Sweet parcels of yumminess
I always thought they were the same thing but recently discovered that they have slight variations.
Vegan Belgium Buns:
- Shape: Belgium buns are typically round, coiled buns.
- Filling: They are filled with a mixture of dried fruit (such as currants, sultanas, or raisins), cinnamon, and sometimes candied peel. This filling is spread across the dough before rolling and shaping.
- Glaze: They are often topped with a sweet glaze or icing after baking.
- Icing Cross: In some variations, a white icing cross is piped on top after baking.
Chelsea Buns:
- Shape: Rectangular or square in shape.
- Filling: They are filled with a mixture of dried fruits, brown sugar, and butter. This filling is spread evenly across the dough before rolling.
- Glaze: Traditionally glazed with a sticky, sweet syrup or honey immediately after baking, giving them a shiny finish.
- Additional Ingredients: Chelsea buns may also include nuts or spices in the filling.
While both buns share some similarities, such as being sweet, enriched doughs, their shapes, fillings, and finishing touches make them distinct. Additionally, the names are linked to different historical periods and places in the UK.
A Bit of History
Chelsea Buns: have a long and interesting history as they are said to have originated in the 18th century at the Chelsea Bun House in London, England. The Chelsea Bun House was a famous establishment located on the outskirts of London, near the Chelsea Hospital. It was known for its delectable buns.
Established by a baker named Richard Hand in the 18th century, the buns became extremely popular, attracting visitors from all over London. They were known for their sweet, sticky, and buttery texture, which was achieved by the generous use of butter, sugar, and currants in the filling.
During the early 19th century, the Bun House gained even more notoriety as it became a fashionable place for social gatherings and was frequented by notable figures of the time, including members of the royal family. However, in the mid-19th century, the Bun House closed its doors, and the original recipe was lost.
Today, Chelsea buns continue to be enjoyed around the world, with variations of the original recipe.
Belgium Buns: The history of Belgium buns is a bit less clear, and they are not actually believed to have originated in Belgium. Instead, they are thought to have originated in England or Scotland.
The term “Belgium” in this context might be a nod to the use of currants, which were traditionally imported from Belgium. It’s also possible that it was used as a marketing term to make the buns sound exotic or appealing.
Belgium buns gained popularity in British bakeries, particularly in the 19th and 20th centuries, and became a beloved treat in the UK. They are known for their distinctive coiled shape and sweet, fruity filling.
Both Chelsea buns and Belgium buns have become classic British baked goods, each with its own unique characteristics and place in culinary history.
Serving Ideas
Serve these vegan Belgium buns warm for the ultimate indulgence. Pair them with a steaming cup of herbal tea or a frothy latte for a delightful afternoon treat. They also make a charming addition to brunch spreads or a comforting dessert after a hearty meal.
Ingredient Subs
- Almond milk: Soy milk, oat milk, or any other plant-based milk.
- Vegan butter: Coconut oil, margarine, or olive oil (for a slightly different flavor).
- Dried mixed fruit: Raisins, currants, or sultanas.
Cooking Tips
- Ensure the yeast is activated and frothy before incorporating it into the dough.
- Knead the dough thoroughly for a smooth, elastic texture.
- Roll the dough evenly to create a uniform layer for the filling.
- For a glossy finish, brush the buns with a light syrup after baking.
- Adjust the filling to suit your preferences – more fruit, extra cinnamon, or a hint of nutmeg for a personalized touch.
Equipment Used
You will need the following to make these vegan Belgium buns:
- Mixing bowls
- Rolling pin
- Baking tray
- Parchment paper
- Pastry brush
- A Whisk
Storing Tips
Store any leftover buns in an airtight container. They can be kept in the refrigerator for up to 3-4 days or frozen for up to 2 months. To reheat, simply warm them in the oven or microwave for a few seconds.
Looking for other Sweet Vegan Recipes?
Vegan Belgium Buns
I always choose the one with the most icing ... and you?
Ingredients
For the dough:
- 3 cups all-purpose flour (375g)
- 1 packet (2 1/4 tsp) active dry yeast (7G)
- 1/4 cup sugar (55g)
- 1 tsp salt
- 1/2 cup unsweetened almond milk (or any plant-based milk of your choice) (120ml)
- 1/4 cup vegan butter, melted (55g)
- 1/4 cup warm water (60ml)
For the filling:
- 1/4 cup vegan butter, softened (55g)
- 1/4 cup brown sugar (55g)
- 1 tsp ground cinnamon
- 1/4 cup dried mixed fruit (raisins, currants, sultanas, etc.) (40g)
For the glaze:
- 1 cup powdered sugar (125g)
- 2 tbsp unsweetened almond milk (30ml)
- 1 tsp vanilla extract
Instructions
Activate the yeast:
In a small bowl, combine warm water, a pinch of sugar, and the yeast. Let it sit for about 10 minutes until it becomes frothy.
Prepare the dough:
In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center.
Pour in the activated yeast mixture, melted vegan butter, and almond milk. Mix until a dough forms.
Knead and rise:
Turn the dough out onto a floured surface and knead for about 5 minutes, or until it becomes smooth and elastic.
Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Prepare the filling:
In a small bowl, mix together the softened vegan butter, brown sugar, cinnamon, and dried fruit.
Assemble the buns:
Roll out the dough into a rectangle about 1/2 inch thick.
Spread the filling mixture evenly over the surface of the dough.
Roll and slice:
Roll the dough tightly from one end to the other, creating a log.
Cut the log into about 12 equal pieces.
Arrange and rise again:
Place the slices, cut side up, on a baking tray lined with parchment paper. Leave some space between them for rising.
Cover with a cloth and let them rise for another 30-45 minutes.
Bake:
Preheat your oven to 375°F (190°C).
Bake the buns for 20-25 minutes or until they are golden brown.
Prepare the glaze:
While the buns are baking, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
Glaze the buns:
Allow the buns to cool slightly, then drizzle the glaze over them.
