Vegan MoFo #13 - Iced Cream Buns Three Ways

In honor of the Great British Bake Off tonight, I thought I would try baking one of the technical challenges from one of the previous series, with my own twist of course!

I chose to bake sweet iced buns, and once they were baked I decided on three different flavor combinations to fill and top these buns with - Mocha, Raspberry and Matcha with Strawberry.

I'm hoping to start selling some vegan goodies at a monthly farmers market and I think these would be a great! They're sweet, decadent and feel quite fancy! They would be great for a tea party!

You don't have to fill these buns, feel free to just eat them iced!

Iced Cream Buns

Original recipe by Paul Hollywood

Makes 12

For the buns

500g Strong white flour

2 x 7g packets fast action yeast

50g sugar

40g vegan margarine, softened

2tsp egg replacer + 4Tbsp water

Pinch of salt

150ml warm almond milk

100ml water

For the icing

400g icing sugar

Water

1/2tsp beetroot powder*

1tsp instant espresso

1tsp matcha green tea powder

For the filling

Soy squirty cream**

4Tbsp choc shot or other chocolate sauce

4Tbsp raspberry jam + 2tsp water

6 strawberries, sliced

Put all of the dough ingredients in a large mixing bowl and mix, starting with a wooden spoon and then using your hands to combine all the ingredients together until a smooth. Transfer to a lightly floured surface and knead for about 10mins, until the dough is smooth and elastic. Return to the bowl and cover with a plastic carrier bag and a damp tea towel and leave to rise for an hour or until at least doubled in size.

Once risen, dump the dough onto a lightly floured surface and work into a long sausage shape. Cut into 12 equal sized pieces and roll each one into a ball. Roll each ball into a finger around 12cms long and place onto a couple of baking trays lined with grease proof paper and leave to rise, uncovered for 40mins.

Preheat the oven to 220/425/GM7 and bake the buns for 10mins, until they are risen and slightly browned on top. Remove from the oven and transfer the buns to a wire rack to cool while you make the icings.

In a medium sized bowl mix water into the icing sugar a little at a time until you have a thick but easy to pour icing. Separate into three bowl and mix the beetroot powder into one, coffee into one and matcha into the other. Once the buns are cooled completely spread them with the icing (four of each flavor) and leave to set.

Once the icing is set you can fill them! 

*alternatively use 1/2tsp natural pink food colouring

**alternatively use whipped, sweetened coconut cream

Fill the Coffee iced buns with soy whipped cream and drizzle with a tablespoon of the choc shot.

Fill the pink iced buns with soy whipped cream and drizzle with the raspberry jam mixture.

Fill the matcha iced buns with sliced strawberries and top with soy whipped cream.

These Iced Cream Buns ideally need to be eaten the same day or the next day, and only fill them just before they are going to be eaten. Enjoy!