VEGAN SPICED BUNS (with orange zest & nuts)… + a little announcement

Before I get to the recipe for these yummy buns, I will share both a sneak preview of the buns themselves and my news… simultaneously (two birds, and all of that!).

MissMarzipan_pregnancy_announcement

I hope this goes some way to simply explain the reason why I have not been so active in the blogosphere recently. Thankfully the pregnancy nausea of the first trimester has abated, and I am starting to experience occasional periods of “normal” energy levels. But still, growing another hub, taking care of two little ones and working part-time is certainly keeping me occupied 😛 .

At least I can start making yummy treats like these again (now that I am not feeling unwell 24/7)… you know, treats to keep my energy levels up 😉 …

MissMarzipan_vegan_spiced_buns_orange_nuts

VEGAN SPICED BUNS
(with orange zest & nuts)

Makes: 10-12 buns

INGREDIENTS

350 g strong plain flour
1.5 tsp ground cinnamon
.5 tsp ground nutmeg
.5 tsp ground cardamom
1 pinch ground clove
1 sachet dry yeast (15 g)
25 g caster sugar
75 g chopped mixed nuts (I used pecans and silvered almonds)
25 g dehydrated/candied orange zest/peel, chopped
75 g vegan butter, melted
175 ml oat milk, gently warmed

DIRECTIONS

  1. In a large bowl, combine flour, spices, yeast, sugar, orange zest/peel and chopped nuts.
  2. Make a well in the centre and add the melted vegan butter and most of the warmed oat milk.
  3. Mix until a dough is formed, and if it is too dry, add more milk, a dash at a time.
  4. Turn out dough onto a floured surface, kneading for approximately 10 minutes.
  5. Place dough into a large, lightly greased mixing bowl, cover with cling wrap and leave in a warm place to double in size. This should take 1-2 hours.
  6. Once the dough has doubled in size, knock it back and knead again for 5 minutes.
  7. Divide dough into 10-12 pieces and roll each piece into a ball. Place each ball on a baking paper-lined tray and leave to rise for a further 30 mins.
  8. Bake at 180 C (fan) for around 20 minutes or until buns are turning golden.

*Recipe closely adapted from this one for hot cross buns, by The Vegetarian Society.
*Once cooled, these buns can be frozen (in an airtight container or ziplock back) for later defrosting/warming through and consumption.

16 thoughts on “VEGAN SPICED BUNS (with orange zest & nuts)… + a little announcement

    • Hello, lovely! Thank you so much! It is incredible what has unfolded over the time since I met you here doing that first Chopra meditation challenge. I hope that life is beautiful for you! And will you be doing the upcoming meditation experience, by any chance? If so, we’ll be meditation buddies again! 🙂 xx

  1. So wait, is this going to be your third? You’re a better woman than I am! I though two was a lot of work!!! Glad you’re back to feeling better. Love these buns, vegan or not!

    • Hi Sara! Thank you so much! And buckwheat flour acts in a similar way to wholemeal flour, so you can expect less of a rise on these buns… and maybe a more dense texture overall. The taste should still be nice and if you need to experiment due to eating gluten-free, then it might be worth a shot. Please let me know how you get on if you try! Best wishes 🙂 xx

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