Mint Chocolate and Marshmallow Whirl Buns

These Vegan friendly ‘Mint Chocolate and Marshmallow Whirl Buns’ are the perfect combination of fresh tasting melted Mint Chocolate with sticky sweet Marshmallows all enclosed in a homemade dough and rolled up into Whirl buns. Ideal for a Sweet Afternoon Tea or a great addition to a Festive buffet!

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When it comes to December, there really isn’t enough hours in a day and days in a week to enable us to get everything ticked off the list…Christmas gift shopping, social events, Christmas food shopping and more importantly Christmas food recipe creating and making, in particular because I definitely have not had enough time to create all the ideas that are going through my head for Christmas/Festive recipes.

Another thing that gets to me about this time of year, is the dull darkness and lack of light hours in the day, which really sucks in general, but particularly for photograph lighting and just popping to the shop to get essential recipe ingredients which isn’t so fun when its dark and raining but I guess that’s just how it is!

So since starting my Festive baking on the 1st December, I realise I should have begun much sooner to make everything I had wanted to but this recipe was one that I hadn’t planned but after making my ‘Mincemeat Whirl Buns’, I decided I must make an alternative Festive-type bun which would appeal to those who don’t like Mincemeat like my OH and my Father.

Of course, everyone knows that Chocolate is a successful go-to option and those who don’t like chocolate (are very odd) like my Mumma, will prefer my ‘Mincemeat Whirl Buns’ instead I’m sure. So seeing as these ‘Mint Chocolate and Marshmallow Whirl Buns’, are created with Festivities and Christmas in-mind, I have used Mint Chocolate which is a classic Winter taste and a combination my OH and I particularly love when Winter comes we’re addicted to a daily Mint Hot Chocolate and obviously Marshmallows must follow hence the Mint Chocolate and Marshmallow combination for these Whirl Buns.

Firstly, the Whirl Buns are created by making a homemade Yeasted Dough which follows the classic principles of dough making by initially combining the ingredients, kneading, letting it rise until doubled in size, rolling out and adding the filling, then a final prove before going into the oven to bake until golden. The final outcome is a deliciously warm bun with a melted Chocolate filling and oozing sticky Marshmallows to create the perfect Afternoon Tea treat, Sweet Snack or Christmas Buffet addition.

Mint Chocolate and Marshmallow Whirl Buns

If you like this recipe, you might like to try these:

Double Chocolate Mint Cookies

Chocolatey Rice Puff Squares

Vegetarian Rocky Road

Mint Chocolate and Marshmallow Whirl Buns

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Mint Chocolate and Marshmallow Whirl Buns
Prep time
Cook time
Total time
Recipe type: Dessert, Snack
Cuisine: Pastry
Serves: Serves 8
  • ¾ cup unsweetened soya milk
  • ¼ cup water
  • 3 tbsp non-dairy spread, melted and divided
  • 1 sachet easy bake yeast (2¼ tsp)
  • 2 cups plain flour
  • ¾ cup spelt flour
  • ¾ cup wholemeal flour
  • 1 tsp baking powder
  • ¼ tsp fine Himalayan salt
  • 1 tbsp maple syrup
  • 2 tbsp of your choice of chocolate spread or sauce (I used Choc-Shot Sauce)
  • 1 bar Vegan Mint Chocolate (I used Plamil No Added Sugar), chopped into small pieces
  • ½ cup Vegan Mini Marshmallows
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Line a large baking dish or two smaller dishes and set aside.
  2. In a large mixing bowl, sift in the flours, baking powder, salt and yeast.
  3. In a saucepan over a medium heat add the milk, water, maple syrup and 2 tbsp spread and heat until melted, but do not boil.
  4. Gradually cup by cup add the dry ingredients to the wet ingredients beating them together (You can use an electric mixer if you have one). Once incorporated, remove from the bowl and place on your counter and knead the dough for a minute.
  5. Wipe out your mixing bowl and place a tbsp. vegetable oil in the bowl, add the dough and cover it in the oil. Cover the bowl with a clean slightly damp towel and place in a warm place to rise for an hour (I usually place it over the oven if it is on or on a radiator).
  6. You can now grease a baking dish (I used two rectangular dishes as that's all I had but a square one would be ideal). Set aside.
  7. Once the dough has risen, lightly flour your surface and roll the dough out to a rectangle (roughly 40cm x 25cm and ½ inch high - trim any edges as necessary).
  8. Spread over your chocolate spread or sauce in an even layer, then scatter over the chocolate and marshmallows evenly and starting at the shorter end, roll up the dough towards the other end as tightly as possible and then cut the dough into nine equal pieces (a pastry cutter comes in handy). Place the rolls seem side down in your dish and using a pastry brush, brush over the remaining spread. Again cover with the towel and put back in the warm place and allow to proof for 30 minutes.
  9. Pre-heat the oven to 350F/180C/Gas Mark 4. Place the buns in the oven uncovered and bake until golden, approx. 30 minutes. Let them cool completely on a cooling rack before tucking in.
  10. Store in an air-tight container for a couple of days or in the freezer for longer term storage, thawing thoroughly before serving.

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