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0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
220
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread & Rolls
- Allergens:gluten
- Seasons:all
- Cuisines:
- Courses:bread & rolls,brunch,lunch
Recipe Description
Soft and sweet rolls filled with currants, a vegan take on the Dutch classic perfect for breakfast or as a snack.
Ingredients
- 1 cup plant-based milk, warm
- 1/4 cup sugar
- 2 tsp active dry yeast
- 1 cup currants
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 tsp cinnamon
Steps:
- In a large bowl, dissolve the sugar in the warm plant-based milk. Sprinkle the yeast over the mixture and let sit until frothy.
- Add flour, salt, cinnamon, and vegetable oil. Knead until smooth.
- Fold in the currants. Let the dough rise until doubled in size.
- Form dough into balls and place on baking sheet. Bake at 375°F (190°C) for 15 minutes or until golden brown.
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Brunch, Christmas, Easter, Lunch | No Comments » on Vegan Krentenbollen