Fluffy chocolate rolls made with fine spelt flour, chopped chocolate and fine raw cane sugar. Perfect for those who like sweet breakfasts. Vegan and lactose free.
FOR THE DOUGH Provide a large baking bowl. Pour in vegetable milk, sugar and dry yeast and mix well.
230 ml Plant milk, 70 g Raw cane sugar, 1 Pack Dry yeast
Gradually add the flour and knead with your hands to form a dough. Add the vegetable yogurt and margarine to the dough and add the salt at the very end. Continue kneading until a firm, smooth dough is formed.
500 g Spelt flour, 30 g vegetable yogurt, 100 g Margarine, 1 Pinch of salt
Cover with a clean tea towel and let rise in a warm place (no direct sunlight + no drafts) for one hour. The dough should then have doubled in volume.
Knead briefly on a floured work surface and roll out. Add chocolate drops (or chopped chocolate) on top and incorporate into dough.
100 g dark vegan chocolate drops
Divide into 12 equal parts and shape into round balls.
Spread on a baking sheet lined with a permanent baking mat (or baking paper), cover and let rise for another 30 minutes.
Preheat oven to 180 degrees convection (200 degrees top bottom heat) and bake for 20 minutes.
Remove from the oven and let cool briefly.
FOR THE GLAZE Mix vegetable milk and maple syrup and brush the buns directly with it. enjoy!
30 ml Plant milk, 15 ml maple syrup
Shelf life at room temperature airtight 3 days, frozen several weeks.