Ingredients:
Yeast dough:
- 200 ml soy milk
- 70 g Alsan
- 500 g wheat flour
- ¼ tsp salt
- 1 cube yeast
- 50 g sugar
Filling:
- 200 g dates
- 100 g apricots, dried
- 50 g walnuts, coarsely chopped
- 50 g nuts, ground
- 100 ml soy milk, vanilla
- 1 lemon, zest freshly grate
- Optional: 2-3 tbsp Rum
Icing:
- baking paper
- 6 tbsp icing sugar
- 1 tsp lemon juice
- 2 tbsp soy milk vanilla
From our assortment
Preparation:
- Heat soy milk and Alsan at low heat (do not boil!) until smooth.
- Put flour in a bowl, mix with salt and form a pit in the middle. Crumble yeast in the middle, sprinkle with sugar and carefully add warm Soy-Alsan-Mixture. Cover bowl and let rest in a warm place for 30 minutes.
- Knead everything after 30 minutes have passed and form a ball. Let rest for another 30-40 minutes.
- Prepare the filling: chop dates coarsely and puree in a blender. Dice dried apricots finely and mix with coarsely chopped walnuts, nut ground, date puree and lemon zest. Add lukewarm vanilla soy milk and knead everything to a homogenous mass. Season to taste with some rum.
- Churn dough to baking tray size and spread filling evenly over the surface. Roll the dough with along the longest side and cut the tube from beginning to end into two long strains but leave the upper end connected. Now twist the two strains and place it carefully on a baking tray, lined with baking paper. Bake at 180°C for 30-40 minutes.
- Mix all ingredients for the icing until smooth and coat the oven-warm twist with it.
Our tip: Tastes delicious with a hot cocoa drink!
Portion: 6-8 people
