- 380 g white flour
- 200 ml warm soy milk
- 100 g caster sugar
- 50 g veggie margarine, melted
- 2 tablespoons corn starch
- 8 g dry yeast
For the filling:
- 100 g chopped walnuts
- 50 g veggie margarine
- 50 g caster sugar
- 2 handfuls raisins, soave in hot water for about 10 minutes and squeezed
In a large bowl, mix flour, corn starch and thecaster sugar. Place on a clean surface and make a well in the center. Melt the yeast in the warm soy milk. Pour the resulting mixture in the center of the well. Mix the milk with the flour, incorporating little at a time until combined. Knead the dough until smooth and elastic.
Prepare the filling, melting veggie margarine with caster sugar.
Roll the dough out into a rectangular shape . Brush with the sugar and margarine mixture. Sprinkle with chopped walnuts and raisins. Starting at a narrow end, carefully roll up the dough to the other end. Slice into about 8 pieces and place in a – previously greased and floured - round baking tin with the filling side up. Leave the dough to rise for 1 hour.
Bake in the preheated oven at 180°C for about 40 minutes.
P.S. Recipe veganized from an Italian cooking magazine called “Il meglio di sale e pepe”.