This vegan cinnamon rolls wreath is a delicious sweet brioche bread, rolled with a margarine, sugar and cinnamon paste that form a spiral inside, with an incredible softness and comforting flavor, ideal for parties and celebrations for its elegant presentation in the form of a three king's wreath.
In a small saucepan, add 25 g of flour and then 125 g of cold water, turn on the heat and stir constantly so that no lumps form, when the mixture begins to thicken (approximately 2 minutes) to the point of Bechamel sauce, remove from the heat and let cool covered with cling film so that it does not form a crust. Chill in the fridge for an hour.
Egg replacer
Mix the starch with the protein and xantham gum, slowly add the aquafaba little by little to incorporate without forming lumps, you will obtain a slightly thick yellow mixture, which you will use as an egg replacer in this recipe.
Final Dough
In a large bowl add 475 g of bread flour, sugar, vanillin, dry yeast and incorporate. Add the chilled water roux, the egg replacer and lukewarm water in the center little by little until all is incorporated. When the flour has absorbed the liquid you can add the salt and sunflower oil.
Incorporate the ingredients well, transfer to the work counter and begin to knead vigorously until the dough stops sticking to the surface and your hands, and its surface is smooth, approximately 15 to 20 minutes. If you have an electric mixer you can knead at medium speed for 10 minutes until it comes off the bowl and is completely smooth.
Form a ball, return to the lightly oiled bowl and let it rest until it triples its volume in a warm place, approximately 1 hour and a half, depending on the temperature (ideally 24º-28º C).
In a hand mixer, mix margarine together with brown sugar and cinnamon. Add the flour and beat until you get a spreadable paste. Reserve.
After the resting time, degas the dough with your fingers and divide it into 2 equal parts. Roll out a part of the dough to obtain a rectangle of approximately 60 x 30 cm, cover the entire rectangle with the sugar and margarine mixture, spreading with a spatula until the edges.
Roll the rectangle up the longest part, trying to make the roll as tight as possible and well sealed at the end.
Place the roll on the baking sheet with non-stick paper and form a thread joining the two ends.
Later with a sharp knife or kitchen scissors make cuts 3 cm apart without reaching the end so that they are attached by a portion of dough.
Twist each cut so the cinnamon spiral is facing up, and it looks like a fan.Shape the second wreath on another tray.
Let the threads sit until they double in volume. Approximately 45 minutes.
Preheat the oven to 180º C ventilated or static for 10 minutes. Brush the wreath gently with a 1: 3 mix of agave or maple syrup in water. Pu the trays with enough space between them. Bake for approximately 30 minutes moving the trays around, so that the surfaces brown evenly.
Vegan Cream cheese icing
Mix or whisk the glaze ingredients, it should be creamy but runny. Glaze the wreaths when warm, not hot.
Notes
This wreath is ideal to be consumed warm, so you can warm it for a few seconds in the microwave or oven. The water roux helps this dough stay fresh and soft for longer, but if you want to keep the fresh-baked texture for more days or even weeks, you can portion it and freeze it in sealable plastic bags, and then take it out little by little to warm up in the oven or microwave so you will have fresh sweet bread at any time.Vegan cinnamon rolls wreath with vegan cream cheese glaze - Hazlo Vegan
Nutrition
Nutrition Facts
Vegan cinnamon Rolls wreath
Amount Per Serving
Calories 325Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 247mg11%
Potassium 69mg2%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 298IU6%
Calcium 19mg2%
Iron 1mg6%
* Los valores porcentuales diarios se basan en una dieta de 2000 calorías.
