Peanut butter and jelly breakfast buns (Ve)

What better way to wake up than with some breakfast buns which are 100% vegan and 100% delicious? We won't tell if you go back for seconds...

SERVES 12 TAKES 85 minutes

Ingredients:

• 300ml unsweetened almond milk

• 500g Co-op strong white bread flour, plus extra for dusting

• 7g sachet fast action yeast

• 3 tbsp golden caster sugar

• ½ tsp table salt

• 1 tsp ground cinnamon

• ½ tsp vanilla extract

• 2 tbsp Co-op vegetable oil, plus extra for greasing

• 250g Co-op smooth peanut butter

• 1 heaped tbsp Co-op Fairtrade soft brown sugar

• 150g raspberry jam from Jenny's Jams in the Love Local range

• 25g Co-op large roasted & salted peanuts, finely chopped

Method:

1. Warm the almond milk in a small pan.
2. Mix the flour, yeast, caster sugar, salt and cinnamon in a bowl.
3. Make a well in the centre and add the milk, vanilla and vegetable oil, then mix.
4. Tip onto a floured surface and knead for 10 mins.
5. Transfer to a lightly oiled bowl, cover with cling film and leave for an hour, until doubled in size.
6. Grease a 22cm x 30cm baking tin with oil.
7. Turn the dough out onto a lightly floured surface and roll into a 30cm x 25cm rectangle.
8. Spread with 100g of the peanut butter and sprinkle the brown sugar over, then roll the longest side towards you.
9. Cut into 12 and arrange in the baking tin.
10. Cover with oiled cling film and leave for another 35 mins.
11. Preheat the oven to 180°C/fan 160°C/Gas 4.
12. Bake the buns for 35-40 mins, until golden brown. Allow to cool.
13. Microwave the remaining peanut butter for 30 seconds to soften, then do the same with the jam, adding 1 tbsp water to loosen.
14. Drizzle the jam and peanut butter on top of the buns and sprinkle with the chopped peanuts.