Vegan Food & Living - October 2017

40 40 VE VEGAN GAN FOOFOOD & LIVD & LIVING OCTOBERING OCTOBER

Breakfast^ RECIPES

FOR THE PASTRY

260ml (9fl oz) water

14g (½oz) fast-action yeast

(2 sachets)

500g (1lb 2oz) plain fl our

2 tsp salt

40g (1½oz) caster sugar

360g (12½oz) high-fat vegan

butter (high-fat is the only kind

that works for this recipe)

a splash of non-dairy milk

FOR THE CUSTARD

60g (2oz) raw cashews

330ml (11½fl oz) water

2 tsp vanilla extract

30g (1oz) golden syrup

20g (¾oz) caster sugar

2 tsp cornfl our mixed with 2 tsp

water to make a paste

TO GARNISH

50g (1¾oz) fl aked almonds

50g (1¾oz) icing sugar

1 In a large bowl, put the water, sugar and yeast

and stir together.

2 Add the flour, salt and 100g (3½oz) vegan

butter and knead until it all comes together

(mix it in the bowl first before tipping out and

kneading). If you have an electric mixer with a

dough hook, you can use this.

3 Cover the dough with clingfilm, place in the

fridge and leave for 8 hours or overnight.

4 Once you’ve placed your dough in the fridge,

take the remaining 260g (9oz) vegan butter

and place it between two pieces of parchment

paper or into a sandwich bag.

5 With a rolling pin, flatten the butter until

it becomes a square shape that is roughly

18x18cm (7x7in) (ideally, measure it to be sure).

Wrap in clingfilm and place back in the fridge

and leave until your dough is ready. (You need

to be working with the butter cold, but not

rock solid, so ensure it stays in the fridge until

needed, and then work quickly.)

6 Once the dough has chilled for at least 8 hours,

remove from the fridge and place on a lightly

floured worktop.

7 With a rolling pin, roll into a rectangle 35x18cm

(14x7in) in size.

8 Take the slab of butter and place it in the

middle of the dough.

9 Fold the two ends of the dough to meet in the

middle over the butter slab, and make sure the

butter is sealed by pushing the dough together

all around the edges.

10 Turn the dough so that the join is now straight

in front of you, not lengthways. Starting from

the middle, roll the pastry into a long rectangle,

until it’s roughly 55x18cm (22x7in) in size. (Do

not roll back on yourself, always come back to

the middle and roll out towards the edges.)

11 Now it’s time for your first fold. Take one end

of your dough and fold about two-thirds of the

way down, then take the other end, and fold

it on top, so that you’ve folded the dough into

thirds and you’re left with a rough square shape.

12 Wrap the dough into clingfilm (make sure it’s

well wrapped as this stops it from drying out)

and put in the fridge for 30 minutes to 1 hour.

13 Remove from the fridge and place it so that

the folded end of the dough (the part like the

binding of a book) is on your left.

14 Roll the dough again until it’s 55x18cm (22x7in)

Vanilla custard almond crowns

By Kelly Stafford and Sam Fernandes (www. theroseandbean.com)

Makes 8 | Prep 45 mins plus chilling and rising | Cook 20 mins | Calories 639 (per crown)

Total fat Saturates Salt Sugar Protein

29g 5.3g 0.86g 17. 8g 17. 4g

(step 10), then repeat step 11 (fold), wrap in

clingfilm and place in the fridge for 30 minutes.

Repeat this again (make sure the fold is on the

left, roll and fold), wrap in clingfilm, but this time

place in the fridge for 60 minutes.

15 After the dough has chilled for its third and final

time, remove and, on a lightly floured surface,

roll out to about 60x23cm (24x9in).

16 Cut the dough in half lengthways with a knife,

then cut along to make four rows. You should be

left with eight pieces of dough.

17 Very carefully stretch and roll each piece of

dough into a square shape.

18 Take a piece of dough and carefully fold each

corner into the middle, so that each corner is

now touching the middle of the dough.

19 With a thumb, gently press down in the middle

to make a small dent. Repeat for all pieces.

20 Place the pieces back on a baking sheet, lightly

cover with some parchment paper and leave to

rise for 2 hours.

21 While the dough is rising, make the custard. First

make cashew cream. In a blender, add your raw

cashews and water, and blend until smooth.

22 Next, in a heavy-bottomed saucepan, place in

all of your custard ingredients (including your

cashew cream) except the cornflour paste, and

heat over a medium heat.

23 Bring to the boil, stirring constantly to make

sure there are no lumps.

24 Once the mixture is boiling, turn off the heat,

continuing to stir, add in your cornflour paste

and whisk until smooth.

25 Once everything has mixed together, pour into

a jug, cover with clingfilm (push down to ensure

it is touching the custard) and set aside.

26 Once the dough has been rising for 2 hours,

preheat the oven to 190°C/Gas Mark 5.

27 Remove the parchment paper and grab a glass.

Carefully and firmly make a small dent in the

middle of each pastry with the glass, which will

act as a hole for the custard.

28 Carefully pour custard into each ‘hole’. Repeat

for all the pastries.

29 Next, scatter flaked almonds onto each pastry.

30 Place in the oven for 15-20 minutes until golden.

31 Remove from the oven and leave to cool.

32 Make the icing by placing the icing sugar in a

bowl and add a tbsp at a time of warm water,

mixing until you have a paste that you can

drizzle (not too runny).

33 Once cooled, drizzle icing over the top of each

pastry and serve.

VFL17.Breakfast.indd 40 06/09/2017 11:35