500g Plain flour (we used gluten free)
40g chives chopped
60g mixed peel
40g rapseed oil
2 tbsp chickpea water whisked to a thick consistency
300ml lukewarm rice milk
10g dried yeast
1 tsp white pepper
1 tbp mustard powder
300g vegan cheddar cheese grated
Paste for the Crossing
40g plain flour
1 tbs olive oil
2 tbsp rice milk
In a jar add the lukewarm milk, yeast, salt and whisk well, set aside. In a bowl of a large stand mixer sieve all dry ingredients and combine. Add the milk and chickpea water to the mixture and start to mix with the hook (part) on for about 5 minutes.
After 5 minutes, take the dough on a clean floured surface and open it wide, spread the chives, mixed peel and cheese all over and fold the dough well. Put back into the mixer to combine, then place in a large bowl and leave it to proof for 1 hour in a warm place. After 1 hour kneed the dough in a clean floured surface for 5 minutes and let it proof again for another 1 hour.
Once the dough is risen again, knead it for 1 minute and roll out in a long log shape then cut in 12 equal pieces of 100g each, shape them in balls and place them on a baking tray lined with baking paper. You can place them quite close to each other. Set aside for another 60 minutes.
Once the above is ready pre-heat the oven to 180 degree. (fan setting)
Now mix the flour and water to make the icing, place into a pipe bag and use it to mark a cross over the buns. Place in the oven and bake for 20 minutes.
Once baked, brush the buns immediately with the oil mixture.
Enjoy hot out of the oven or toasted next day.