Categories: baking, breakfast, vegan

Ingredients

  • Bread:
  • 3 cups whole-wheat pastry flour
  • 1/2 tsp salt
  • 2 tsp yeast
  • 1 1/2 T Earth Balance, melted
  • 3/4 cup neutral, non-dairy milk--very warm*
  • 3 T orange juice, very warm*
  • 3 T maple syrup
  • Cinnamon Coating:
  • 3/4 cup light brown sugar, packed
  • 1/4 cup white sugar
  • 2 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • "Glue:"
  • 2 T Earth Balance, melted
  • 1/4 cup non-dairy milk
  • Glaze:
  • 6 T powdered sugar
  • 1 tsp real vanilla extract
  • 1 T non-dairy milk
  • 1 tsp orange zest [optional]

Directions

  1. Spray a large bowl and a bundt pan with cooking spray. Set aside.

  2. In a stand mixer’s mixing bowl, combine flour, salt and yeast, and using dough hook, stir briefly to mix.

  3. In a glass bowl or Pyrex measuring cup, heat the Earth Balance, milk, orange juice and maple syrup until very warm.

  4. With mixer running, slowly add the warm liquid. Mix on medium until spring and smooth, about 5 minutes or so. Gather dough into a ball, roll in the bowl to coat with cooking spray, then cover with a tea towel or aluminum foil and place in a warm, draft-free place to rise– about 1 hour.

  5. Mix cinnamon coating ingredients in a shallow dish.

  6. Mix “glue” ingredients in a shallow dish.

  7. Punch down dough and divide into 8 balls. [Cover the balls you’re not working with so they don’t dry out.] Roll each ball into an 8-inch log and cut into 3 pieces. Roll each one into a ball. Dip the ball in the “glue,” then roll it in the sugar, then toss it in the oiled bundt pan. Continue this way until you use up all the dough,

  8. Again, cover the bundt pan with foil or a tea towel, and let it rise somewhere warm and draft-free until doubled in bulk, about an hour. About 15 minutes before the yeast has crescendoed, preheat your oven to 350 degrees. Bake for 20-25 minutes or until golden. [Enjoy the aroma!]

  9. While the bread is baking, whisk together the glaze ingredients.

  10. Let the bread cool for about 5 minutes, then flip it out onto a large plate. [You can also just leave it in the bundt pan, which doesn’t look as pretty, but I find much easier to store]

  11. Drizzle with glaze and enjoy!

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