Vegan Cinnamon Rolls & Christmas Cards
Автор: Nina Montagne
Загружено: 2017-12-19
Просмотров: 91674
Описание:
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Sometimes it’s nice to not be so stingy and take a bit of time to make some yummy, sweet and soft cinnamon rolls. Many of us are obsessed with the quickest option, the least amount of effort, what can be done whilst multi-tasking. Every now and then, its good to break that up, with time-consuming, mindful practices whether its baking or painting or writing or going for a walk or washing your face. Can you do it slowly, with intention? YES, OF COURSE YOU CAN YOU CAN DO ANYTHING AND WE LOVE YOU FOR IT, NOW GO JOIN SKILLSHARE BECAUSE ITS FUN.
The Rolls (we made a million cinnamon rolls, this recipe can easily be halved)
1 1/2 tbsp dry yeast
1/2 tsp coconut sugar
1 cup warm water
1/2 cup coconut oil
8 cups all purpose flour
Pinch of salt
1 1/2 cups coconut milk
The Filling
1 1/4 cup coconut sugar
1 tbsp cinnamon
1/2 cups chopped almonds
2 apples finely chopped
Whisk together yeast and sugar and water in a bowl and cover and set aside in a warm place for around 10 mins.
Add flour to a bowl with pinch of salt and make a little well were melted coconut oil, milk and the yeast (once foamy) will go. Mix and then knead.
Knead the dough until you can stretch it very thinly without breaking it.
Cover the dough and leave in warm place until it doubles in size, around 2 hours.
Mix coconut sugar and cinnamon with a whisk and set aside.
Roll out dough into a large rectangle and brush melted coconut oil and then sprinkle sugar mixture. Add diced apples and almonds.
Roll the dough onto itself very tightly and then cut into 12-16 pieces depending on the size you want.
Place in a lined baking sheet and cover and let rise for another two hours or until double in size.
Bake until golden at 180˚C for 20-25min.
If you fancied some more recipes that you could make over the holidays you could check out our ebook at https://camandnina.com/products/morsel :)
Where you can find us:
Nina - / ninamontagne
Cam - / camfinn_
Music
"Kids" by Current Joys
/ currentjoys
Filmed on a Panasonic GH4
Edited on Final Cut Pro X
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