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Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns'
Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns'

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Now when it comes to the primary food items that you’ll have for dinner, you might want to make sure you are eating lots of fish, particularly salmon, and lean protein. The reality that salmon is also packed with Omega-3 is just one of the reasons it is a good choice, but it also contains other necessary nutrients you will need. And whenever it comes to lean protein, you should keep in mind that you only need to have about 3 ounces to get your daily requirements. In addition before preparing your steak you really need to trim the fat that you can see from it to keep from eating extra fat.

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We hope you got insight from reading it, now let’s go back to vegan friendly hazelnut and chocolate 'chelsea buns' recipe. To make vegan friendly hazelnut and chocolate 'chelsea buns' you need 22 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns':
  1. Provide Bread
  2. Prepare 8 g sachet instant dry yeast
  3. Provide 1/4 cup warm water
  4. Prepare 3 and 1/2 cups white flour
  5. Prepare 1 Tbsp sugar
  6. Take 3/4 cup warm soy milk
  7. Take 3 Tbsp melted vegetable based spread
  8. Provide Filling
  9. Take 2 Tbsp vegetable based spread
  10. Prepare 1/2 cup dark cane sugar (just brown will do)
  11. Provide About 1 cup chopped hazelnut
  12. You need 1/4 cup dark chocolate chips
  13. Prepare Cinnamon
  14. Prepare Mixed spice
  15. Prepare Glaze
  16. You need 1 tsp agar agar flakes
  17. Use 2 Tbsp warm water
  18. Prepare 1 Tbsp sugar
  19. Get Icing
  20. Get 4 Tbsp icing sugar
  21. Prepare Juice of half a lemon
  22. Use 1 single drop red food colouring or pink food colouring
Steps to make Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns':
  1. Put water, yeast and sugar in a bowl and leave for about 10 minutes or until frothy.
  2. Add melted spread and soy milk, mix.
  3. Add 3 cups of flour and stir until it forms a ball. It'll get pretty hard to mix but hang in there. Leave the other 1/2 cup of flour.
  4. Turn out onto lightly floured surface and knead until smooth and elastic (springs back when you pull it).
  5. Place in a lightly oiled bowl and leave to rise in a warm place for an hour or so, until it's at least doubled in size.
  6. Preheat oven to 190°C. Take out of bowl and knead lightly on lightly floured surface. Roll out into about a 30cm X 25 cm rectangle.
  7. Combine all filling ingredients and spread out on the rectangle, making sure it reaches the edges.
  8. Roll from the shortest side into a log. Cut into 12 pieces with a sharp knife.
  9. Stuff into a sponge tin and bake for about 25 minutes.
  10. While waiting, whip up the icing by combining all ingredients. It should be a little runny.
  11. Also while waiting combine the glaze ingredients in a saucepan on the stove until the sugar is dissolved. Strain the jelly-like pieces with a sieve.
  12. When out of the oven, brush with glaze, it will give a much more shiny appearance.
  13. Lastly, when the buns are cool, drizzle with icing.

Beat until mixed, add the egg and beat it well. A chocolate cake just as delicious and moist as the original, but made with vegan-friendly ingredients. (Non-vegans will love it too). Ideal for birthday and celebration cakes. Two layers of chocolate sponge filled with smooth chocolate icing. This cake can be customised with the addition of a plaque piped with your message.

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