Vegan Franzbrötchen

Ingredients for 1 servings:

• 250 g wheat flour or spelt flour
• 35 g butter, vegan
• 20 g yeast, fresh or about 1/2 pack of dry yeast
• 40 g sugar
• 125 ml soy milk (soy drink) or oat or rice drink
• 1 pinch of salt
• 100 g butter, vegan
• 100 g sugar
• 1 tsp, heaped cinnamon powder
• Flour for the worktop
• n.e. flakes of butter, vegan

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Makes about 10 pieces.

Put the flour, softened butter, and a pinch of salt in a bowl. Warm the soy milk slightly, add the sugar and small pieces of fresh yeast, and stir until the yeast has dissolved. Then pour the mixture all at once into the flour bowl and knead thoroughly. Whether you use a food processor or by hand is up to you. Cover and let rise in a warm place until it has doubled in size. This takes about 30-40 minutes. Knead the dough again vigorously. Roll out into a rectangle on a floured surface. For the filling, mix the butter, cinnamon, and sugar until creamy and spread over the entire rectangle. Now roll up the dough along the longest side and cut into approximately 4 cm wide pieces. Place the pieces on a baking sheet lined with baking paper. I use 4 pieces per baking sheet, as the rolls expand considerably during proving and baking. Now press the pieces lengthwise into the rolls with the handle of a wooden spoon to create their typical shape. Cover with a kitchen towel for about 20 minutes, sprinkle with a sugar-cinnamon mixture, and place in the oven preheated to 200°C. The Franzbrötchen should be done after about 20-25 minutes.