Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegan friendly hazelnut and chocolate 'chelsea buns'. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns' is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns' is something which I’ve loved my entire life.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook vegan friendly hazelnut and chocolate 'chelsea buns' using 22 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns':

1. Prepare Bread
2. Make ready 8 g sachet instant dry yeast
3. Get 1/4 cup warm water
4. Make ready 3 and 1/2 cups white flour
5. Take 1 Tbsp sugar
6. Get 3/4 cup warm soy milk
7. Get 3 Tbsp melted vegetable based spread
8. Make ready Filling
9. Take 2 Tbsp vegetable based spread
10. Take 1/2 cup dark cane sugar (just brown will do)
11. Take About 1 cup chopped hazelnut
12. Get 1/4 cup dark chocolate chips
13. Take Cinnamon
14. Take Mixed spice
15. Get Glaze
16. Make ready 1 tsp agar agar flakes
17. Take 2 Tbsp warm water
18. Make ready 1 Tbsp sugar
19. Take Icing
20. Prepare 4 Tbsp icing sugar
21. Take Juice of half a lemon
22. Get 1 single drop red food colouring or pink food colouring

Perfect with a cup of tea and a smear of creamy butter, this Chelsea bun recipe is great for a tea-time treat. This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Here is how you cook that.

Instructions to make Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns':

1. Put water, yeast and sugar in a bowl and leave for about 10 minutes or until frothy.
2. Add melted spread and soy milk, mix.
3. Add 3 cups of flour and stir until it forms a ball. It'll get pretty hard to mix but hang in there. Leave the other 1/2 cup of flour.
4. Turn out onto lightly floured surface and knead until smooth and elastic (springs back when you pull it).
5. Place in a lightly oiled bowl and leave to rise in a warm place for an hour or so, until it's at least doubled in size.
6. Preheat oven to 190°C. Take out of bowl and knead lightly on lightly floured surface. Roll out into about a 30cm X 25 cm rectangle.
7. Combine all filling ingredients and spread out on the rectangle, making sure it reaches the edges.
8. Roll from the shortest side into a log. Cut into 12 pieces with a sharp knife.
9. Stuff into a sponge tin and bake for about 25 minutes.
10. While waiting, whip up the icing by combining all ingredients. It should be a little runny.
11. Also while waiting combine the glaze ingredients in a saucepan on the stove until the sugar is dissolved. Strain the jelly-like pieces with a sieve.
12. When out of the oven, brush with glaze, it will give a much more shiny appearance.
13. Lastly, when the buns are cool, drizzle with icing.

To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Here is how you cook that. Ingredients of Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns' You need of Bread. Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns'. Sticky, sweet and soft vegan Chelsea Buns filled with tangy cranberries, sultanas and sweet aromatic dried apricots.

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