A vegan, sweet and nutty tear-and-share bread that’s perfect for enjoying with friends, not only does this milk bread use soya milk, it also makes a good introduction to the Asian technique of ‘tangzhong’ – bread made using a roux of flour and water that gives extra-fluffy results.
For the tangzhong, whisk the flour and 200ml of water together in a saucepan set over a low heat until the mixture has thickened to a curd-like consistency (about 3 minutes). Remove from the heat and leave to cool.
Make the dough. Tip the flour, coconut milk powder, yeast, sugar and salt into a stand mixer fitted with the dough hook. Add the soya milk, vegan butter and tangzhong, and mix on low speed to combine. Increase the speed to medium and knead for about 5 minutes, until you have a smooth and elastic dough.
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Turn out the dough onto a lightly floured work surface and shape it into a neat ball. Transfer the dough to an oiled bowl, cover and leave it to rise for about 1 hour, until doubled in size.
Meanwhile, prepare the fillings. For the chocolate hazelnut filling, tip the hazelnuts into a food processor and blitz until they form a nut butter.
Melt the chocolate in either a microwave or a heatproof bowl set over a pan of barely simmering water. Tip the melted chocolate, golden syrup, vanilla extract, espresso powder and salt into the food processor with the nut butter and blitz until combined. Scoop out and set aside.
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Make the marzipan filling. In a clean food-processor bowl, blitz the ground almonds and icing sugar until combined. Add the golden syrup and almond extract, and blitz until the mixture comes together in a rough ball. Tip out onto a clean work surface and knead a few times, then cover and set aside.
Turn out the dough onto a lightly floured work surface and divide it up into 12 equal pieces. Shape each piece into a ball.
Take 6 balls and gently flatten each into a disc, using either a rolling pin or the palm of your hand. Spoon a teaspoon of the chocolate hazelnut filling into the middle of each dough disc, and then pull the dough up around the filling pinching the top to seal. Turn the filled ball over so that the seal is on the underside and repeat until you have filled all six balls.
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Place the cutter in the middle of the greased baking sheet and, alternating fillings, arrange 6 of the buns around it to create a flower shape. Position the remaining 6 buns at every other join around the outside, imagining that these buns are the 6 ‘points’ of a star. Leave a little space between the buns to allow them to expand during baking. Cover with a clean tea towel and leave to prove for a further 30–45 minutes, or until the buns are just touching one another.
Heat the oven to 200°C/180°C fan/400°F/Gas 6. Brush the buns with a little soya milk and bake them on the middle shelf for 20–25 minutes, until well risen, golden and the buns sound hollow when tapped on the base. Leave to cool on the tray for 3–4 minutes, then carefully remove the cutter from the centre of the ‘star’.
Make the glaze. Tip the icing sugar into a large mixing bowl. Little by little, beat in the soya milk, adding a little extra, if necessary, until the icing is smooth and thick. Spoon the glaze into the piping bag, if using, snip the tip and drizzle the glaze back and forth across the buns. Alternatively, you can drizzle the glaze using a spoon. Serve for your guests to tear apart and help themselves at the table.These Winston-knot breads are made by plaiting together three strands of a soft, sweet enriched dough – filled with dark chocolate and cinnamon sugar.
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To make the dough: weigh the flour into a large mixing bowl, or the bowl of a stand mixer, and mix in the yeast with your hand. When thoroughly combined, add the butter and rub into the flour with the tips of your fingers until the mixture resembles fine crumbs. Mix in the sugar and salt then make a well in the centre of the mixture.
Pour the beaten eggs and ¾ of the lukewarm milk into the well. Using your hands or the dough hook attachment of the mixer on its slowest speed, gradually work the flour into the liquids to make a soft but not sticky dough – slowly adding as much of the remaining milk as needed.
Knead the dough thoroughly – for 10 minutes by hand on a lightly floured worktop, or for 7 minutes if using the dough hook (on its slowest speed) – until very smooth and elastic. Return the dough to the bowl (if you kneaded by hand) then cover with cling film or a snap-on lid and leave on the worktop to prove for about an hour or until doubled in size.
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Uncover then punch down the risen dough with your knuckles to deflate it. Turn out onto the worktop, very lightly dusted with flour, and knead into a ball. Then weigh the dough and divide into 4 equal portions. Cover 3 portions loosely with cling film and divide the other portion into 6 equal pieces. Using your hands, roll each piece on the worktop into a neat, even sausage 32cm long. Try to use as little extra flour as possible for dusting your hands and the worktop – adding too much extra flour will make the dough tough and dry.
To shape the Winston knots: arrange 3 sausages of dough in a line on the worktop in front of you – at a minus 45-degree angle and fairly close together. Gently pinch the 3 together in the middle. Now place the other 3 sausages on top at a 45-degree angle – to form an ‘X’ shape – and pinch together in the middle as before. Fold the 3 sausages at the top left down over the centre point and onto the worktop – to the far right of the strands already there. Gently shuffle the 3 sausages at the top right downwards so they sit alongside the other strands.
Arrange the 4 sets of sausages closer together so they are lying side by side and slightly apart, so you can plait them. Pass the set on the far left under the 2 middle ones then back over the last one it went under and into line again. Then take the far-right set and put it under the twisted 2 in the middle then back over the last one it went under and into line.
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Flip the plait over on the worktop. Scatter a quarter of the chocolate chunks down the centre of the plait. Mix the sugar with the cinnamon and sprinkle a quarter on top of the chocolate. Bring the long ends of the plait up and over the filling and pinch them together, then gently fold in the sides (try to keep the plait as neat as possible) and pinch the dough together to seal in the filling. Turn the plait over again, right side up, and gently shape into a neat ball with your hands. Transfer to the lined baking sheet.
Repeat with the other 3 portions of dough to make 4 neatly plaited round loaves – these knots take a lot of practise and patience to get right! Set them well apart on the baking sheet, slip the sheet inside a large plastic bag and slightly inflate the bag so the plastic doesn't stick to the dough. Leave on the worktop to prove for about 1 hour, until doubled in size – take care not to over-prove the dough, or let the temperature become too hot, as the breads will lose their shape. Towards the end of the rising time, heat the oven to 220°C/200°C fan/425°F/Gas 7.
Uncover the loaves and carefully brush with beaten egg to glaze. Bake in the heated oven for about 20–23 minutes until a good golden brown. Transfer to a wire rack and leave to cool.Sura’s ‘Mama’s tomato vine harvest loaf’ is here reimagined into a multi-flavoured tear-and-share extravaganza. Baked in concentric circles, it makes a fun centrepiece to a lunch or dinner.
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Combine the flour, yeast, salt and sugar in the bowl of a stand mixer fitted with the dough hook. Add the lukewarm water and the olive oil and knead on medium speed for about 5 minutes, until the dough is smooth and elastic.
Meanwhile, combine the olives and spirulina powder in a mixing bowl. In another bowl mix together the sun-dried tomato paste and beetroot powder.
Weigh the dough and divide it into equal thirds. Add one third to the bowl containing the green mixture and, using your hand, mix well until thoroughly combined. Add another third to the red mixture and mix until combined. Place the final dough portion into a clean bowl, add the garlic or onion granules and mix to combine. Cover the bowls and set aside for 45 minutes to
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