4th July 2017
Brunswick Bun AKA A Large Cinnamon Bun (Vegan)
Last week, when the weather was all doom and gloom I fancied carbs. Big, fat, carby-carbs. The rain and the wind had me nostalgic for autumn and the one dish that always gets me reminiscent of that time of year are cinnamon buns.
Having cracked the vegan cinnamon bun code thanks to the magical aquafaba, I thought I’d give the lesser known Scandinavian bake ago – the Brunswick Bun; a bread-like-cake that has a deep rich flavour of brown sugar, cinnamon and butter.
You see, Scandinavians have a pretty strong baking game, from dainty sweets and pastries, show-stopping layer cakes to the classic cinnamon bun, which even has its own day of celebrations in Sweeden (October 4th just so you know!). After sampling this creation, and you really should too, I can’t wait to try my hand at even more Scandi-inspired treats.
This recipe has bee adapted from the ScandiKitchen Fika & Hygge cookbook, a fabulous cookbook that has the most amazing Scandandinavian recipes. This recipe is very simple to put together and in fact, a lot easier (and quicker!) than a typical cinnamon bun; all you need to do is stretch and smother in a lavish brown sugared, cinnamon butter. No rolls or swirls in sight. It may not be as ‘pretty’, but it’s equally, if not even more, delicious.
Ingredients for the bread:
- 2 packets of active dry yeast
- 250ml soy milk (or any dairy-free milk)
- 40g caster sugar
- 100g dairy-free butter (such as flora freedom)
- 3 tbsp aquafaba (or 1 egg yolk)
- 1 tsp salt
- 350g strong white bread flour
Ingredients for the topping:
- 85g dairy-free butter, softened
- 100g dark brown sugar
- 2 tbsp golden syrup
- 1 tbsp ground cinnamon
- Combine the milk and yeast in a large bowl and set aside for 10 minutes in a warm place or until it appears bubbly
- Add the sugar, dairy-free butter, aquafaba (or egg yolk) and salt into the bowl and whisk. Slowly start adding the flour a little at a time until a sticky dough is formed
- Knead the dough, using a dough hook on a machine or your hands (if using hands, don’t put any extra flour down!), for 10 minutes, until it becomes smooth
- Leave to prove in a warm place for up to an hour, or until doubled in size
- Meanwhile, make the topping by combining all the ingredients together and whisking to form a smooth, spreadable paste
- Once the dough has doubled in size, line a 23x33cm tin with baking paper and preheat the oven to 190oc
- Turn the dough into the tin, then push and stretch it, into the corners, so the dough covers the whole tin. Using your fingers create shallow holes over the dough – this is so the topping can seep through
- Spread the topping all over the dough and leave to rise for another 20 minutes
- Bake in the oven for 22-25 minutes. Leave to cool before slicing into squares. Will keep for a few days in an air-tight container.