Recipe:
Contents:
For the yeast dough:
* 250 ml of vegetable milk
* 25 g fresh yeast
* 75 g soft plant-based butter
* 450 gr flour
* 50 g sugar
* 1 teaspoon ground cardamom
* 1 pinch of salt
For the cinnamon filling:
* 90 g soft butter
* 50 g cinnamon sugar
* 1 teaspoon baking powder
* 1/2 teaspoon ground cardamom
For the above:
* some plant-based milk
* coarse sugar
Instructions:
First, prepare the yeast dough. To do this, heat the milk on the stove in a small saucepan. However, it should not get hot, just warm. Take about 5-6 tablespoons and mix in a small bowl with crumbled fresh yeast until the yeast dissolves.
Add cubes of butter to the rest of the milk and melt over low heat. Again, it is important that the milk does not heat up, this will not be good for the yeast.
Put the flour, sugar, ground cardamom and salt in a mixing bowl or bowl of your food processor.
Add the fermented milk and milk with butter and knead for a few minutes with the dough hooks to get an elastic, soft, smooth dough. It should move well away from the rim of the bowl and no longer be too sticky. In this case, you can add a little (just a tiny bit) more flour.
Form the dough into a ball, place in a large bowl, cover tightly with cling film and a kitchen towel, and leave to rise in a warm place without drafts for about 1 hour. The volume should have increased significantly.
If you want to leave the dough to rise overnight in the refrigerator to make it extra fluffy and moist just like I do,
