 grams of the flour in a large bowl and blend together with the yeast and tepid milk until smooth. Set aside in a warm place until the mixture froths - about 10-20 minutes.
Mix the remaining flour, salt and mixed spice; rub in the margarine.
Add the yeast mixture and mix to form a soft dough.
Turn the dough out onto a lightly floured surface and knead until it is smooth - about 5 minutes.
Place in a lightly oiled bowl and leave to rise for about an hour and a half.
Knead the dough thoroughly and roll out to an oblong roughly 30 cm's by 25 cm's.
In a small bowl mix together the sultanas, sugar and mixed spice.
Brush the dough liberally with the melted margarine and sprinkle over the fruit and sugar mix.
Roll up from the longest side and seal the edge with a little water.
Cut into 9 equally sized slices and place these, cut side down in the prepared cake tin.
Leave for another 30 mins.
Bake the buns in the oven at 190°C (375°F) for about 30 minutes.
While they are still warm brush with some more melted margarine and sprinkle over some more brown sugar.
Enjoy!
Vegan Chelsea Buns
Ingredients
225 grams strong bread flour
1 teaspoon mixed spice
1/2 teaspoon salt
1 and a 1/2 teaspoons dried yeast
100ml tepid soya milk
50 grams of vegan margarine
A little vegetable oil
Filling
Melted margarine
50 grams vegan brown sugar
1 teaspoon mixed spice
75 grams sultanas
Method
Grease an 18cm square pan.
Put 50 grams of the flour in a large bowl and blend together with the yeast and tepid milk until smooth. Set aside in a warm place until the mixture froths - about 10-20 minutes.
Mix the remaining flour, salt and mixed spice; rub in the margarine.
Add the yeast mixture and mix to form a soft dough.
Turn the dough out onto a lightly floured surface and knead until it is smooth - about 5 minutes.
Place in a lightly oiled bowl and leave to rise for about an hour and a half.
Knead the dough thoroughly and roll out to an oblong roughly 30 cm's by 25 cm's.
In a small bowl mix together the sultanas, sugar and mixed spice.
Brush the dough liberally with the melted margarine and sprinkle over the fruit and sugar mix.
Roll up from the longest side and seal the edge with a little water.
Cut into 9 equally sized slices and place these, cut side down in the prepared cake tin.
Leave for another 30 mins.
Bake the buns in the oven at 190°C (375°F) for about 30 minutes.
While they are still warm brush with some more melted margarine and sprinkle over some more brown sugar.
Enjoy!
01/04/2010
Hot Cross Buns
No - they're not angry buns that have been left in the oven too long - oh no, there's nothing angry about these buns at all.
Traditionally eaten at Easter; this humble buns history is rather shady and unknown.
It is believed that buns marked with a cross were eaten by Saxons in honour of the goddess Eostre (similar to Easter OR WHAT!!) and the cross is thought to have symbolised the four quarters of the moon.
Another possible explanation is that this massive white fluffy rabbit with pink ears and nose was hopping about the warren one day before his yearly task of delivering chocolate goodies to all the boys and girls who believed in him when he clumsily knocked over a sack of flour, some spices, some sugar and other important things. He didn't want to waste any of his precious ingredients so he threw them all in his bread machine and whizzed up a couple of million of this awesome bun-ny goodness - which he then shared out to all his friends because he really is a nice rabbit.
I dunno - either story works for me.
I will try and save one for The EB but I'm not making any promises!
This is the recipe I used and they have turned out PERFECT! Fluffy and light, moist in the middle - just awesome really. I will definitely be making these again and again and again - I won't even wait for Easter time!
HOPPY EASTER!
GO VEGAN!
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