recipe: chocolate morning bun

“This recipe looks complicated, and is equally delicious… but is surprisingly simple to make. Give it a go!”

VEGAN MAKES 12 BUNS

THE DOUGH

Plain Flour : 573g

Dried Yeast: 10g

Sugar: 80g

Plant Based Milk: 333g

• Using dough hook on electric mixer mix slowly until dough comes together. Then add:

Salt: 9g

Vegan Block Butter: 90g

• Mix for a further 15mins or knead by hand. (Until gluten is developed)

• Prove – 1 Hour

the Filling:

Coconut Oil: 80g

Cacao Chocolate 75%: 80g

Soy Milk: 25ml

Caster Sugar: 80g

Cocoa Powder: 40g

Ground Almonds: 40g

• Floured work surface – Roll out into a rectangle shape

• Spread the filling over half of the dough

• Fold the uncovered dough over the filling

• Cut into 12 thin strips

• Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under

• Bake at 180c for 20 mins, or until golden.

Finish with an icing glaze of your choice!