Vegan Belgian Buns Recipes

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!

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.