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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from baking bites Ingredients:
1/2 cup water, warmed |
2 tsp sugar |
4 1/2 t active dry yeast |
1 1/2 cups unsweetened almond milk, warmed |
2 tbsp cornstarch |
1 tbsp salt |
1/2 cup sugar |
4 tbsp vegan margarine, softened |
5 1/2 cups flour |
filling |
4 tbsp unsweetened almond milk |
3 tbsp sugar |
3 tbsp cinnamon |
glaze |
1 1/2 c powdered sugar |
1 t vanilla |
1/2 t almond extract |
Directions:
1. Combine first three ingredients in the bowl of an electric mixer fitted with a dough hook. Let stand for 10 minutes, until yeast is foamy.
2. Add milk, eggs, salt, sugar, butter and 3 cups of flour. Mix until well incorporated and smooth. Add 2 more cups of flour. Mix until smooth. Add any remaining flour in smaller increments until dough comes together and away from the sides of the bowl. Dough will be slightly sticky, but very smooth.
3. Form dough into a ball and place in greased, covered bowl to rise until doubled, about 1 - 1 1/2 hours.
4. Preheat oven to 400F.
5. Coat two 9×13 glass baking dishes with cooking spray or butter.
6. Remove dough from bowl onto a lightly floured surface.
7. Divide dough in two and roll each piece out into (roughly) a 10×14 inch rectangle. Brush each rectangle with milk, dust throughly with cinnamon and top with brown sugar. Sprinkle with raisins, if desired.
8. Roll in a jelly-roll fashion beginning at a short end. Pinch seam shut. Repeat for second rectangle.
9. Slice logs at 1 inch intervals and place rounds in the baking dish so they are just touching.
10. Bake 15-20 minutes at 400F, until tops are golden brown.
11. Stir glaze ingredients together with a fork.
12. Let cool for 5-10 minutes. Cut apart and drizzle with glaze.
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