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
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.