Dairy-Free Chelsea Bun
Indulge in the irresistible charm of Dairy-Free Chelsea Buns, a plant-based twist on the classic British pastry that's perfect for satisfying your sweet tooth. These soft, yeasted buns are made with almond milk and vegan butter, ensuring a rich, fluffy texture without any dairy. Filled with a fragrant mixture of currants, brown sugar, and cinnamon, each bite delivers a delightful burst of flavor. A glossy apricot jam glaze adds a professional touch, making them as visually stunning as they are delicious. Ideal for brunch, tea time, or special occasions, this recipe caters to vegans and those seeking dairy-free delights, while showcasing traditional techniques like hand-kneading and double rising for perfectly airy buns. Whether warm or at room temperature, these buns are sure to be a crowd-pleaser! Perfect for searches including "dairy-free baked goods," "vegan Chelsea buns," or "easy dairy-free pastry recipes."
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Instant yeast
- 50 g Caster sugar
- 1 tsp Salt
- 300 ml Almond milk
- 50 g Vegan butter
- 150 g Currants
- 75 g Brown sugar
- 1 tsp Cinnamon
- 2 tbsp Apricot jam
Instructions
In a large bowl, combine flour, yeast, caster sugar, and salt.
Gently heat almond milk and vegan butter until butter is melted and the mixture is lukewarm. Make sure it's not too hot as it could kill the yeast.
Pour the almond milk mixture into the dry ingredients and mix to form a soft dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
Once risen, roll out the dough on a floured surface to a rectangle approximately 40x25cm.
Mix the currants, brown sugar, and cinnamon in a small bowl.
Evenly sprinkle the currant mixture over the rolled dough.
Starting from one of the long sides, tightly roll up the dough into a log.
Cut the rolled dough into 12 equal slices and place them in a greased baking tray, cut side up, with some space between each bun.
Cover the tray with a damp cloth and let the buns rise again for about 30 minutes.
Preheat the oven to 190°C (375°F).
Bake the buns in the preheated oven for 20-25 minutes or until golden brown.
While the buns are baking, gently warm the apricot jam until liquid and brush it over the hot baked buns for a shiny glaze.
Allow the buns to cool slightly before serving. Enjoy your dairy-free Chelsea Buns warm or at room temperature.
Nutrition Facts
Calories |
3327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 667.2 g | 243% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 245.8 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 871 mg | 67% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
