The English Vegan

Simple and Delicious Vegan Baking and Cooking

Maple Caramel and Hazelnut Sticky Bread

This bread is deliciously sweet and sticky swirled with a rich maple caramel and toasted hazelnuts, it is like a cross between a cinnamon roll and an iced bun. I used half the bread dough for this and made the other half of the dough to make the Mediterranean loaf.  The would make a great bread for breakfast or brunch and, as with all bread,is best eaten the day it is baked.





Maple Caramel and Hazelnut Sticky Bread

Maple Caramel and Hazelnut Sticky Bread


  • Bread
  • 250g strong white flour
  • 1/2 packet dried yeast (3.5g)
  • 150g warm water
  • 1tbsp oil
  • good pinch of salt
  • good pinch of sugar
  • Caramel (makes a little bit extra)
  • 1/4 cup maple syrup
  • 1/4 cup soft light brown sugar
  • 2 tbsp margarine
  • Filling:
  • 2 tsp cinnamon
  • 1/4 cup chopped hazelnuts


  1. Bread:
  2. Mix together the flour, yeast, salt and sugar in a bowl
  3. Add the water and oil
  4. Mix until forms a dough
  5. knead the dough for 15-20 minutes until smooth and elastic, you can tell the dough is ready by getting a walnut sized piece of dough, rolling it in your hands and gently stretching into a square, if you can see light through it and it hasn't ripped then the dough is ready
  6. lightly grease a bowl, put in the dough and cover with cling film
  7. Put in a warm place to prove until doubled in size it should take 30 -45 minutes
  8. Caramel:
  9. While the bread is proving make the caramel
  10. Put all the ingredients into a small saucepan
  11. Stir until the margarine is melted
  12. Bring to a boil
  13. Boil for 2 minutes until the sugar is dissolved
  14. Take of the heat
  15. After the dough has risen, tip out of the bowl onto a lightly floured surface
  16. Flatten the dough into a vaguely square shape
  17. Roll into a rectangle about 0.5cm thick
  18. Pour over half the caramel
  19. Sprinkle over cinnamon and hazelnuts
  20. Roll the long side to make a tight spiral
  21. Twist the dough then make into a circle
  22. Press the ends together and make 2 slits with a sharp knife around the dough until you can see the filling below
  23. Place in a cake tin, cover with a tea towel and leave to rise for 45-60 mins until not quite doubled but risen about 1/3
  24. Pre-heat the oven to 200C
  25. Bake the bread for 20-30 minutes, until the crust is dark golden and crisp and it you tap the bottom of the loaf it sounds hollow.
  26. When the bread has cooled you can ice it with a simple icing, sift 1/2 cup of icing sugar into a bowl, then add soy milk a little at a time until you get the right consistency - a little milk goes a long way!



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