Semi-wholemeal Christmas Chelsea Bun Wreath.

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Sorry for the rubbish picture, no such thing as natural light today, I was gonna take better pictures tomorrow but my family went at this like vultures and its nearly all gone! Hope every one is having a wonderful cook-mas/Christmas.

Ingredients:
3/4 cup strong wholemeal bread flour
3/4 cup strong white bread flour
3 tbsp demera sugar
1 tsp mixed spice
1 tsp ground cinnamon
1 sachet of fast action dried yeast (7g)
1/2 cup of tepid soy milk
1/4 rapeseed/canola oil

4 tbsp cheap mincemeat
4 tbsp dried cranberries
4 tbsp raisins/sultanas
1 apple peeled, cored and grated
1 orange zested
1 tsp cinnamon
1 tbsp brandy (optional)

1 tbsp melted vegan margarine
Demera sugar/ rock sugar for sprinkling

Method:
Mix together the flour, sugar and spices in a big bowl then rub in the oil, mix the tepid soy milk and yeast together in a cup, leave to froth up, then add to the mixing bowl. Knead for a few minutes on a lightly floured surface. Place in a lightly oiled bowl, covered with cling film, in a nice warm place to rise for about 1 1/2 hours to 2 hours. Once doubled in size, roll out to make a rectangle about 5mm thick and spread the filling evenly across the dough, leaving 1″ space towards the end. Roll it up and pinch it together at the end to seal it. To make it into a wreath shape greas a 12″ cake tin and the outside of a 6″ cake tin, cut a piece of baking parchment to line the bottom of the big cake tin and place the smaller cake tin inside the larger, roughly in the middle. Now slice up the filled dough into 1/2″ slices and gently transfer in between the two cake tins, leaving a little space between each piece. Pop back in a warm place to rise for another 30 minutes, glaze with the melted margarine and sprinkle on a little demera or rock sugar, then bake in a preheated oven at 190c/375f for 20-25minutes and allow to cool in the cake tin, before carefully removing.

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3 thoughts on “Semi-wholemeal Christmas Chelsea Bun Wreath.

  1. I almost didn’t save this recipe because I am not a sweetie person however I noticed fruit mince in the recipe and suddenly HAD to have it…you are rapidly becoming my own personal Enda Cropley in the best possible way…a vegan experimentress who titilates my tastebuds with creations that I would NEVER have thought possible…it can ONLY get better in 2013 🙂

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