| Prep Time | 2,5 hours |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
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Ingredients
YEAST DOUGH
- 400 g wheat flour with a high content of gluten
- 1 - 1 1/4 cup soy milk heated to 37 degrees Celsius
- 3 Tbsp brown sugar
- 10 g instant yeast
- 1/2 tsp vanilla paste
- 80 g coconut oil melted
FILLING
- 100 g dark chocolate good quality, chopped
- 40 g almond flakes
- cinnamon
Ingredients
YEAST DOUGH
FILLING
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Instructions
- Pour the heated soy milk into the bowl, add the yeast, sugar and vanilla paste. Mix gently, cover with a cloth and set aside in a warm place for 15 minutes.
- At this time, sift the wheat flour into a large bowl. Set aside.
- Pour soy milk with yeast into the bowl with flour. Knead the dough. At the end of kneading add melted oil. A well-made dough does not stick to your hand. It is soft and flexible.
- If the dough is too hard, add some warm soy milk. If too loose add wheat flour.
- Cover the prepared dough with a cloth and set aside for 45 - 60 minutes, to double the volume.
- When the dough doubles the volume, remove them from the bowl.
- Roll out a rectangle about 1 cm thick.
- Sprinkle the cake with chocolate, almond flakes and cinnamon.
- Roll in the middle along the short edge.
- Then cut it lengthwise into half and roll it like in the picture.
- Put the dough into the loaf pan. Cover with a cloth and set aside for about 30 minutes.
- Preheat the oven to 350 degrees.
- Put the loaf pan in the oven and bake for 30 - 35 minutes, to a nice golden color.
- Remove and cool on the rack.
ENJOY!