Vegan blueberry knots

Name: Vegan blueberry knots
Prep time: 30 min
Total time: 200 min
Yield: 12
Ingredients: 550 g light spelt flour; 100 g cane sugar; ½ cube yeast; 2 tbsp flaked almonds; 1 tsp Maizena cornflour; 50 g sugar; 2 ½ dl almond drink; 100 g margarine; a little almond drink; 150 g frozen blueberries; 4 tbsp jam; 1 pinch sea salt; ½ tsp ground cardamom

Vegan Baking sweet bake

Total: 3 hr 20 min. | Active: 30 min.

vegan, lactose-free

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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).

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

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

How it's done

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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