Sticky and sweet, fluffy and soft, these lightly spiced buns are seriously delicious. They make a perfect afternoon treat. I have assembled them into a Christmas tree but you can easily go for a traditional round if it’s not Christmas time. They are really simple to make, ideally you would use an electric mixer with a dough hook, but you can kneed by hand, it will just take a little longer. They can be enjoyed any time of year, and you can adjust the spices and fruits according to your mood or season. This recipe was inspired and adapted from www.TheRoseandBean.com
350g oo flour plus extra for dusting
50g coconut sugar/soft brown sugar
1 tsp vanilla extract
½ tsp cinnamon
7g sachet of dried yeast
30g vegan butter melted
200ml oat or almond milk
½ tsp mixed spice
1 ½ tsp cinnamon
1 tsp vanilla extract
30g coconut sugar
30g vegan butter
1 cup juicy raisins
2-3tbs maple syrup
1 cup icing sugar
2 tbsp. oat or almond milk
Combine all the dough ingredients in the bowl of an electric mixer if using. Combine with a wooden spoon to form a sticky dough.
With the dough attached knead the dough for about 10mins, until it firms up and if you take a small lump and lightly stretch it, you should see the light through the dough. Alternatively kneed by hand.
Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size.
In the meantime combine all the ingredients for the fulling in a small pan and gentle heat until the butter has melted and all is combined and raisins coated. Set aside.
Line a baking tray with parchment, or if making a round you can lightly grease or line a round oven proof baking dish.
Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 1cm thick.
Spread the filling evenly over the dough and roll the up into a log from the long side.
Cut off the two ends to tidy it up but still cook them, they are a bonus for the chef.
Cut into 11 and shape into a Christmas, 4 on the bottom, then 3, then 2 then 1 and 1 for the trunk. Leaving about 2-3cm between each one as they will expand during the finally rest.
Cover in cling film or a clean kitchen towel and allow to prove again for another hour somewhere warm.
With 15minutes left of proving pre heat the oven to 180°C.
Once they have had their final prove, place into the pre heated oven for about 15-20minutes, until golden and fluffy.
Remove from the oven and whilst still hot brush with 2-3 tbsp. maple syrup. Set aside to cool.
Mix together the icing sugar and milk until smooth.
Once the buns have cooled to down a little drizzle with the glaze.