Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vegan friendly hazelnut and chocolate 'chelsea buns'. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns' is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns' is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook vegan friendly hazelnut and chocolate 'chelsea buns' using 22 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns':
- Get Bread
- Get 8 g sachet instant dry yeast
- Take 1/4 cup warm water
- Make ready 3 and 1/2 cups white flour
- Take 1 Tbsp sugar
- Get 3/4 cup warm soy milk
- Get 3 Tbsp melted vegetable based spread
- Get Filling
- Prepare 2 Tbsp vegetable based spread
- Make ready 1/2 cup dark cane sugar (just brown will do)
- Prepare About 1 cup chopped hazelnut
- Make ready 1/4 cup dark chocolate chips
- Take Cinnamon
- Take Mixed spice
- Make ready Glaze
- Make ready 1 tsp agar agar flakes
- Take 2 Tbsp warm water
- Take 1 Tbsp sugar
- Get Icing
- Get 4 Tbsp icing sugar
- Take Juice of half a lemon
- Take 1 single drop red food colouring or pink food colouring
Using an off-set spatula, spread the chocolate hazelnut spread evenly over the dough, sprinkle on the chocolate chips, and roll the dough tightly. Arrange the pieces on a parchment-lined baking sheet, combining two to create a heart shape. Cover again with the damp cloth and allow to rise a second time. These dessert buns are warm, chocolatey, and sweet.
Instructions to make Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns':
- Put water, yeast and sugar in a bowl and leave for about 10 minutes or until frothy.
- Add melted spread and soy milk, mix.
- 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.
- Turn out onto lightly floured surface and knead until smooth and elastic (springs back when you pull it).
- 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.
- 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.
- Combine all filling ingredients and spread out on the rectangle, making sure it reaches the edges.
- Roll from the shortest side into a log. Cut into 12 pieces with a sharp knife.
- Stuff into a sponge tin and bake for about 25 minutes.
- While waiting, whip up the icing by combining all ingredients. It should be a little runny.
- 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.
- When out of the oven, brush with glaze, it will give a much more shiny appearance.
- Lastly, when the buns are cool, drizzle with icing.
Cover again with the damp cloth and allow to rise a second time. These dessert buns are warm, chocolatey, and sweet. They're perfect when paired with a glass of nice, cold hazelnut milk. As with other bread recipes, this one requires a bit of patience, so make. Before going vegan I'd made a chelsea bun recipe I loved, one that is soft, light and filled with rich, sweet, spicy layers of fruit.
So that’s going to wrap this up with this special food vegan friendly hazelnut and chocolate 'chelsea buns' recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
