Preparation of Pumpkin Spice Kanebullar
Prepare the yeast dough:
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Puree dates finely in a blender and mix with lukewarm plant-based milk and yeast, then let stand for 5 minutes.
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Mix flour, salt, and coconut oil in a bowl. Add the yeast-date mixture and knead into a smooth dough. (If too firm, add water or plant-based drink by the tablespoon)
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Cover and let rise for 1 hour until the dough has doubled in size.
Prepare the filling:
Blend dates with plant-based milk, pumpkin spice, vanilla, and salt in a blender until a creamy paste forms. If necessary, add more plant-based drink by the tablespoon until a spreadable consistency is achieved.
Roll out & fill the dough:
On a floured surface, roll out the dough into a large rectangle (approx. 40 × 60 cm). Spread the filling evenly over it.
Fold & Shape (according to Zucker, Zimt & Liebe):
Fold the bottom third of the dough upwards, then fold the top third over it (like a letter).
Cut the folded dough into strips about 2–3 cm wide from the short side. Slit each strip lengthwise (not all the way through!), so that a small piece remains connected at the top.
Twist the two strands together several times and form into a knot/snail. Hide the end underneath.
Second Proofing:
Place the shaped snails on a baking sheet, cover, and let rise for 20–30 minutes.
Baking:
Preheat oven to 180 °C top/bottom heat (160 °C convection). Brush the snails with plant-based drink (optionally with maple syrup) and sprinkle with cinnamon. Bake for approx. 20–25 minutes until golden brown.
Tip: Serve fresh or freeze. When reheating, brush with a little plant-based drink for extra juiciness.
Credits: Recipe & Photos by Melina Moonstone / Instagram: veganbakeaffairs / Website: www.melinamoonstone.com.
