Cooking Instructions
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Step 1
Pour
Almond Milk (240 mL)
into a large measuring cup, add
Vegan Butter (40 g)
, and heat in the microwave for about 45 seconds, or until everything is warm and melted.
Step 2
Sprinkle on
Active Dry Yeast (6 g)
. Set aside and allow to proof for at least 10 minutes.
Step 3
In a large mixing bowl, whisk together
Bread Flour (275 g)
,
Salt (6 g)
, and
Coconut Sugar (15 g)
. Create a well in the middle of the flour and pour in the yeast mixture.
Step 4
Add in
Whole Wheat Pastry Flour (120 g)
. Mix until dough comes together, then transfer to lightly floured surface and knead for 2-3 minutes. Sprinkle on flour as needed to keep dough from sticking to surface or your fingers. In the end, you should have a soft, springy ball.
Step 5
Place ball into a greased bowl, cover with towel or plastic wrap and allow to rise for 1 hour in warm place.
Step 6
While dough is rising, mix together
Brown Sugar (165 g)
and
Vegan Butter (110 g)
and spread on bottom of 9x13 pan. Set aside.
Step 7
Peel
Apples (2)
and shred in a food processor. Mix together in a medium bowl with
Ground Cinnamon (8 g)
. Cover and set aside.
Step 8
When the dough is ready, roll it out on lightly floured parchment paper into a large rectangle about 1/4-inch thick. Spread on
Vegan Butter (30 g)
and top with
Brown Sugar (145 g)
apples, and
Pecans (100 g)
.
Step 9
Carefully roll from the longest end, using parchment paper to help keep the roll tight. With seam side down, carefully cut into 2-inch slices and place in pan. Melt
Vegan Butter (40 g)
and brush on rolls.
Step 10
Cover and allow to rise again for about 1 hour. During last 15 minutes of rising, preheat oven to 350 degrees F (180 degrees C).
Step 11
Bake for 25-30 minutes, or until top is golden brown.
Step 12
Allow to cool slightly, invert, and serve.
