🌱 Ingredients:
5 dl unsweetened soy milk
50 g fresh yeast
1 dl caster sugar
1 tsp grounds cardamon
0,5 tsp salt
150 g vegan butter or margarine, room temperature
12-14 dl all purpose wheat flour
0,5 dl vegan cooking cream
Pearl sugar
For the filling:
200 g vegan butter or margarine, room temperature
1,5 dl brown sugar
0,5 dl ground cinnamon
✨️ Method:
- Heat the soy milk to 37 degrees C.
- Crumble the yeast into a large mixing bowl and then add the warm soy milk and mix to dissolve the yeast.
- Mix in sugar, cardamom and salt.
- Break the butter/margarine into pieces and add to the bowl.
- Add the flour little by little working it into the liquid and breaking the butter up as you go.
- Knead in the bowl for 10 minutes, until the dough is mostly smooth and releases from the sides of the bowl.
- Cover the dough ball with a tea towel and proof until it’s doubled in size, 20-30 min.
- In the meantime mix the ingredients for the filming until they are well combined.
- Preaheat the oven to 225 degrees C.
- Transfer the dough to a flour surface, cut in two and shape each piece into a smooth ball.
- Roll one dough ball into a large rectangle, the dough should be roughly 0,5 cm thick when rolled out.
- Smear the filling out onto the dough rectangle in an even layer.
- Fold a third of the rectangle over itself lengtwise and then fold the remaining third over the first fold.
- Roll out the folded dough to flatten the folds and create more length.
- Cut the length into 15 strips going across.
- Cut down the centre of a strip leaving one end still attached.
- Twirl the two strips over each other and then roll the twist into itself to create a bun. Repeat with all the strips.
- Place the buns on a lined baking sheet and proof covered with a tea towel for roughly 30 minutes.
- Uncover and brush each bun with a thin layer of vegan cream before sprinkling it with pearl sugar.
- Bake in the centre of the oven for 7-11 minutes or until golden on top.
3 окт 2023
