SWIRL MINI BRIOCHES FILLED WITH COFFEE SPREAD AND TOPPED WITH PEPERNOTEN CRUMBLE (10 pieces)
- 7,5 gr fresh yeast
- 50 ml oat milk
- 63 gr oat yogurt
- 40 gr sunflower oil
- 40 gr sugar
- 1 tsp vanilla extract
- 10 pepernoten crushed into smaller pieces
Warm up the milk slightly and dissolve the yeast in it using a fork. In a bowl mix the milk+yeast with the yogurt. Then add all the other ingredients except the flour. Use a fork to whisk everything in. Start adding the flour a bit a the time. When the dough begins to gain consistency, start working it with your hands (in the bowl). When all the flour is added, remove the dough from the bowl and work it on your counter for 5 to 10 minutes. If it feels too sticky you can add some extra flour, but do not exaggerate otherwise you will lose the softens of the dough. Once smooth and homogeneous, put the dough in a clean bowl with some flour at the bottom to avoid sticking. Cover it and let it rise until it doubles in volume (about 2,5h at room temperature).
After this time, flour the counter a little and remove the dough from the bowl. Use a rolling pin to make a rectangle 3 mm thick out of your dough. Spread the coffee spread all over the surface homogeneously. Then fold one long side half way towards the middle and the other long side over it. In this way you will get another rectangle, thicker and with two layers of filling inside. Use the rolling pin again to flatten the dough a little. Use a sharp knife to cut 10 stripes 1 cm wide: facing the long side of the rectangle cut stripes starting from one short side until you reach the other. Roll each stripe onto itself in order to get a swirl. Put all your mini swirls on a baking tray and cover it with cling film. Let them rise for another half an hour. Once ready, brush some oat milk on top of each swirl and top them with the pepernoten crumble. Bake for 20 minutes at 180°C (no fan) in a preheated oven.