1 pkg. dry yeast
60 ml warm water
180 ml warm soy drink
1 large egg
55 g vegan butter, room temperature
55 g coconut blossom sugar
1 teaspoon salt
420 g spelt flour
Ingredients for the topping:
250 g plums
½ TL Cinnamon
¼ TL Clove Powder
1 tbsp agave syrup
Ingredients for the sprinkles:
125 g white flour
75 g coconut butter
some ground vanilla
2 tablespoons agave syrup
Dissolve yeast in warm water. In another bowl mix soy drink, egg, vegan butter, coconut sugar and salt in a mixer.
Add the yeast mixture and 3 cups of flour. Knead to a smooth dough at medium speed using the kneading hooks of a mixer. Add some flour if necessary.
Place the dough on a floured surface and knead with your hands until a smooth, elastic dough is obtained, approx. 6-8 minutes.
Put the dough in a greased bowl and turn once to grease the top.
Cover with plastic foil and leave to rise in a warm place until the dough has doubled, about 1 hour.
In the meantime, wash the plums, cut them in half, stone them and cut them into slices.
Mix plums in a bowl with cinnamon, cloves and agave syrup and leave to stand.
Put all the ingredients for the sprinkles in a bowl and knead well. Keep in a cool place until further use.
Place the risen yeast dough on a floured surface, divide into 10-12 large pieces and form into balls with floured hands. Roll out to 10 cm diameter circles with the help of a noodle wood, place on baking trays lined with baking paper and leave to rise for another 20 minutes. To do this, put the dough in the oven and adjust the fermentation level.
Cover the dough with the plums and sprinkle generously with the sprinkles.
Preheat the oven to 180°C top and bottom heat and bake for about 15 minutes until golden brown.