OK I’m obsessed with Christmas baking at the moment. Usually I’m a die-hard chocolate fan, but at Christmas you just can’t beat all those delicious mixed spices and dried fruit. Any other time of year and I just wouldn’t be interested, but come December and I’m all for it.
These vegan Christmas Tree Chelsea Buns are no exception. With cinnamon infused dough and a divine mix of mixed fruit, nutmeg and more cinnamon, you’ll be fighting over who gets the last piece. The best part is that you put them in the shape of a Christmas tree, so they make the perfect center piece for your Christmas meal, or just as an afternoon snack with friends. And hey, who says you can only have this at Christmas? It’s so good you’ll want to make it all year round, maybe just skip the Christmas trip shape.
As always, it’s easy to make and completely worth it. Whilst you do need to let it rest (so it takes a while), the outcome is worth the wait. It should last a few days in an air tight container if you don’t end up eating it all in one go.
Finished with a drizzle of icing for that extra dash of sweetness, gather your family and friends round and get eating!
Vegan Christmas Tree Chelsea Buns
- 350g 00 flour
- 7g yeast
- 200ml almond milk (or other dairy free milk)
- 40g vegan butter + extra for greasing
- 70g brown sugar
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp ground nutmeg
- 60g glacé cherries
- Pinch of salt
- 300g mixed fruit (e.g sultanas, raisins, currants)
- 20g icing sugar, sifted
- Step 1 Begin by making your dough. In a large mixing bowl, add your flour, yeast, almond milk, 30g butter, 50g sugar, pinch of salt, 1/2 tsp cinnamon and vanilla extract.
- Step 2 Mix together with a wooden spoon until it forms a wet dough.
- Step 3 Using an electric whisk with a dough hook (if you do not have one, knead by hand) knead the dough until it firms up. You will know when the dough is ready if you take a piece and hold it to the light
- Step 4 when lightly stretched you should be able to see the light through the dough. This will take roughly 10 minutes with a dough hook, so do not loose heart!
- Step 5 Shape the dough into a ball, and put back into the bowl. Cover with cling film and leave to rise in a warm place for 1 hour or until double in size.
- Step 6 Whilst the dough is rising, make the mix for the inside. Combine the mixed fruit, 20g brown sugar, 1 tsp cinnamon, 1/2 tsp mixed spice, 1/2 tsp nutmeg, glacé cherries and 10g melted butter. Stir to ensure everything is covered in the sugar and butter. Set aside.
- Step 7 Preheat the oven to 180 degrees fan.
- Step 8 Once the dough has risen, roll it out into a large rectangle shape.
- Step 9 Pour the mixture onto the dough and lightly spread it out to completely cover.
- Step 10 Starting from the bottom of the rectangle, carefully roll the dough into a log shape.
- Step 11 Cut the ends off the dough to ensure clean edges.
- Step 12 Now cut your roll into 11 equal sized pieces
- Step 13 On a large baking tray, lightly grease the tray with butter.
- Step 14 Place your 11 rolls onto the tray, swirl side up, into a tree shape.
- Step 15 With a clean plastic bag (or proving bag) place the tray into the bag. Allow to rise again for 1 hour.
- Step 16 After 1 hour, remove from the bag. Place in the oven for 18-20 minutes, until lightly golden brown.
- Step 17 Remove from the oven and allow to cool.
- Step 18 Whilst your Chelsea buns are cooling, make your icing. Mix the icing sugar with warm water, 1 tsp at a time, mixing as you go, until you get a smooth pouring consistency.
- Step 19 Once completely cool, drizzle the icing over the Chelsea buns.
- Step 20 Serve!
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