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Preparation
in 60 minutes
Cooking
in 20 minutes
Cooling
in 5 minutes
Temperature
175 °C
- Mix the flour with sugar, salt and baking powder. Pour in the hot non-dairy milk and melted non-dairy butter, add the egg and knead.
- Cover and let rise for 40 minutes.
- Work the dough on a floured surface, then roll it out into a thin sheet.
- Lightly drizzle half of the rolled-out dough with oil, then sprinkle with a mixture of sugar and cocoa powder.
- Fold the other half of the dough over the one sprinkled with cocoa and cut into strips of 2cm thickness.
- Hold the strips at both ends, then rotate in opposite directions to give them a twisted shape.
- Place them on a baking sheet lined with baking parchment, brush the top with oil and bake at 175°C for 20 minutes.
Ingredients
250
g
25
g
sugar
1
pinch/es of
salt
3
g
dried yeast
150
ml
vegetable milk
30
g
vegetable butter
1
eggs
For the filling:
1
tbsp
oil
2
tbsp
sugar
1
tbsp
unsweetened cocoa powder
For brushing:
oil
Nutritional & Dietary
Gluten-free
Lactose free
No milk added
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
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