Vegan Franzbrötchen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g wheat flour or spelled flour
- 35 g butter, vean
- 20 g fresh yeast or about 1/2 pack dry yeast
- 40 g suar
- 125 ml soy drink or oat or rice drink
- 1 pinch (s) salt
For the filling:
- 100 g butter, vean
- 100 g suar
- 1 teaspoon, heaped cinnamon powder
- Flour for the countertop
- Butter flakes, vegan
Print Recipe
Pin Recipe Instructions
- Put the flour, softened butter and a pinch of salt in a bowl. Warm up the soy drink a little, add the sugar and fresh yeast in small pieces and stir until the yeast has dissolved. Then pour the mixture into the flour bowl in one go and knead well. Whether with the food processor or by hand is up to you. Cover and let rise in a warm place until the volume has doubled. This takes about 30 - 40 minutes. Knead the dough vigorously again. Roll out into a rectangle on the floured work surface. For the filling, mix the butter, cinnamon and sugar to a cream and spread it over the entire rectangle. Now roll up the dough on the longest side and cut into pieces approx. 4 cm wide. Place the pieces on a baking sheet lined with baking paper. I use 4 pieces per tray, as the rolls get really big when they are left and baked. Now press in the pieces lengthways with the handle of the wooden spoon, so that the typical shape is created. Cover with a kitchen towel for another 20 minutes, sprinkle with a sugar-cinnamon mixture and put in the oven, which has been preheated to 200 ° C. The Franzbrötchen should be ready after about 20-25 minutes.
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