Browsing Category

Bread & Dough

Bread & Dough dessert Recipe

Cinnamon Buns

vegan cinnamon buns recipe

Ingredients:

1 cup oat milk | 250ml 

2 ½ cups plain flour | 440g

1/2 cup caster sugar | 100g 

1 heaped tsp fast yeast (7-8g)

¼ tsp salt

½ cup  room temperature dairy free margarine (not melted) |100g

 

Cinnamon sugar filling:

100g dark brown soft sugar (around 4 tbsp)

55g caster sugar (around 4 tbsp)

100g soft butter (around 4 heaped tbsp)

1 tsp cinnamon

 

For the cinnamon icing:

100g powdered sugar | 1 cup

2 tbsp oat milk

1 tsp cinnamon

1 tbsp soft butter

1 tsp vanilla extract (optional)

 

Method:

 

Bring the oat milk up to room temperature then pour in the sugar and yeast, leave for 5 minutes to react (it should create bubbles)

 

In a large mixing bowl add the flour, salt then slowly pour in the oat milk and fold together loosely

 

Lightly whisk the butter to make sure it's at room temperature (should be soft but not runny) then add to the bowl with the dough  

 

Flour a surface then knead the dough for around 10 minutes (the texture should be slightly sticky but not sticking to your hands, so if needed add a dash more flour at a time)

 

Pop a drizzle of olive oil into the bottom of a large bowl then add the dough, pop a tea towel over the op and leave in a warm spot of your home for around 1-1.5 hours to double in size (if it's particularly cold, it may need up to 2.5 hours to rise)

 

Whilst the dough is rising, bring the cinnamon butter filling together by simply bringing the ingredients together in a bowl with a silicone spoon or spatula until it creates a sugary butter texture

*preheat the oven to 180ºC*

Once the dough has risen place back onto a floured surface and give another quick knead for a few seconds to knock back the dough, then using a rolling pin roll out into a large rectangle shape (approx 40 x 25cm) then spoon on the cinnamon butter filling

 

Roll the dough into a sausage shape (lengthways) then using a sharp knife, slice through the midde, then repeat until you have 8 even(ish) cinnamon rolls

 

Place into a baking dish (I've even seen people bake them in muffin tins) and bake for 40 minutes in the middle of your oven

 

Take out, allow to cool, in the meantime mix all of the cinnamon icing ingredients together in a bowl then drizzle over the top

 

Enjoy!

 

vegan cinnamon buns recipe
vegan cinnamon buns recipe
vegan cinnamon buns recipe
Bread & Dough Recipe

Cheese & Garlic Twist Bread

vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe

Ingredients

For the dough: 

2 1/2 cups strong white bread flour | (350g)

1 tbsp Fast action yeast (7g)

1 tbsp sugar

1 tsp salt

1 cup oat milk | 250ml  *room temperature

¼ cup olive oil | 60ml

 

For the filling:

 

80g Vegan grated cheese (I used Violife)

1 tsp garlic powder

1 tbsp dried oregano

1/2 tsp salt

Method

Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to react

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move  to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 hour

Preheat the oven to 180º

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2cm thick

Sprinkle the grated vegan cheese across the surface and garnish with the oregano and garlic powder

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you (this will help the cheese bubble out and bake) then place in an oven proof pan lined with baking parchment

Place on the middle tray and bake for 30 minutes then cover the top with the baking parchment and continue to bake for a further 10-15 minutes

Allow to cool slightly and enjoy!

Bread & Dough Dinner

Banh Mi Pizza

banh mi pizza topping vegan
banh mi pizza topping vegan
banh mi pizza topping vegan

For the base:

500g strong flour

1 tbsp olive oil

1 tsp salt

1 1/4 tsp yeast

240ml luke warm water

___
Topping ingredients:

Pak choi

Carrot

Spring onions

Frozen ginger

1 red & 1 green chilli

Handful dairy free cheese

2 tbsp passata

handful sesame seeds

1 tbsp sriracha mayo

Method

By Hand

Mix the luke warm water and yeast together in a cup and leave for five minutes

Bring all of the dough ingredients together in a bowl, adding the water and yeast and knead for around 8-10 minutes until a springy dough comes together, leave in a clean bowl with a drop of olive oil and leave in a warm place for 1 hour

Knock back the dough and divide into 2 balls

Flour a work surface and using the palm of your hand push the dough to create a pizza base then cover and leave to prove for a final 30 minutes

 

 

By machine

Select option number 18 on the Panasonic 2522 bread maker which will knead the dough and leave to prove. All you need to do is flour a work surface and using the palm of your hand push the dough to create a pizza base then cover and leave to prove for a final 30 minutes

 

Add the pizza toppings then add to a preheated oven (220ºC) and bake the bases for around 7-8 minutes

 

Enjoy!

