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
Yeast dough
To shape
To bake
Icing
How it's done
Yeast dough
Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Pour in the almond milk and rapeseed oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Combine the vegan butter, sugar, flour, cinnamon and ground cardamom. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 × 50 cm). 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 on a baking tray lined with baking paper, allow to rise at room temperature for approx. 30 mins.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place on a cooling rack, brush with the maple syrup, leave to cool.
Icing
Combine the icing sugar and lemon juice, drizzle on top of the cinnamon swirls, leave to dry.
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