My parents visited today to help us tackle our extremely overgrown garden, so I made these to share with them.
- 275ml plant milk (I used soya)
- 1/2 teaspoon salt
- 50g coconut oil/vegan spread (I used Vitalite)
- 500g wholewheat bread flour, plus a little extra for sprinkling
- 6 tablespoons plant syrup/sugar (I used carob fruit syrup)
- 1 teaspoon yeast
- 1 tablespoon vegan spread (I used Vitalite)
- 2 tablespoons plant syrup/sugar (I used carob fruit syrup)
- mixed spice to taste
- 175g mixed fruit
- 25g sugar (I used cheap white)
- 2 tablespoons water
Begin by making the dough. Put the ingredients into your breadmaker in the order the machine instructions suggest. In my machine, that means putting the plant milk in first, adding the oil/spread and salt to it, and then sprinkling over the flour so that it completely covers the milk. Then I make a dip in the flour, and pour the plant syrup/sugar into the dip. I sprinkle the yeast on top of the sugar, and then it’s ready to go into the machine. Set it to make dough and let it do it’s thing.
Once the dough is ready, sprinkle a little flour onto a clean surface and roll out the dough into a fat oblong(ish) shape. You want to roll the dough to roughly half a centimeter thick.
Melt together the spread, syrup/sugar and spices. I gave it a quick blast in the microwave, but you could also melt it over the hob. Brush the spiced spread over the dough, and then sprinkle over the mixed fruit – leaving a border of about 2 1/2 – 2 cm along one long side.
Starting at the long edge that is covered with mixed fruit, carefully roll the dough into a log. Use the border to seal the roll.
Cut the roll into fat slices – mine were probably about 2cm? Lie them flat on a tray, cover with a clean tea towel and leave them to rise for about 45 minutes. If your home is quite cold, they may need a little longer; try to find the warmest place you can to put them.
Once they’re ready, bake them at Gas Mark 6/200C/400F for 20 minutes, until risen and golden.
Once the baking time is nearly done, make the glaze. Put the sugar and water into a saucepan and heat until a thick syrup forms.
When the buns are ready, turn them out onto a rack to cool and brush them liberally with the sugar glaze. To catch any drips, I put the baking tray underneath the cooling rack. This will also catch escapee raisins, of which there will be several.
I made 12 buns from this recipe, and they went down well with everyone – though I think my Mom would have preferred if I’d used white bread flour. If you choose to use white flour, you may fine that you need a little less milk. When I make these again, I’d like to try leaving out the glaze and drizzling a little icing over them instead.
If you try these out, or have any questions, it would be great to hear from you 🙂