Vegan yeast knots with apple cider caramel @backstuebchenblog

Ingredients

For the yeast dough:

400g flour (wheat flour type 550)

9g fresh yeast

220–240g oat milk (at room temperature), plus a little more for glazing

50g brown sugar

7g salt

50g butter-flavoured rapeseed oil from IKEA

For the filling:

3-4 tbsp orange marmalade from IKEA

30g salted almonds, roughly chopped, plus a few more for sprinkling

For the apple cider caramel:

500ml apple cider from IKEA

80g brown sugar

½ tsp salt

110g coconut milk

To taste: ½ tsp each ground cinnamon and ginger

1. For the yeast dough, place the flour into a bowl. Make a well in the flour and crumble the yeast into it. Pour some of the oat milk over the yeast, mix with a little flour from the edge using a fork until the yeast has dissolved. Add the remaining oat milk, sugar, salt and oil and knead for several minutes to form a smooth, elastic dough. Knead on a lightly floured work surface and shape into a ball. Cover and allow to rise in a covered mixing bowl at room temperature for 30–40 minutes, then cover well and refrigerate overnight.

Tip: If you want to use the yeast dough on the same day, use twice the amount of yeast and allow the dough to rise, covered, at room temperature for approx. 1 hour after kneading and shaping until it has doubled in volume. Then continue as described in step 3.

2. Remove the proofed yeast dough from the refrigerator about an hour before you want to use it and let it come to room temperature.

3. Knead the dough well on a lightly floured work surface, cover and let it rest for around 10 minutes. Roll it out into a 45x30cm rectangle. Spread with 3–4 tablespoons of orange marmalade, leaving an edge around 2cm wide along the top length. Sprinkle with the roughly chopped nuts, brush the edge with a little oat milk and roll the dough tightly from the long side. Press down the edge and place the roll, seam side down, on a lightly floured board.

5. In the meantime, prepare the apple cider caramel. To do this, boil the cider in a pan for around 30 minutes until it has reduced to approx. 60ml. Add the sugar, salt and coconut milk and allow this to reduce to a viscous liquid. The caramel will thicken as it cools, so it shouldn’t be too thick. Season with cinnamon and ginger to taste.

6. Preheat the oven to 180°C (upper/lower heat). Brush the yeast buns with a little oat milk and bake for 25–30 minutes until golden-brown. Remove from the oven and drizzle with some of the caramel. Sprinkle with the roughly chopped almonds.

Tip: While still hot, pour the apple cider caramel into a small storage jar. Like this, it can be stored in the refrigerator for up to two weeks.