Vegan Belgian Buns Recipes

VEGAN BELGIAN BUNS

Steps:

• In a jug, warm up your milk until it's lukewarm (it shouldn't burn your finger, for example)
• In a large mixing bowl, combine your flours, sugar, and yeast, then add the olive oil and milk.
• Combine the ingredients until they form a dough, and then tip the dough onto a floured worked surface and knead for 5 minutes, until the dough springs back on itself.
• Wash out your mixing bowl, dry it, and then coat in a little olive oil. Place the dough back in the bowl and cover with a tea towel. Leave to prove somewhere warm for 1 hour, until the dough has doubled in size.
• Pre-heat your oven to 200 degrees C.
• In the meantime, make your vegan lemon curd. Line a large baking tray with non-stick parchment paper.
• When the dough has finished proving, tip the dough out onto a floured work surface and use a rolling pin to roll the dough into a rectangle shape - don't worry about getting it the perfect shape or size!
• Spread the lemon curd evenly over the dough and sprinkle over the sultanas.
• Roll the dough into a swiss-roll lengthways to form a roll, and use a sharp knife to cut the roll into 8 - 10 buns, depending on how thin you rolled your rough out. The buns should be roughly 4 - 5 cms.
• Place the buns spiral-up on your prepared baking tray, and cover with cling-film. Leave to prove for a further 1 hour - the rolls will puff back up.
• Remove the cling film and brush the buns with a little plant-based milk, then bake for 20 minutes. Remove from the oven and allow to cool completely.
• Sieve the icing sugar and mix with 2 - 3 tbsp water or milk (adding slowly), until a thick white icing forms. Drizzle the icing over your buns and then top with a cherry.

VEGAN BELGIAN BUNS

Steps:

• In a mixing bowl, combine white bread flour, white plain flour, salt, olive oil, warm almond milk, maple syrup, and dried yeast.
• When the dough mixture has come together, turn it out onto a lightly floured surface and knead it for 5 minutes until it's smooth and elastic. Then, transfer it into a large mixing bowl, cover it with a tea towel, and leave it to prove in a warm place for at least one hour.
• Punch the dough to remove excess air and roll it out into a rectangular shape. Spread the lemon curd, sprinkle with raisins, and roll the dough tightly starting at the long end. Cut it into 4 cm (1.5 inches)-thick pieces and place them onto a baking tray to prove again for 30 minutes.
• Bake the buns for 15-20 minutes at 200°C (390°F). Allow cooling over a wire rack. Garnish them with the glaze and top with a cherry, either whole or halved. Enjoy!

BELGIAN BUNS

Steps:

• Heat milk with 3oz of fat till it is just melted.
• Cream the yeast with 3oz sugar.
• Add to milk.
• Sieve flour into a large bowl.
• Make a well in centre.
• Beat in the eggs and yeast.
• mix to a soft dough.
• Cover with a damp cloth and put in a warm place for 1 1/2 to 2 hours till doubled in size.
• Turn on to a floured surface and knead well.
• Roll into oblong about 16 x 12 inches.
• Melt reminaing fat and brush over dough, sprinkle with dried fruit and remaining sugar.
• Roll dough up tightly and cut into about 16 slices.
• Put onto a baking sheet for another 20- 30 minutes.
• Bake at 450F for about 20 minutes.
• Keep an eye on them.
• When cold, ice with white water icing and pop cherry in midde.

BELGIAN BUNS

Steps:

• Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
• Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
• Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
• Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.