Lemon swirls

Name: Lemon swirls
Prep time: 45 min
Total time: 220 min
Yield: 8
Ingredients: 170 g sugar; 600 g light spelt flour; 1 cube yeast; 150 g icing sugar; 3 dl almond drink; 160 g margarine; 2 organic lemons; 140 g vegan cream cheese substitute; ½ tsp salt; 1 pinch salt

bake Baking sweet

Total: 3 hr 40 min. | Active: 45 min.

vegan, lactose-free

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We’re all familiar with the legendary cinnamon swirls from northern Europe. This recipe offers an entirely new lemony twist on this popular classic that is perfect for spring. These fluffy buns are complemented beautifully by the sharp, sweet filling and heavenly frosting.

Lara - Vanillacrunnch

Ingredients

for 8 pieces

Dough
3 dl	almond drink
120 g	margarine
120 g	sugar
600 g	light spelt flour
½ tsp	salt
1 cube	yeast (approx. 40 g, crumbled

Filling
140 g	vegan cream cheese substitute
50 g	sugar
50 g	icing sugar
1	organic lemon, use grated zest

Frosting
40 g	margarine, soft
100 g	icing sugar
1	organic lemon, use grated zest
1 pinch	salt

How it's done

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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