Date-Apricot-Twist
Ingredients
For the yeast dough
200
ml
soy milk, vanilla
70
g
margarine
500
g
wheat flour
0.25
Teaspoon(s)
salt
1
Cube(s)
yeast
50
g
sugar
For the filling
200
g
dates
100
g
apricots, dried
50
g
walnuts, coarsely chopped
50
g
nuts, ground
100
ml
soy milk, vanilla
1
Piece(s)
lemon, zest
2
Tablespoon(s)
rum, optional
Icing
baking paper
6
Tablespoon(s)
icing sugar
1
Teaspoon(s)
lemon juice
2
Tablespoon(s)
soy milk vanilla
Preparation
1. Heat soy milk and margarine at low heat (do not boil!) until smooth.
2. Put flour in a bowl, mix with salt and form a pit in the middle. Crumble yeast in the middle, sprinkle with sugar and carefully add warm Soy-Alsan-Mixture. Cover bowl and let rest in a warm place for 30 minutes.
3. Knead everything after 30 minutes have passed and form a ball. Let rest for another 30-40 minutes.
4. Prepare the filling: chop dates coarsely and puree in a blender. Dice dried apricots finely and mix with coarsely chopped walnuts, nut ground, date puree and lemon zest. Add lukewarm vanilla soy milk and knead everything to a homogenous mass. Season to taste with some rum.
5. Churn dough to baking tray size and spread filling evenly over the surface. Roll the dough with along the longest side and cut the tube from beginning to end into two long strains but leave the upper end connected. Now twist the two strains and place it carefully on a baking tray, lined with baking paper. Bake at 180°C for 30-40 minutes.
6. Mix all ingredients for the icing until smooth and coat the oven-warm twist with it.
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