Vegan, homemade, perfect for a long break!
Ingredients
Dough
- Sugar – 1 tablespoon
- Cinnamon – 0.5 teaspoon
- Dried yeast – 2 teaspoons
- Sea salt – a pinch
- Maple syrup – 1 tablespoon
- Coconut oil – 1 tablespoon
- Plant-based milk – 230 ml
- Spelt flour – 325 g
Icing
- Powdered sugar – 120 g
- Cinnamon – 0.25 teaspoon
- Coconut milk – 20 ml
Filling
- Brown sugar – 1 tablespoon
- Cinnamon – 0.5 teaspoon
- Plum jam – 200 g
- Plums – 200 g
Preparation
Step 1: Prepare the starter
Gently heat soy milk in a saucepan. Add coconut oil, yeast, sugar, and maple syrup. Remove from heat, mix, and let sit for 5-10 minutes for the yeast to activate.
Step 2: Knead the dough
Sift flour, cinnamon, and salt into a bowl. Add the starter and knead the dough until smooth and elastic. Transfer the dough to an oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour until it doubles in size.
Step 3: Fill the dough
Knead the risen dough briefly on a floured board. If it sticks to your hands, add more flour. Shape the dough into a square and roll it out into a 1 cm thick sheet. Spread plum jam on the surface of the dough and arrange plums cut into smaller pieces on top. Sprinkle with sugar and cinnamon. Roll the dough into a tight roll (starting from the longer side) and cut it into several equal pieces about 3 cm wide. Score each piece from the top 2-3 times.
Step 4: Bake the yeast rolls
Transfer the rolls to a baking sheet lined with parchment paper and bake for about 10 minutes at the lowest temperature. After this time, increase the temperature to 190°C and bake the rolls until golden brown, about 20 minutes.
Step 5: Decorate the yeast rolls
Mix the liquid part of the coconut milk in a bowl with the remaining icing ingredients. Allow the yeast rolls to cool and drizzle with cinnamon icing on top.
