Blueberry and Lemon Swirls
Ingredients
- 350g oo flour plus extra for dusting
- 50g coconut sugar/soft brown sugar
- 1 tsp vanilla extract
- 7g sachet of dried yeast
- 30g vegan butter melted
- pinch salt
- 200ml oat or almond milk
- 1 lemon, the zest
- filling
- blueberry jam (or jam of choice)
- glaze
- 2-3tbs maple syrup
- 1 cup icing sugar
- 2 tbsp lemon zest
Preparation
Combine all the dough ingredients in the bowl of an electric mixer if using
Combine with a wooden spoon to form a sticky dough
With the dough attached knead the dough for about 10mins, until it firms up and if you take a small lump and lightly stretch it, you should see the light through the dough
Alternatively kneed by hand
Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size
Line a baking tray with parchment, or you can lightly grease baking dish
Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 1cm thick
Spread the filling evenly over the dough
Cut the dough into 8 as even as possible strips, width ways
Then roll up strip tightly, this prevents the filling from spilling out
Place into your prepared dish leaving space between each roll for expansion
Cover in cling film or a clean kitchen towel and allow to prove again for another hour somewhere warm
With 15 minutes left of proving pre heat the oven to 180c/360f
Once they have had their final prove, place into the pre heated oven for about 15-20minutes, until golden and fluffy
Do not over bake, you want them as light and tender as possible
Once the buns have cooled to down, drizzle with the glaze
