Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns'

Name: Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns'
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 8 g sachet instant dry yeast; 1/4 cup warm water; 3 and 1/2 cups white flour; 1 Tbsp sugar; 3/4 cup warm soy milk; 3 Tbsp melted vegetable based spread; 2 Tbsp vegetable based spread; 1/2 cup dark cane sugar (just brown will do); About 1 cup chopped hazelnut; 1/4 cup dark chocolate chips; Cinnamon; Mixed spice; 1 tsp agar agar flakes; 2 Tbsp warm water; 1 Tbsp sugar; 4 Tbsp icing sugar; Juice of half a lemon; 1 single drop red food colouring or pink food colouring

DragonsNeedToEat @VincentMilladi

Christchurch, New Zealand

Of course these aren't traditional Chelsea buns but they are delicious and look tasty.

You wouldn't believe that they're vegan. Or maybe you would because vegan stuff doesn't have to be healthy. This isn't healthy.

Of course these aren't traditional Chelsea buns but they are delicious and look tasty.

You wouldn't believe that they're vegan. Or maybe you would because vegan stuff doesn't have to be healthy. This isn't healthy.

DragonsNeedToEat @VincentMilladi

Christchurch, New Zealand

Of course these aren't traditional Chelsea buns but they are delicious and look tasty.

You wouldn't believe that they're vegan. Or maybe you would because vegan stuff doesn't have to be healthy. This isn't healthy.

Of course these aren't traditional Chelsea buns but they are delicious and look tasty.

You wouldn't believe that they're vegan. Or maybe you would because vegan stuff doesn't have to be healthy. This isn't healthy.

Saved

Ingredients

25min

12 servings

Bread
8 gsachet instant dry yeast
1/4 cupwarm water
3and 1/2 cups white flour
1 Tbspsugar
3/4 cupwarm soy milk
3 Tbspmelted vegetable based spread
Filling
2 Tbspvegetable based spread
1/2 cupdark cane sugar (just brown will do)
About 1 cup chopped hazelnut
1/4 cupdark chocolate chips
Cinnamon
Mixed spice
Glaze
1 tspagar agar flakes
2 Tbspwarm water
1 Tbspsugar
Icing
4 Tbspicing sugar
Juice of half a lemon
1single drop red food colouring or pink food colouring

Saved

Steps

25min

1

Put water, yeast and sugar in a bowl and leave for about 10 minutes or until frothy.
2

Add melted spread and soy milk, mix.
3

Add 3 cups of flour and stir until it forms a ball. It'll get pretty hard to mix but hang in there. Leave the other 1/2 cup of flour.
4

Turn out onto lightly floured surface and knead until smooth and elastic (springs back when you pull it).
5

Place in a lightly oiled bowl and leave to rise in a warm place for an hour or so, until it's at least doubled in size.
6

Preheat oven to 190°C. Take out of bowl and knead lightly on lightly floured surface. Roll out into about a 30cm X 25 cm rectangle.
7

Combine all filling ingredients and spread out on the rectangle, making sure it reaches the edges.
8

Roll from the shortest side into a log. Cut into 12 pieces with a sharp knife.
9

Stuff into a sponge tin and bake for about 25 minutes.
10

While waiting, whip up the icing by combining all ingredients. It should be a little runny.
11

Also while waiting combine the glaze ingredients in a saucepan on the stove until the sugar is dissolved. Strain the jelly-like pieces with a sieve.
12

When out of the oven, brush with glaze, it will give a much more shiny appearance.
13

Lastly, when the buns are cool, drizzle with icing.