Fluffy cinnamon and rosehip buns
Preparation time: 90 minutes - Difficulty level: medium
Ingredients Dough for 8-10 snails:
- 500 g spelt flour type 630
- 90 g raw cane sugar
- 1 packg. Vanilla sugar
- 250 ml plant milk
- 1 packet of fresh organic yeast or 1 sachet of dry yeast
- 100 ml vegetable oil, neutral in taste
- 1 pinch of salt
For the filling:
- 50 g vegetable butter
- 50 g raw cane sugar
- 1 1/2 tsp Ceylon cinnamon
- 2 tbsp rosehip powder
- 1/2 tsp vanilla pulp
- Decoration: powdered sugar or icing
- 500 g spelt flour type 630
- 90 g raw cane sugar
- 1 packg. Vanilla sugar
- 250 ml plant milk
- 1 packet of fresh organic yeast or 1 sachet of dry yeast
- 100 ml vegetable oil, neutral in taste
- 1 pinch of salt
For the filling:
- 50 g vegetable butter
- 50 g raw cane sugar
- 1 1/2 tsp Ceylon cinnamon
- 2 tbsp rosehip powder
- 1/2 tsp vanilla pulp
- Decoration: powdered sugar or icing
Preheat oven to 240 degrees top/bottom heat, approx. 15 min. baking time, baking dish, rolling pin, preparation With rising times approx. 3 hours
Preparation of the dough:
Heat the plant milk in a small pan until lukewarm.
Important: do not let it get hot - only lukewarm, otherwise the yeast bacteria will be destroyed.
Add the vanilla sugar and yeast to the lukewarm milk and leave to stand for approx. 10 minutes until the yeast is activated. You can recognize this by the small bubbles it throws.
Meanwhile, put the flour in a large baking bowl - or in the bowl of your dough machine - add the milk and yeast mixture, sugar, oil and salt and knead into a smooth dough. This takes a little time and effort - about 8 minutes.
Cover the bowl and place in a warm place until the dough has doubled in volume. Depending on the location, this will take approx. 1-2 hours.
Halfway through the rising time, you can preheat your oven to 240 degrees and grease a baking tray or oven dish.
Now prepare the filling:
Melt the butter on a low heat and add the sugar and spices, stir everything well and set aside.
The snails:
Once your dough has doubled in size, knead it again vigorously on a floured work surface and then roll it out evenly into a rectangle ( approx. 30x40 cm).
We like to use a pastry mat - but it also works without one.
Spread the butter and cinnamon mixture on top and fold one short side onto the other. Roll over again briefly and spread any excess filling over the top of the dough.
Using a knife or pizza cutter, cut the dough in half horizontally in the middle and then cut it into 2-3 cm wide strips. Now roll up the strips one after the other and place them, cut side up, in a nice pattern on the greased tray or in the tin.
Cover them again and leave them to rest in a warm place for 20 minutes.
Then place them in the oven and bake on the middle shelf for approx. 15 minutes until they are lightly browned.
Leave to cool slightly before decorating.
Hmmmm, how fragrant they smell - and how fluffy they are!
Topping:
We like them best plain with powdered sugar.
Of course, you can also brush them with vegan butter or plant-based milk, sprinkle with caster sugar or chopped almonds or brush with a lemon powdered sugar glaze - depending on your preference.