Vegan Nut Roll (Orahnjača)
A vegan version of a traditional holiday nut roll.
Ingredients
Dough
- 2 teaspoons ½instant yeast
- cup ¼warm cashew or other plant based milk
- 3 tablespoons sugar
- teaspoon ⅛salt
- cup ½vegan butter softened
- cup ½vegan sour cream
- 2 tablespoons vegan egg replacement powder mixed with 6water (2 eggs)
- 3 cups all purpose flour
Filling
- cups ½sugar + 2 tablespoons
- cup ¼vegan butter cubed
- 1 small apple peeled and grated
- 2 cups ¼ground walnuts
- 1 tablespoon vegan egg replacement mixed with 3 tablespoons of water
- teaspoon ¼ground cinnamon
- 1 teaspoon of vanilla extract
- 1 small apple peeled and grated
Instructions
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, egg substitute and mix well. Add 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large saucepan, combine the sugar, butter, egg substitute, vanilla and cinnamon. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely.
- Punch dough down. Turn onto a lightly floured surface; divide into two portions. Roll each into a 12-in. x 10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on parchment lined baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool.
- Slice and serve.