Light, golden and fluffy yeasted dough buns ready in less than one hour. This vegan spin on the classic Belgian bun is ready in half the time with the added deliciousness of Dark Chocolate Hazelnut Truffle pieces, crunchy hazelnuts and a lemon curd filling. Top with icing sugar glaze and the classic cherry for a fun and easy recipe.
By Nourishing Amy
Chocolate Hazelnut Belgian Buns
Prep Time: 10 minutes prep + 20 minutes proofing
Serves: 8-10 People
1 cup plant-based milk
2 tbsp vegan butter, cubed
2 tbsp light olive oil
3 tbsp sugar
2 ¼ tsp (one sachet) fast action yeast
1½ cups plain flour
1 ¼ cups white bread flour*
A pinch of salt
*or more plain flour
½ cup vegan lemon curd
¼ cup mixed dried fruits
⅓ cup hazelnuts, chopped small
1 Divine Dark Hazelnut Truffle Chocolate bar, chopped small
1 tbsp plant-based milk
1 tbsp olive oil
1 tbsp maple syrup
1 cup icing sugar
1-2 tbsp water
5 glacé cherries, halved
Prepare the dough: add the milk, butter and olive oil to a bowl or saucepan and warm in the microwave or on the stove until the butter just melts. Check the milk is lukewarm (you may need to leave it to cool down). Whisk in the sugar and then pour over the yeast. Leave for 5 minutes to bloom, you’ll be able to smell the yeast.
To make the dough: mix the flours and salt in a large mixing bowl. Make a well in the middle and pour in the milk. Mix to a shaggy dough and then tip onto a lightly floured surface and knead for 1 minute to form a smooth ball of dough. Clean out the mixing bowl, very lightly grease it and place the dough inside. Cover and place somewhere warm for 20 minutes.
Meanwhile, preheat the oven to 350F and line 2 baking trays with parchment paper.
To make the buns: punch down the dough and tip onto a lightly floured surface. Roll out to a rectangle (approx. 12” x 12”). Spread with the vegan lemon curd and then sprinkle over the mixed fruits, chocolate chunks and hazelnuts to evenly cover the dough.
To shape the buns: using the longer edge, roll up the dough as you would do for cinnamon rolls. Trim the ends, if you like, and then divide into 1-inch buns. Use a sharp knife or piece of cotton to slice into rolls. Place each roll on the tray, with 1 inch around each one as they spread slightly. Brush with the milk.
To bake: place in the oven for 18-20 minutes, turning the trays halfway through cooking time to ensure they bake evenly. They will be golden and risen when baked.
For the first glaze: stir together the oil and syrup and brush over the buns straight from the oven. Now allow to cool fully.
For the second glaze: stir together the icing sugar and water to a thick but spreadable paste. Spread the icing over the buns and top with half a glacé cherry and some extra chocolate.
To eat: enjoy straight away or keep in a sealed container for 1-2 days (best enjoyed fresh). You can freeze the buns, wrapped well, for 1 month and allow to defrost before eating.