10th April 2018
White Chocolate, Raspberry and Marzipan Buns (Vegan Option)
Well, I must admit, these buns are a little bit extravagant. But sometimes the heart wants what it wants and this week they wanted something carby, chocolate-y and sweet.
This recipe is a variation on my classic cinnamon bun recipe (which is delicious by the way!), which I use as a standard sweet dough base, switching up the fillings to all manners of combinations. Raspberry and white chocolate are a winning pair, but chuck in some rich, creamy marzipan and that is something special. Of course, you could throw in whatever fillings you like, which is what makes having a good collection of recipes in your repertoire so exciting. I imagine tart, juicy cherries and marzipan would be delicious.
This is a variation on my standard cinnamon bun recipe which is a fantastic dough that has yet to fail me. The original is from Ruby Tandohs’ Crumb (a fantastic cookbook to have in your collection!) and I have included recipe notes at the end of how you can make it vegan. I know it is a bit of a faff to have to make dough from scratch, but the end result is completely worth it. Once you have it under your belt, you could switch up the fillings to whatever you like! I am dreaming of a Nutella version…
Ingredients for the buns:
- 500g strong white flour
- 7g instant dried yeast
- 1 tsp salt
- 40g caster sugar
- 200ml milk
- 2 eggs
- 60g butter, softened
Ingredients for the filling:
- 150g tub of raspberries
- 100g white chocolate, roughly chopped
- 50g marzipan, roughly chopped
- 3 tbsp milk, to glaze
Ingredients for the cream cheese frosting:
- 50g cream cheese
- 150g icing sugar
- splash of milk
- In a large bowl combine the flour, sugar, salt and yeast
- Gently warm the milk up in a saucepan, it shouldn’t be any warmer than tepid
- Add the milk, eggs and butter to the dry ingredients and combine together with your hands until it forms a soft, shaggy dough
- Dust the worktop lightly with flour and knead the dough for up to 10 minutes until elastic smooth and shiny. It will be sticky, but don’t keep adding flour to the surface, rather, add the flour to your hands to prevent it from sticking. Use a bench scraper if it gets too sticky – but after 10 minutes it will become smooth and easy to handle
- Put the dough in a clean bowl, cover with a damp tea-towel and leave to prove in a warm place for 1 hour, or until doubled in size
- Once the dough has doubled in size, turn out onto a lightly floured surface and roll the dough into a rectangle which is 50x30cm long
- Scatter the raspberries, white chocolate and marzipan all over the dough, leaving a 1cm border around the edge
- Roll tightly, long edge to long edge so it looks like a fat sausage (use a little bit of butter or milk to stick the edges and prevent it unravelling) then cut into 12 equal pieces
- Lay on a large baking tray, that has been lined with greaseproof paper, close together but not touching
- Leave to rise for another hour or until they are puffier and touching each other. After 45 minutes, preheat your oven to 170oc.
- After they have risen again, brush the tops with milk and then bake in an oven for 25 minutes (after 20 put some foil over the top to stop from browning too much), they are done when they are a golden brown colour
- Meanwhile, make the cream cheese frosting but combining all the ingredients together until smooth and lump free
- Once out of the oven, leave to cool before drizzling on the cream cheese frosting!
-To make vegan, switch the milk and butter for dairy-free option and use 6tbsp aquafaba (the liquid from a can of chickpeas) in place of the 2 eggs. You could use a dairy-free white chocolate and cream cheese which is available from Holland & Barret or some larger supermarkets, or just omit altogether – it would still be delicious!