Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns'. Sticky, sweet and soft vegan Chelsea Buns filled with tangy cranberries, sultanas and sweet aromatic dried apricots. These Chelsea Buns are perfect for your Get thousands of vegan, allergy-friendly recipes in the palm of your hands today! Get your favorite articles delivered right to your inbox!

Who could resist a fruit-filled bun, hot from the oven? How it's made the Traditional Chelsea bun. Chelsea Bun - The Old Post Office Bakery. You can have Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns' using 22 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns'

You need of Bread.
Prepare 8 g of sachet instant dry yeast.
Prepare 1/4 cup of warm water.
It's 3 of and 1/2 cups white flour.
Prepare 1 Tbsp of sugar.
It's 3/4 cup of warm soy milk.
You need 3 Tbsp of melted vegetable based spread.
You need of Filling.
It's 2 Tbsp of vegetable based spread.
You need 1/2 cup of dark cane sugar (just brown will do).
It's of About 1 cup chopped hazelnut.
You need 1/4 cup of dark chocolate chips.
It's of Cinnamon.
You need of Mixed spice.
You need of Glaze.
It's 1 tsp of agar agar flakes.
Prepare 2 Tbsp of warm water.
It's 1 Tbsp of sugar.
You need of Icing.
You need 4 Tbsp of icing sugar.
Prepare of Juice of half a lemon.
It's 1 of single drop red food colouring or pink food colouring.

Chocolate Hazelnut Cake White Chocolate Chip Cookies Cocoa Chocolate Chocolate Caramels Chocolate Truffles Chocolate Making Chocolate Cakes Triple Chocolate and Ginger Chelsea Buns. Looking for a sweet treat for your lunchbox? Give this delicious Chelsea Bun recipe a go! I've never had a Chelsea bun before but compared to a "sticky" bun these were airy buttery and lightly sweet.

Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns' instructions

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..

I followed buddyglb's advice and swapped out I used buddyglb's adjustments and my chelsea buns turned out looking absolutely fabulous! I now make them on a steady basis (weekly) as many. Chelsea Buns are made from enriched dough and rolled into spirals, filled with juicy raisins and topped with a sugary glaze. They are warm, soft, fruity, sweet and sticky! To enhance the sticky bun experience, you can unroll your bun from its spiral as you eat it - messy but lip smackingly satisfying!