250 ml almond milk
250 ml coconut milk (you can also just use 500ml almond or coconut, but I prefer the mixture of both)
120g vegan butter
65g coconut sugar (normal sugar works too;))
350g flour + 300g Spelt flour (Type 630) (also possible with just normal flour)
1 teaspoon salt
20g fresh yeast
1. Microwave the vegan butter until it’s melted, then pour it into a big bowl.
2. Put the milk and the fresh yeast into the microwave for about one minute.
3. Mix the melted butter, warm milk with yeast and sugar together. After you should start adding the flour. The dough should have a very sticky texture.
4. Now the dough has to rise for 1 hour and 30 minutes (you can start after an hour, but believe me it does taste better if you wait a bit longer).
5. While waiting you could prepare the filling. But don’t start too soon, it just takes like 5 minutes.
Filling:
100ml coconut milk/ almond milk
4 tbsp peanut butter
60g vegan chocolate
6. Melt the pb together with the chocolate and milk in the microwave (takes like 2 minutes). Done!
7. After the dough has risen to the double size, you need to add a little more flour to you dough to make it less sticky (about 50g).
8. Put some flour on your surface and then start rolling out the dough. It’s supposed to be a little thicker.
9. Then add your filling, roll up the dough and cut it into pieces.
10. Put it into the oven 180 degrees and leave it in there for like 25-35 minutes.
Enjoy!
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