Cranberry orange yeast bun

<p class="MsoNormal"><strong>Dough: </strong></p>

• 250 gr (1 cup) plant-based milk
• 10 gr (0.3 oz.) yeast
• 50 gr (1/4 cup) vegan butter
• 75 ml (1/3 cup) maple syrup
• 500 gr (4 cups) spelt flour (or wheat flour)
• 2 Tbsp apple sauce
• Zest of 1 orange
• 1 pinch of salt

<p class="MsoNormal"><strong>Filling:</strong></p>

• 100 gr (3.5 oz.) fresh cranberries
• Juice of 1 orange
• 75 gr (2.6 oz.) dates
• 1 tsp cinnamon
• 50 gr (1.8 oz) marzipan (optional)
• Zest of 1/2 orange
• 50 gr (1.8 oz.) pecans
• 3 Tbsp coconut blossom sugar

<p class="MsoNormal"><strong>Dough: </strong></p>

1. Slightly warm up the milk (not too hot) and stir in yeast, maple syrup and butter until everything is dissolved
2. Mix with all remaining ingredients and knead into a smooth dough
3. Let the dough rise at a warm spot for approx. 1-2 hours
4. In the meantime prepare the filling
5. Place the dough on a floured work surface and knead once again
6. Separate it in 2 pieces and roll out each half in a rectangular shape
7. Place the filling on top of both halves (leave an 1cm edge) and roll them up lengthways
8. Now slightly cut the dough rolls with a sharp knife lengthways about 4-5 times
9. Braid them to a wreath and place it on a baking paper
10. Coat it with a mix of vegan cream, maple syrup and some turmeric and place fresh cranberries, cut in halves, on top
11. Bake at 180°C (356°F) for about 30-40 minutes

<p class="MsoNormal"><strong>Filling:</strong></p>

1. Add all ingredients into a mixer or food processor and mix to a smooth mass – there can be some small crumbs left