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Stuffed vegan garlic bread rolls (Bubble Bread)
40 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 277
  • Fat about 17g
  • Carbohydrates about 25g
  • Protein about 5g
This is needed
This is needed for 12 pieces
Dough
  • 430 g light spelt flour
  • 1 tsp salt
  • 0.5 tsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.5 dl water, lukewarm
  • 50 g vegan butter, cut into pieces
Garlic butter
  • 150 g vegan butter, soft
  • 3 garlic clove, squeezed
  • 1 tsp herb salt
To shape the rolls
  • 2 tbsp soya cream
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in the food processor bowl. Add the water and butter, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover the dough and leave to rise for approx. 1 hr. at room temperature until doubled in size.
Garlic butter
Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the garlic and salt, set aside.
To shape the rolls
Divide the dough into 12 portions, flatten slightly. Place 1 tsp of garlic butter in the middle of each, fold in, press down firmly, shape into balls. Place the balls next to each other on a baking tray lined with baking paper, brush with the soy cream.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly, serve lukewarm or cold.

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