What you’ll need:
DOUGH
1 cup soy milk
3 Tbsp vegan butter
3 tsp instant yeast
1 Tbsp sugar
1/4 tsp salt
2 ½ cups flour
FILLING
½ cup Cookie butter
2 Tbsp vegan butter
ICING
½ cup icing sugar
2 Tbsp boiling water
Method:
- To make the dough, first heat soy milk and vegan butter on the stove until combined. Pour into a mixing bowl and leave until luke warm. Add the instant yeast in and leave to activate for 10 minutes.
- Once activated, add in flour ½ cup at a time. Mix as you go until all is combined and knead on a floured surface for one-two minutes. Wash the mixing bowl, drizzle with olive oil and place the dough inside to rise in the sun for one hour (covered with a clean damp tea towel)
- Once the dough has doubled in size, roll into a rectangle (1cm thick) and spread cookie butter generously ontop. Sprinkle with cinnamon before rolling tightly lengthwise.
- Cut the dough into 4cm sized rounds and pop in a baking paper lined dish, brush with vegan butter and bake in the oven at 180 degrees fan bake for 30 minutes until golden.
- Leave to cool before drizzling with icing and melted cookie butter