33min 4 ppl
Vegan Chelsea Buns
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 9 steps
Medium: 31–60 min or 7–12 steps
780 kcalper person
Protein 13g
Carbs 128g
Fats 24g
About this dish
Tangzhong-enriched dough delivers the pillowy, pull-apart texture usually only achieved with eggs and butter, while a brown sugar, cinnamon, and dried fruit filling caramelises against coconut oil to create deeply flavoured, sticky buns that are indistinguishable from the classic.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Dairy & Eggs
- Oat milk, unsweetened150 ml
- Oat milk, unsweetenedwarmed to 38°C160 ml
- Oat milk, unsweetened1 tbsp
Tins & Jars
- Golden syrup3 tbsp
Dried Goods
- Bread flour30 g
- Bread flourplus extra for dusting350 g
- Fast-action dried yeast7 g
- Caster sugar40 g
- Soft dark brown sugar80 g
- Mixed dried fruitcurrants, sultanas, mixed peel120 g
Spices & Seasonings
- Fine sea salt1 tsp
- Ground cinnamon2 tsp
- Mixed spice0.5 tsp
Oils & Condiments
- Refined coconut oilmelted and cooled60 g
- Refined coconut oilsoftened to a spreadable consistency60 g
Utensils
- Small saucepan
- Whisk
- Large mixing bowl
- Rolling pin
- 20 cm square baking tin
- Parchment paper
- Sharp knife or unflavoured dental floss
- Pastry brush
- Instant-read thermometer
- Damp cloth
- Cling film
- Small bowl
Method
1
Make the tangzhong: whisk 30 g bread flour with 150 ml oat milk in a small saucepan over medium-low heat, stirring constantly for 3–4 minutes until the mixture thickens to a smooth, paste-like consistency. Transfer to a large mixing bowl and leave to cool to room temperature.
Approx. 4 minutes
2
Add 350 g bread flour, yeast, caster sugar, and salt to the bowl with the cooled tangzhong. Pour in the warm oat milk and melted coconut oil, then mix to a shaggy dough. Turn out and knead by hand for 10–12 minutes until the dough is smooth, supple, and passes the windowpane test — stretch a small piece; it should be thin enough to let light through without tearing.
Approx. 12 minutes
3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and prove in a warm place for 90 minutes, or until doubled in size.
Approx. 90 minutes
4
Mix the soft dark brown sugar, cinnamon, and mixed spice together in a small bowl. Line a 20 cm square baking tin with parchment paper.
Approx. 5 minutes
5
Punch down the proved dough and roll it out on a lightly floured surface to a 30 cm × 40 cm rectangle, with a long edge facing you. Spread the softened coconut oil evenly over the surface, leaving a 2 cm border along the far long edge. Scatter the spiced sugar evenly over the oil, then scatter the dried fruit on top.
Approx. 8 minutes
6
Roll the dough tightly away from you into a long log. Pinch the seam firmly to seal. Cut the log into 9 equal rounds, each approximately 4 cm thick, using a sharp knife or unflavoured dental floss.
Approx. 5 minutes
7
Arrange the rounds cut-side up in the prepared tin, placing one in the centre and eight around it. Cover loosely with oiled cling film and prove for 45 minutes, until the buns are puffed and touching one another.
Approx. 45 minutes
8
Preheat the oven to 190°C fan (210°C conventional). Bake the buns for 22–25 minutes until deep golden brown on top and the internal temperature of the dough reaches 93°C on an instant-read thermometer. Insert the thermometer into the centre of a middle bun to get an accurate reading.
Approx. 25 minutes
9
While the buns are still hot, warm the golden syrup and oat milk together in a small saucepan over low heat for 1–2 minutes, stirring until combined, then brush generously over the buns. Leave to cool in the tin for 10 minutes before pulling apart to serve.
Approx. 12 minutes
