Vegan Baumstriezel

Certainly! Here is a recipe for vegan baumstriezel, a delectable pastry from Hungary, along with nutritional value.

Ingredients

2 ½ cups all-purpose flour
1 tablespoon active dry yeast
1 tablespoon sugar
1 cup warm almond milk (or any other plant-based milk)
¼ cup vegan butter, melted
¼ cup sugar (for filling)
1 tablespoon ground cinnamon (for filling)

Instructions

In a small bowl, combine the warm almond milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until the yeast becomes frothy.
In a large mixing bowl, combine the flour and melted vegan butter. Pour in the yeast mixture and mix well until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough back in the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Punch down the dough to remove any air bubbles. Roll out the dough on a floured surface into a large rectangle, about 1/4 inch (0.6 cm) thick.
In a small bowl, combine the remaining ¼ cup of sugar and ground cinnamon for the filling. Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough.
Starting from one long end, tightly roll up the dough into a log. Cut the log into small sections, about 1 inch (2.5 cm) wide.
Take one section at a time and twist it gently, then wrap it around a wooden dowel or a cone-shaped mold. Secure the ends of the dough together.
Place the wrapped dough onto the prepared baking sheet. Repeat with the remaining dough sections.
Bake in the preheated oven for about 15-20 minutes, or until the Baumstriezel turns golden brown and slightly crispy.
Remove from the oven and let it cool for a few minutes. Carefully slide off the wooden dowels or molds.
Serve the Vegan Baumstriezel warm and enjoy!