Vegan blueberry knots

Vegan blueberry knots

Total: 3 hr 20 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 311 kcal
, Fat: 9 g
, Carbohydrate: 49 g
, Protein: 7 g
These tasty blueberry knots are inspired by Swedish cinnamon swirls. This yeast dough version with blueberry & almond filling is just as delicious, if not more so! It's important to use frozen blueberries as this is the only way they will retain their wonderful purplish-blue colour. Fresh blueberries tend to go brown when they are puréed. The subtle flavour of almond butter complements these buns beautifully. Perfect for any Swedish-style "fika" (coffee break).

Ingredients

12 pieces

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

550 g light spelt flour
1 pinch sea salt
100 g cane sugar
½ cube yeast (approx. 20 g), crumbled
2 ½ dl almond drink
100 g margarine, cut into pieces, soft

Filling

150 g frozen blueberries
4 tbsp jam
2 tbsp flaked almonds
1 tsp Maizena cornflour
½ tsp ground cardamom

To shape

a little almond drink

To bake

50 g sugar
½ dl water, hot
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How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the almond milk and margarine, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Mix the blueberries with all the other ingredients up to and including the cardamom.

To shape

Line the work surface with cling film. Sprinkle with a little flour, roll the dough out thinly into a rectangle (approx. 30 x 60 cm). Spread the filling over half of the dough (lengthways), fold the other half of the dough over the top. Cut the dough into approx. 12 strips from the folded side. Cut into each strip in such a way that the folded side still holds together. Twist the strips and shape into knots, place on a baking tray lined with baking paper. Brush with almond milk, cover and leave to rise again for approx. 30 mins.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, slide the knots onto a cooling rack, allow to cool slightly. Combine the sugar and water, glaze the warm knots with the mixture, leave to cool.

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