Sticky Autumn Spiced Buns

Sticky Autumn Spiced Buns

It’s that time of year. 7AM is looking a little gloomier than it did a few weeks ago, the knitwear is out, and pumpkin spice is well and truly back on the menu. I love everything about autumn – the cosy evenings huddled under a blanket, the extra few minutes spent savouring a warm shower before throwing on layers of cable knit and wooly socks, the license to add cinnamon to everything – but most of all, I love autumn baking. Cinnamon, nutmeg, cloves, spiced fruit – the personification of cosy – filling my kitchen with their sweet fumes on a chilly September morning is my idea of heaven.

A fellow champion of all things cosy is my wonderful friend Lin from @tumblinbumblincrumblincookie. Her sweet, soft doughs and blooming bowls of porridge come with compassionate explorations of tradition, methodology, culture and sentiment, making her page a feast for the eyes, brain and soul.

Because of this, I was thrilled (and a little starstruck) when Lin asked if I wanted to collaborate on an autumn-themed spiced bun mission – a challenge I gleefully accepted. The outcome: soft pillowy swirls of cinnamon-infused dough and a sticky citrus filling, topped with a sweet marmalade syrup. A new autumn staple in this house for sure.

Marmalade makes a fantastic quick filling – no need to whip up cinnamon-sugar-butter or a stewed fruit filling, just grab yourself a jar of chunky marmalade (or another fruit jam/chutney if you prefer) and stuff those babies full.

I’ve also included the ingredients and instructions to make a vegan cream cheese marmalade frosting if you really want to take these buns to the next level (and why wouldn’t you?). I smeared a tablespoon or two onto the top of each bun before serving and it added a gorgeous velvety citrus kick.

Sticky Autumn Spiced Buns

Ingredients (makes 9 buns):

For the dough:

• 1 tbsp ground flaxseed
• 200g plain white flour 
• 60g strong wholemeal bread flour
• 200g strong white bread flour
• 7g fast action dried yeast
• 45g soft dark brown sugar
• 1 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• 55g dairy-free butter/spread (plus a little extra for greasing the bowl and tin)
• 250ml soy milk

For the filling:

• 20g dairy-free butter
• 150 g marmalade
• 3 tbsp soft light brown sugar

For the glaze:

• 2 tbsp marmalade

For the optional icing (per bun):

• 2 tbsp vegan cream cheese
• 1 tsp marmalade

Method:

Method:

1. In a small bowl, mix the ground flaxseed with 2 tbsp water and set aside to form a “flax egg”.
2. In a large bowl mix together the flours, yeast, sugar, spices and salt. Set aside.
3. Add the dairy-free butter to a small saucepan and warm over a medium-low heat until just melted.
4. Add the soy milk to the melted butter and stir to warm through. Be careful not to overheat – test the temperature with your little finger, it should feel lukewarm to the touch.
5. Add the milk and butter mix to the dry ingredients along with the flax egg and combine with a wooden spoon until the dough becomes thick enough to knead with your hands.
6. Knead the dough in the bowl for 2 – 3 minutes, until it starts to form a loose ball. Turn out onto a lightly floured surface and continue to knead for 4 – 5 minutes, or until the dough becomes smooth and springs back when lightly pressed.
7. Place your dough in a lightly greased bowl (I use about 1 tsp of dairy-free butter), cover the bowl with a damp cloth and let it rest in a warm place for 30 – 45 minutes.
8. Turn the dough out onto a lightly floured surface and roll into a large rectangle with a thickness of about a £1 coin.
9. Spread the dairy-free butter, then the marmalade and then the sugar evenly over the dough.
10. Starting from the long edge, roll the dough into one long scroll – try to keep it fairly tight but don’t apply too much pressure so as to squeeze out all the filling!
11. Cut into 9 equal sized rolls and space evenly in a lightly greased 8 x 8 inch baking tin.
12. Cover with a damp cloth and leave to proof for 40 – 50 mins or until doubled in size.
13. Preheat the oven to 185 Celsius and bake for approx. 20 – 25 mins, until golden brown.
14. While they’re still warm, brush with marmalade to glaze. If your marmalade is a bit thick, you can mix it with a few tablespoons of boiling water to thin it out.
15. For the optional icing, mix together the vegan cream cheese and marmalade and spread over the top of each bun before serving.
16. Keep in an airtight container for up to 5 days. I like to warm them for 30 seconds in the microwave before eating!