Ingredients

  • 1/4 cup (59.15 ml) eau
  • 1/4 < span class="wprm-Recipe-Ingredient-Unit">cup ( 59.15 ml ) lait d’amande ou autre lait non laitier
  • 1 Cuill√®re √† Soupe (14.79 g) sucre brut ou sirop d’√©rable
  • < li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 2 cuill√®re √† th√© (9.86 g) levure

  • 1 Cuill√®re √† soup (14.79 g) farine de lin facultatif
  • 3/4 cup (93.75 g) Farine √† pain ou farine tout usage
  • 1/4 cup (31.25 g) Farine de Noix de Cajou Crue Crue Moulue Noix de Cajou
  • 1/2 cup ( 60 g) farine de bl√© entier
  • 1/2 cuill√®re √† caf√© (2.46 < span class="wprm-recipe-ingredients-unit">g) sel
  • 1/2 cuill√®re √† caf√© (2.46 < span class="wprm-recipe-ingredient -unit">g) lever en poudre
  • 2 Cuill√®res √† soupe (29.57 ml) huile /√©quilibre terre fondue
  • < span Class="wprm-recipe-ingredient-amount">2 Cuill√®res √† soupe (29.57 g) sucre brut moulu ou autre sucre
  • Preparation

  • In a large bowl, add warm water, 1 tablespoon sugar, yeast, flax flour. stir and leave for 5 minutes or until frothy (if the yeast doesn’t foam, it’s probably stale or dead).
  • Mix the baking powder and salt into the wheat flour.
  • Add all the flours, oil, sugar, oil, ground cashews , warmed almond milk.
  • Mix with a spoon, then knead for 2 minutes until well combined.

  • li>< li id="wprm-recipe-31905-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    (At this point you can let the dough rise for an hour, then deflate and then make the buns. Or keep the dough overnight in the refrigerator and then leave it on the counter for an hour e rest before you make the buns. Or immediately continue making buns without rising time as below.)
  • Roll the dough into a small roll using 2-3 tablespoons of plain flour Rectangle (about 12″ x 8″)
  • Spread oil/melted butter generously.
  • Distribute the filling sugar evenly.
  • Sprinkle e as much cinnamon as you like.
  • Roll up the rectangle and seal the edges.
  • Cut rolls 1 inch wide, about 12 pieces or more
  • < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="" > Dip the bottom of each roll in flour and place on a greased or Parchment-lined cake tin. The flour helps seal the oil and sugar in the roll, reducing the mess on the bottom.
  • < span style ="display:block;">The 12 rolls fit into an 8″ cake pan with some space between them.
  • Splash water over it and lightly cover the pan with a towel.
  • 30 minutes in an unwarm place. *At this point you can keep the buns in the fridge instead of saving them for the second rise. parchment cover. Let them come to room temperature before cooking (about an hour)
  • Bake in a preheated oven at 375 degrees F 18-20 minutes until golden brown.
  • Remove the buns from the pan. Allow to cool for 5 minutes.
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