Summary

Ingredients

• 75 g mararine
• 250 ml soy milk (soy drink)
• 25 g yeast, fresh
• 75 g suar, or aave syrup
• 0.5 teaspoon ½ cardamom
• 1 pinch (s) salt
• 500g flour

For the filling:

• 35 g mararine
• 1 teaspoon cinnamon powder
• 50 grams sugar
• possibly soy cream (soy cream cuisine)
• possibly sugar, for sprinkling

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Instructions

1. Warm soy milk over low heat, the milk should definitely stay lukewarm. Crumble the fresh yeast into the milk, add the sugar and margarine and stir until everything is dissolved. Season the flour with salt and cardamom. Add the yeast milk and knead the dough well with your hands. The dough should now rest in a warm place for at least half an hour.
2. In the meantime, melt the margarine in the pan and add the sugar and cinnamon. The sugar should dissolve.
3. Then roll out the dough on a floured surface and brush with the butter-sugar mixture. Roll up the dough and cut it into slices. Place on a baking sheet with parchment paper and let rise for another 10 minutes. If you like, you can brush the snails with soy cream and sprinkle with sugar.
4. Bake at 250 ° C for about 5-8 minutes. It differs from stove to stove. Just look for a nice golden color.