Bread & Dough Recipe

Garlic and Leek Twist Bread

leek and garlic twist bread lucy nd lentils vegan
leek and garlic twist bread
leek and garlic twist bread lucy nd lentils vegan

Method

 

For the dough:

 

3 cups plain flour | 400g

1 1/2 tsp Fast action yeast | approx 9g

1 tbsp sugar

1 tsp salt

¾ cup oat milk |210ml  *room temperature

¼ cup olive oil |60ml

 

For the filling:

 

¼ cup vegan margarine |100g

1 large leek

1 tsp garlic powder

1 tsp dried parsley

Pinch salt

Method

Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move  to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 ½ hours

Prepare the filling by finely chopping the leek then beating into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2-3cm thick 

Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake) then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes

Preheat the oven to 190º then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes 

Allow to cool and enjoy!

leek and garlic twist bread
leek and garlic twist bread
Bread & Dough Dinner Recipe

Steamed Fluffy Bao Buns

steamed bao bun recipe vegan
steamed bao bun recipe vegan
bao bun recipe lucy and lentils

With De Dietrich

Home made bao buns are fluffy, delicious and perfect paired with a crunchy spicy filling, so today I'm sharing a recipe I've tried to make as simple as possible.

I'm working with De Dietrich on this recipe to show off the fancy steam oven settings that make steaming food incredibly easy. It's as easy as filling the little water drawer and letting the oven do the work. With a controlled temperature inside, there is no worry of loosing heat and ending up with flat and soggy food.

*note, the oven was gifted in partnership of recipe development*
vegan steamed bao bun recipe
vegan steamed bao bun recipe
Bao bun recipe
vegan steamed bao bun recipe
steamed bao bun recipe vegan
Bao bun recipe vegan lucy and lentils de dietrich
vegan steamed bao bun recipe
steamed bao bun recipe vegan
Bao bun recipe vegan lucy and lentils de dietrich
vegan steamed bao bun recipe
steamed bao bun recipe vegan
Bao bun recipe vegan lucy and lentils de dietrich

Ingredients

dry

3 cups plain flour 480g

1 ½ tbsp caster sugar 20g

½ tsp salt

1 tsp sachet fast yeast 

1 tsp baking powder

 

wet

1/2 cup oat milk room temperature

1/2 cup +1 tbsp water luke warm

 

cauliflower filling

1 head of cauliflower cut into small bite size florettes

½ cup plain flower

1/2 tsp garlic powder

¼ tsp salt

1 tsp good quality 5 spice mix

½ tsp chilli flakes

1 tsp sesame seeds

¼ cup oat milk

 

Method

for the bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes, a light bit of exercise for you

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice the roll into 8-10 equal portions then lightly flour the surface and a rolling pin

Make each of the pieces into a rough ball and roll into an oval shape, around 2cm thick, then add a drop of sesame oil and fold in half (the sesame oil helps it not stick)

Repeat until all of the dough is folded then pop on a baking tray, cover with a tea towel and leave for the final prove for a further 30 minutes

 

for the cauliflower

Preheat the oven to 180ºC

Mix all of the ingredients together in a mixing bowl, then add the cauliflower florettes and make sure each bite is completely covered

Place onto a baking tray and bake for 30-40 minutes until nice and crispy

 

steaming the bao

Using the steam setting on the oven, set it for 12 minutes - you will be prompted to fill the water draw until full to ensure enough to steam

Once ready, pop the bao in the oven and allow to steam for the full 12 minutes until beautiful and fluffy

After they're steamed, prep some crunchy veg to fill the bao then add the piping hot crispy cauliflower wings

Top with sriracha, chopped nuts and sesame seeds and enjoy!

 

steamed bao bun recipe vegan
steamed bao bun recipe vegan
steamed bao bun recipe vegan
steamed bao bun recipe vegan
Bread & Dough Recipe

Garlic & Cream Cheese Babka

Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread
Savoury Twist Bread

Ingredients 

300g | 2 cups plain flour

120ml | 2 tbsp olive oil 

7g sachet instant yeast

160ml | 1 cup + 1 tbsp lukewarm water

½ tsp salt 

1 tbsp brown sugar

 

For the filling

100g vegan cream cheese, I used violife 

1 tbsp chopped fresh rosemary

1 tsp dried sage

½ tsp garlic powder

½ tsp sea salt flakes

Method

Pour the dry ingredients into a large mixing bowl and stir together

 

Add the room temperature oat milk and butter to a small bowl and stir until the butter is nice and creamy

 

Add the butter and milk to the dry ingredients and mix together until a loose dough forms

 

Flour your work surface (or you can be lazy and keep it in the bowl) and knead for around 7-8 minutes until a doughy texture has formed then pop back in the bowl, cover with a tea towel and leave in a warm place to rise for around 60 minutes

 

Knock the dough back by giving it another knead for a minute or two, then roll into a 2cm thick rectangle, add the cream cheese and sprinkle the fresh rosemary on top. Add the dried garlic powder,

 

Roll the dough lengthways into a long sausage shape, then using a sharp knife slice down the middle (lengthways)

 

Press the ends together and overlap each length to create a twisted pattern (refer to the images if needs be) then pop into a greased loaf tin and allow to prove for another 30 minutes in the baking tin (covered with a tea towel)

 

I had too much dough for one loaf tin, so created a mini loaf with the overspill

 

Preheat the oven to 190ºC and bake for 25-30minutes, stick a knife in the centre and ensure it comes out clean

 

Allow to cool on a cooling rack for around 30-40 minutes (maybe test the end slice to make sure it’s okay)

 

Enjoy!

