Prepared without refined sugar, dairy, or eggs, these delicious vegan Belgian buns make a healthier twist on the classic recipe so you can enjoy a sweet treat with no guilt.
Inspired to the British recipe of the Chelsea buns, these iced fruit buns have a rich yeast dough and a tangy lemon curd filling.
To reduce the sugar content, we have used maple syrup in the bun dough, and both our lemon curd recipe and icing recipe are totally sugar-free. Amazing! Each bun has half the calories and six times less sugar than the classic ones.
These sticky buns are a true delight and they are perfect for breakfast, snack, or to serve as a dessert after dinner. You can store them in an airtight container for 3-4 days.
In a mixing bowl, combine the white bread flour, white plain flour, and salt.
Then add the olive oil, warm almond milk, and maple syrup.
Now add the dried yeast and quickly mix the ingredients.
When the dough mixture has come together, turn it out onto a lightly floured surface and knead it until it's smooth and elastic.
To knead the dough, press it down and stretch it forward with the heel of your hand. Then fold back, turn sideways and star again.
Make sure you work the dough for at least 5 minutes to help develop the gluten.
Then, transfer it into a large mixing bowl, cover it with a tea towel, and leave it to prove in a warm place for at least one hour.
Once the dough has doubled in size, knead it again for a few minutes to push the air out. Then, roll it out into a rectangular shape.
Spread the lemon curd over the entire surface with help of a spatula and sprinkle with raisins.
Although you could use store-bought curd, our vegan lemon curd recipe is super quick and easy to make, and it’s sugar-free!
Roll the dough tightly starting at the long end and then cut it into 4 cm (1.5 inches)-thick pieces. You can use a sharp knife, a wheel cutter, or a baker blade.
Next, place the cut pieces onto a baking tray lined with parchment paper and leave them to prove again, covered with a tea towel, in a warm place for 30 minutes.
Bake the buns for 15-20 minutes at 200°C (390°F) for conventional ovens or at 180°C (355°F) for fan ovens.
Leave them over a cooling rack and once they're completely cool garnish them with the glaze.
Our easy glaze recipe is totally sugar-free, made with natural erythritol.
Finally, top each Belgian bun with a cherry, either whole or halved.
For a tasty variation, you could use dried currants, blueberries, super nutritious Goji berries, or even chocolate chips, instead of raisins.
The classic Belgian bun recipe includes glacé cherries, which being candied cherries are loaded with sugars. In this recipe instead, we use natural fresh cherries to give you refined sugar-free buns!
For a faster and hassle-free recipe, you can use a bread machine to both knead and prove the dough.