Apr 3, 2018

Swedish Almond Bread: Vetelängder



Ingredients:

For the dough:
400 gr. all purpose flour,
250 ml lukewarm soy milk,
8 gr. dry active yeast,
60 gr. coconut sugar,
Zest of 1 large orange,
1/4 tsp salt,
80 gr. vegan butter,


For the filling:

1 cup almond flour,
1/4 cup coconut sugar,
4 tbsp coconut oil,
1/2 tsp cinnamon,
1/4 tsp cardamom,
1 tsp vanilla extract,
1 tbsp flaxseed + 3 tbsp water

Topping:

1 tsp vegegg + 1 tbsp water,
2 tbsp confectioners sugar


Method:

1. Mix yeast, lukewarm soy milk and sugar in a large bowl until yeast is dissolved. Let it rest to activate for 15 minutes.

2. In a small bowl, mix flaxseed and water together. Let it rest in the refrigerator for 15-20 minutes until get sticky.

3.  When yeast is activated, then add flour, orange zest, salt mix on low until combined well, then add vegan butter, mix on medium speed  for 5-6 minutes or until come together well.

4. Transfer dough on to the floured surface, knead with your hands for 3-4 minutes.



5. Place dough in a large bowl, cover the bowl with a clean towel. Let it rest in a warm place for 40-45 minutes.

6. When it doubled in size, transfer on to the floured surface, knead for 2-3 minutes. Divide dough into two pieces.

7. Preheat oven to 225 degrees.

8. In a large bowl, place all filling ingredients and whisk together on high speed for 4-5 minutes.



9. Using a rolling pin roll the dough 20x25 cm rectangle.



10. Spread almond paste over the dough using a silicon spatula.



11. Roll the dough into a tight log. Cut the log in equal pieces with a knife.




12. Repeat the same process for the remaining dough.

13. Place a baking sheet onto the baking pan. Shape the pieces by sticking together right and left.



14. In a small bowl mix vegegg and water. Brush the tops of the bread with vegegg mixture.

15. Bake for 15 minutes until golden browned.



16. Let cool at least 20 minutes.

17. Sprinkle with confectioners sugar. Slice and serve!






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