Vegan Povitica - Croatian Sweet Walnut Bread

• Vegetarian
• Gluten free

• Refrigerated

  • 125 ml Almond milk

• Baking & Spices

  • 2 tbsp Cocoa
  • 1/4 tsp Salt
  • 10 tbsp Sugar
  • 1 Vanilla pod
  • 1 1/2 tsp Yeast, dry

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 300 g Walnut, halves

• Dairy

  • 175 ml Milk

• Liquids

  • 4 tbsp Water

Found on thegreedyvegan.com

Description

Ingredients

• for the dough:
• 175ml (3/4 cup) milk
• 300g (2cups) all purpose flour
• 3 tbsp sugar
• 1 tbsp coconut oil
• 1 vanilla pod, scraped
• ¼ tsp salt
• 1 tsp sugar
• 4 tbsp warm water
• 1½ tsp dry yeast
• for the filling:
• 300g (2 cups) walnut halves
• 6 tbsp sugar
• 2 tbsp cocoa
• 125ml (1/2 cup) almond milk
• for the topping:
• 1 tbsp melted coconut oil
• 2 tsp sugar

Directions

• Pour the cashew milk, 3 tbsp sugar, 2 tbsp coconut oil and the scaped out part of a vanilla pod into a small saucepan. If you want you can put the vanilla pod in there as well for extra flavour. Heat the mixture gently until all is combined evenly, take the vanilla pod if you added it and let it cool down to room temperature.
• To prepare the yeast add 4 tbsp of water and 1 tsp sugar. Mix well and let it rest until its slightly foamy - usually around 5 minutes, it should be ready by the time the milk mixture has cooled down.
• Pour all dough ingredients in to a mixing bowl and knead well, add just enough extra flour until it stops being sticky. The dough should be really soft and bounce back when slightly poked. Form a ball out of the dough, dust it with some flour and cover it with a cloth. Let it rest for 1.5 hours in a warm place. It should at least double in size.
• Place the walnuts, cocoa powder and sugar in a food processor and pulse for a few seconds until all is evenly combined and resembles fine, dark sand. Pour the mixture into a bowl and add the milk. Mix it in by hand. Resist the urge to pout the milk into the food processor you will end up with a large dough like lump that is impossible to spread.
• Once the dough has risen make sure you have a large surface to work on. I usually use the dining table for rolling out the dough. Dust the table lightly with flour and place the dough into the center. Gently roll it out into a huge circle with about 1m (40inch) in diameter. It should be as thin as possible. Make sure that it does not stick to the table. Add a little bit of flour if neccesary but use it sparingly.
• Spread the filling evenly onto the dough and roll it up. Place the dough roll into a lightly greased baking form and let it rest for another 15 minutes at room temperature. There is no real rule when it comes to placing the dough into a form. You can do that which ever way you like and every time you bake this bread you will have a different pattern - which can be fun.
• Brush the dough with the topping and bake it in a preheated oven for 10 minutes at 180°C (350°F) . Lower the temperature to 150°C (300°F) and bake for another 40-45 minutes.

Nutrition