VEGAN BLUEBERRY TWIST BREAD
Ingredients
Vanilla Icing
DIRECTIONS:
- 450g all-purpose flour
- 21 g fresh yeast
- 3 tbsp granulated sugar
- 200 ml oat milk
- 60g vegan butter, softened to room temperature (eg. Altan)
- 200g blueberry jam
Vanilla Icing
- 80 g confectioners’ sugar
- 2-3 tbsp oat cream
- 1/4 tsp vanilla extract
DIRECTIONS:
- Heat soy milk lukewarm.
- Put the flour in a mixing bowl, make a small mold and crumble in the yeast, add the sugar and add 3 – 4 tbsp milk and cover with a little flour. Let the dough rest for 15 minutes.
- Then add the remaining milk and the butter. Knead with the kneading for 5-8 minutes. The dough should shine.
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