WWW.FREI-STYLE.COMCranberry orange yeast bun
Ingredients
Dough:
- 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
Filling:
- 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
Equipment: Baking oven
Instructions
Dough:
- 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
Filling:
- 1.Add all ingredients into a mixer or food processor and mix to a smooth mass – there can be some small crumbs left
Notes
Tip from my kitchen: bake with fresh cranberries while they're around in winter – they give the filling its lovely tartness. Dried ones work in a pinch, so reduce the coconut blossom sugar a little. Feel free to leave out the marzipan if you prefer it less sweet. You can prepare the dough the night before and let it rise in the fridge overnight. Leftover slices freeze well and crisp back up in the oven.
Nutrition per serving: 310 kcal