Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Frosting
Utensils
One greased loaf tin (approx. 25 cm)
How it's done
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Dough
Warm the almond milk, margarine and sugar in a pan until the sugar has melted, allow to cool slightly. Mix the flour, salt and yeast in a bowl, add the almond milk mixture, knead to form a soft, smooth dough. Cover the dough and leave to rise for approx. 2 hrs. until doubled in size.
Filling
Mix the cream cheese, sugar, icing sugar and lemon zest. On a lightly floured surface, roll the dough out into a rectangle. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place in the prepared tin, cover and leave to rise at room temperature for a further 30 mins.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.
Frosting
Mix the margarine, icing sugar, lemon zest and salt, spread on top of the buns and leave to cool on a rack.
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