Savoury Twist Bread
Savoury Twist Bread
Bread & Dough dessert Recipe

Chocolate Swirl Bread

chocolate swirl bread vegan

Before you look at the steps and think WOAH, this is a lot of effort for bread, let me assure you, it's incredibly easy!

It just takes a little bit of love and a bit of patience and you can have a gorgeous loaf baked. I've made a few for family and friends to 'show off' even though it's actually a pretty simple bread to make.

chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan

Ingredients

 

Bread

3 cups plain flour | 400g

7g quick yeast | 1 tbsp

½ tsp salt

1/2 cup light brown sugar | 80g

1 cup oat milk | 240ml

70ml vegetable oil

 

Filling

100g 70% chocolate

2 tbsp coconut oil

¼ cup | 50g hazelnuts 

 

Method

 

Making the bread

In a large mixing bowl add the flour, yeast and sugar and salt (make sure the salt and sugar don't touch yet)

Make sure the oat milk is at room temperature (helps activate the yeast) and add with the olive oil to the mixing bowl

Bring the dough together and kneed for around 8 minutes until a pale, elastic texture forms - it shouldn't stick to your hands

Leave in the mixing bowl with a tea towel over the top for around 1.5 hours until it's doubled in size

 

Making the twist

Knock back the dough and roll out into approx a 40 x 25cm rectangle

Melt the chocolate and coconut oil together then add on top of the sheet of bread, scattering the chopped hazelnuts on top

Roll lengthways, then slice down the centre, leaving the very top still joined

Overlap each of the strands to make the twisted dough then place in a skillet pan to form a circle

Pop a tea towel over the bread and rest for 30 minutes

Preheat the oven to 190ºC whilst the dough is rising in the skillet pan

Bake at 190ºC for 30-35 minutes (tap the base and it should make a lovely hollow knock sound)

 

Dust with powdered sugar (icing sugar without the water added) and enjoy!

 

 

chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
Bread & Dough dessert Recipe

Chocolate & Biscoff Babka

chocolate & cinnamon babka vegan

I've teamed up with De Dietrich to create a series of vegan recipes to show the abilities of their ovens. With a range of different expert cooking settings, I've explored the 'Bread' setting today, and boy did it deliver.... Introducing a beautiful vegan chocolate and cinnamon babka.

This post is created in partnership with De Dietrich as part of a gifted collaboration.

Ingredients

 

3 cups plain flour | 400g

7g packet instant yeast

½ tsp salt

¼ cup |40 g brown sugar

½ cup |100g vegan butter (room temperature)

1 cup | 200g oat milk

¼ cup biscoff spread 

¼ cup chocolate chips 

 


Method

Pour the dry ingredients into a large mixing bowl and stir together

 

Add the oat milk and butter to a small bowl and stir until the butter is nice and creamy

 

Add the butter and milk to the dry ingredients and mix together until a loose dough forms

 

Flour your work surface (or you can be lazy and keep it in the bowl) and knead for around 7-8 minutes until a doughy texture has formed then pop back in the bowl, cover with a tea towel and leave in a warm place to rise for around 60 minutes

 

Knock the dough back by giving it another knead for a minute or two, then roll into a 2cm thick rectangle, add the biscoff spread leaving a 4cm edge then top with chocolate chips

 

Roll the dough lengthways into a long sausage shape, then using a sharp knife slice down the middle (lengthways) 

 

Press the ends together and overlap each length to create a twisted pattern (refer to the images if needs be) then pop into a greased loaf tin and allow to prove for another 30 minutes in the baking tin (covered with a tea towel)

 

I had too much dough for one loaf tin, so created a mini loaf with the overspill

 

Preheat the oven to 190ºC and bake for 25-30minutes, stick a knife in the centre and ensure it comes out clean 

 

Allow to cool on a cooling rack for around 30-40 minutes (maybe test the end slice to make sure it’s okay)

 

Enjoy!

chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
de dietrich oven
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
Bread & Dough Recipe

Tortilla Recipe

easy vegan tortilla recipe

These homemade tortillas are so easy to make and don't require any yeast. I'm particularly lazy when it comes to baking bread, however this recipe is a great one to have in the bank. 

Vegan

Easy

Less than 5 minutes to cook

Ingredients

1 3/4 cups of plain flour

1/4 tsp baking powder

3 tbsp olive oil

1/2 +1 tbsp cup warm water

Large pinch of salt

 

Method

Mix the dry ingredients in a bowl together then add the olive oil

Mix together then slowly add the warm water then combine

Bring the dough together then need for around 3-4 minutes

Place in a bowl and cover with a tea towel and leave to prove for around 10 minutes

Half the dough, then three times again until you have 8 small balls then using a rolling pin roll out into thin tortillas (around 0.5cm thick) 

Heat a medium non-stick pan then add each tortilla. As soon as they start to bubble on one side, flip over and cook for a further 30 seconds

Continue until the batch is cooked

Enjoy with a veggie filled fajita mix

easy vegan tortilla recipe