An ode to sticky buns - honestly my favourite thing ever. Sweet, soft cinnamon buns. I've made these (Vegan - natch) and added a Christmas twist. Instead of sugar and cinamon in the middle I've gone for mince meat. Perfect for this time of year.
Have fun with these - it's is genuinely easier than you think - if a bit time consuming. They are best eaten on the day - but the microwave is your friend for the following days as a quick zap of 20 seconds warms them beautifully.
Free From: Dairy, Egg, Soya
5 cups self raising flour
1 cup warm non dairy milk (I use Rice Dream)
1/4 cup warm water (110f)
1 tsp vanilla
1/2 cup margarine
3 tsp Organ Egg replacer plus 6 tablespoons of water
1/2 tsp salt
1/2 cup caster sugar
3 tsp dry active yeast (not fast acting)
500 g Mince Meat
Mix the water, 1 tsp of the sugar and the yeast. Put in a warm place for 10 minutes (I stick it in the oven on very very low). It should be frothy after ten minutes. If not, try again but do check your water temp to make sure it's not too hot or too cold.
Warm the milk in a pot with the sugar, salt margarine and vanilla. Put to one side.
Put 2 cups of the flour in a bowl. Add the warm milk mixture and stir. Add the yeast mixture and stir. Add the rest of the flour one cup at a time.
Kneed the dough for 3-4 minutes until nice and plyable.
Put in a greased bowl, covered in cling film for an hour to double in size. It needs to be a warm spot. Again I go for the oven on low.
Once risen, roll out and spread 500 g of mince meat. When you roll it out do remember to dust your board or it will stick. Spread the mince meat out across the dough to all edges. Roll it up but not too tight. Seal the edge with a bit of water.
With a serated knife cut the roll into 'buns' by cutting at 2 inch intervals.
Take the cut pieces and place (without touching) into a greased cake tin.
Cover with cling film and leave to rise again for 1 hour.
When you take them out they will have raised and be connected.
Bake at 350°F, 170°C for twenty minutes.
Take out and cool.
Make a simple glaze of icing sugar, water and 1tsp of vanilla. Sift the icing sugar, add the vanilla and just enough water to make a thick icing that you can drizzle across the top.
Allow to cool and eat straight away!
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