Vegan Peach-Kissed Chelsea Buns

*Prep time: 2.5 hours  *Cook Time:  30 minutes  *Serves: 3-4

Vegan Peach-Kissed Chelsea Buns

This is a revised version of a London recipe- originally sold in the Old Chelsea Bun House.

 They are a sweet, crunchy, peachy sticky bun made to be eaten with your morning, afternoon, evening or midnight coffee. We won't judge. 

Ingredients

1 2/3 cups Bread Flour

1/4 oz Dry Active Yeast

1 tsp Sugar

1/2 cup warm Soy or Almond Milk

1/2 oz (about 1 spoon) softened Vegetable Shortening

1/4 tsp salt

1-2 tbsp Soy/Almond Milk

1 Chia Egg 

(using ground chia meal)

1/4 cup melted Earth Balance Margarine

1/4 cup raisins

1/4 cup currants

1/4 cup dates

2 heaping spoonfuls of Peach Preserves

1/3 cup brown sugar

for glaze:

1 1/2 cup Confectioners Sugar

1 tsp almond extract

1 - 2 tbsp Soy Milk

1 tbsp Agave Nectar

Step 1: Grease a 7" square baking pan. Put 2/3 cup sifted flour into a bowl. Add yeast, sugar and milk. Mix well into a batter. Leave in a warm place for 20 minutes until risen. 

Step 2: Mix the shortening into the remaining sifted flower using an electric mixer. Add the salt, yeast mixture,  and egg. Mix well and add 1-2 tbsp milk. You want a fairly dry dough but you dont want all crumbles. Knead on a floured surface 5 minutes. Place dough in a bowl and cover with a damp warm cloth. Set in a warm place and let rise for 1 to 1.5 hours. 

Step 3: Knead the dough another 5 minutes. Roll out into a thin 9" x 12" rectangle. Leaving an inch border brush the dough with your melted butter- go ahead and use all of it. Then spread your peach preserve on- again keeping that border. Then evenly sprinkle on the brown sugar, raisins, dates and currants (don't touch that border!). 

Step 4: Then roll everything up like a jelly roll. Cut off the ends- then cut the remaining log into 9 slices. Set them down in your greased pan and let it set in a warm place for another 30 mins. 

Step 5: Pre-heat the oven to 375. Once the buns are done rising bake them for 30 mins. Carefully remove them from the pan to your serving plate. 

Step 6: Mix your glaze together: put everything into a bowl and whisk together. You want a thick but pourable glaze- so add more milk by the teaspoon if needed.  **Note: if you prefer you can omit the glaze and just drench the buns in agave. 

Step 7: Put it all together! Go ahead and pour all of the glaze onto the buns. 

Go get sticky.