VEGAN BLUEBERRY TWIST BREAD

Ingredients

• 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:

1. Heat soy milk lukewarm.
2. 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.
3. Then add the remaining milk and the butter. Knead with the kneading for 5-8 minutes. The dough should shine.
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