Vegan Chelsea Buns

Sticky, sweet and soft vegan Chelsea Buns filled with tangy cranberries, sultanas and sweet aromatic dried apricots.

These Chelsea Buns are perfect for your weekend brunch or afternoon tea. They freeze very well and are best served warm.

If you like Cinnamon Buns, you will fall in love with these Vegan Chelsea Buns. Instead of a super rich cinnamon filling and icing, these buns are packed with dried fruits and then glazed with apricot jam.

Print Recipe

Vegan Chelsea Buns

Sticky, sweet and soft vegan Chelsea Buns filled with tangy cranberries, sultanas and sweet aromatic dried apricots.

Prep Time2 hours hrs

Cook Time25 minutes mins

Total Time2 hours hrs 25 minutes mins

Servings: 9

Author: Fabio

Ingredients

• 1 packet instant yeast
• 240 ml 1 cup unsweetened almond milk
• 3 tablespoons vegan butter
• 1 tablespoon white sugar
• 1/2 tablespoon salt
• 380 - 400 g around 3 cups all purpose flour
• For the filling:
• 20 g unsalted vegan butter melted
• 60 g soft brown sugar
• 1 teaspoon ground cinnamon
• 60 g dried cranberries
• 60 g sultanas
• 1/2 orange zest only
• 60 g dried apricots chopped
• For the glaze:
• 1 heaped tablespoon apricot jam

Instructions

• In a small sauce pan, heat the almond milk and 3 tbsp vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool. The mix should be warm, but not too hot.
• Place the yeast into a large mixing bowl. Add the warm milk/butter mix and stir well.Let activate for 10 minutes, then add 1 tbsp of sugar and the salt and stir.
• Next add the flour 1/2 cup at a time, stirring as you go. The dough will be rather sticky. Transfer the dough to a lightly floured surface and knead for a few minutes or until a loose ball is formed.
• Place the ball into an oiled bowl. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
• On a lightly floured surface, roll out the dough into a thin rectangle (about 30x20cm).
• Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
• Beginning with a long side, roll up the dough tightly. Then with a serrated knife or a string of floss, cut the dough into 4 - 5 cm rolls (you should have 9 rolls) and place them in a well-buttered 8x8 inch square pan.
• Cover with plastic wrap.Set in a warm place to let rise again while you preheat the oven to 350 degrees F (175 C).
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown.
• Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.

Notes

These Vegan Chelsea Buns freeze well. I usually keep two buns together and freeze them separately. Preheat the oven to 380F and warm the buns for about 8 - 10 minutes.

DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT. 

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