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Vegan blueberry knots
30 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 311
  • Fat about 9g
  • Carbohydrates about 49g
  • Protein about 7g
This is needed
This is needed for 12 pieces
Dough
  • 550 g light spelt flour
  • 1 pinch sea salt
  • 100 g cane sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.5 dl almond drink
  • 100 g margarine, cut into pieces, soft
Filling
  • 150 g frozen blueberries
  • 2 tbsp flaked almonds
  • 4 tbsp jam
  • 1 tsp Maizena cornflour
  • 0.5 tsp ground cardamom
To shape
  • a little almond drink
To bake
  • 50 g sugar
  • 0.5 dl water, hot
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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 a bowl. Add the almond milk and margarine, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Filling
Mix the blueberries with all the other ingredients up to and including the cardamom.
To shape
Line the work surface with cling film. Sprinkle with a little flour, roll the dough out thinly into a rectangle (approx. 30 x 60 cm). Spread the filling over half of the dough (lengthways), fold the other half of the dough over the top. Cut the dough into approx. 12 strips from the folded side. Cut into each strip in such a way that the folded side still holds together. Twist the strips and shape into knots, place on a baking tray lined with baking paper. Brush with almond milk, cover and leave to rise again for approx. 30 mins.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, slide the knots onto a cooling rack, allow to cool slightly. Combine the sugar and water, glaze the warm knots with the mixture, leave to cool.