The Complete Guide to Even More Vegan Food Substitutions by Celine Steen

Author:Celine Steen
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2015-03-15T00:00:00+00:00

CINNAMON RAISIN PULL-APART LOAVES

Remember to add the raisins while you prepare the brioche dough! If you want to make these all the more decadent, drizzle with the glaze from the “Celine Says” note in Cranberry Nut Butter Scones (page 140) made with vegan milk instead of orange juice.

1 recipe Brioche Waffles dough (page 136)

1/2 cup (80 g) soft and moist raisins

1/3 cup (73 g) packed light brown sugar

2 3/4 teaspoons (7 g) ground cinnamon

1/8 teaspoon ground nutmeg

Nonstick cooking spray or oil spray

Follow the instructions to make the dough in the waffle recipe, but add the raisins right after the coconut butter gets mixed in. Continue following the instructions, up to and including refrigeration.

In a small bowl, combine the sugar, cinnamon, and nutmeg. Lightly coat two 5 3/4 × 3-inch (14 × 8 cm) mini loaf pans with cooking spray.

Pat down the stiff dough on a piece of parchment paper or silicone baking mat, and roll it out into an 8 × 9-inch (20 × 23 cm) rectangle. If it is too stiff to work with, give it a few minutes to become more manageable. Place the filling evenly on top, and press it down with the rolling pin, rolling the dough into a 12-inch (30.5 cm) square. Cut into eight 1 1/2 × 12-inch (3.8 × 30.5 cm) strips. Carefully place 4 strips on top of each other. Repeat with the remaining 4 strips to create a separate pile. Cut each pile of 4 strips widthwise into six 2 × 1 1/2-inch (5 × 3.8 cm) stacks. Arrange cut edges up into a tight fit. Hold the stacks that are already in the pan up with one hand, and press them back to fit. Loosely cover with plastic wrap and let rise for approximately 1 hour and 15 minutes, until the dough barely reaches the edge of the pan.

Preheat the oven to 400°F (200°C, or gas mark 6). Line the oven rack with a piece of aluminum foil in case of spillage. Slowly remove the plastic wrap from the dough. Bake for 10 minutes and lower the oven to 350°F (180°C, or gas mark 4). Bake for another 18 minutes, or until the tops reach a deep golden brown color. Loosely cover with foil if tops darken too quickly. Carefully remove from pans, transfer onto a wire rack to cool completely.

YIELD: 2 small loaves

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