Yeast Rolls Without Eggs (Lenten)

Years ago, I discovered a crescent roll recipe from Sanda Marin's book that impressed me with its soft and fluffy texture. Recently, I remembered those pleasant moments spent in the kitchen and decided to try the recipe again, adapting it to be suitable for fasting. The ingredients remained the same, but I made small changes to meet vegan dietary requirements.

The first step is to sift the flour into a large bowl, ensuring it is aerated. Then, mix the flour with sugar, salt, and, if desired, vanilla to add a hint of flavor. Orange or lemon zest adds a fresh note and a special flavor, so feel free to include it. In another container, mix the yeast with a pinch of sugar and a teaspoon of flour, then add warm water to activate the yeast. Let the mixture rise, covered, until it becomes frothy.

After the yeast has risen, make a well in the center of the flour and pour in the yeast mixture. In another bowl, heat the coconut milk (or soy/almond milk) together with the oil, rum, and vanilla essence, if using. This combination will give the dough an incredible flavor. Mix the ingredients well, and then start kneading the dough until it becomes soft and smooth. Transfer the dough to a bowl, cover it with plastic wrap and a towel, and let it rise in a warm place.

After the dough has doubled in volume, remove the wrap and towel and turn it out onto a wooden work surface, where it will stay warm. Knead it gently to smooth it out, then divide it into 5 or 6 pieces, depending on the desired size of the crescent rolls. Roll each piece into a round shape and cut it into 8 triangular slices. On each slice, spread the desired jam, being careful to slightly cut the wide part of the slice to facilitate rolling. Roll each slice into a crescent shape and place them on a baking tray.

To give them a shiny appearance, brush the crescent rolls with a mixture of milk and honey, slightly warmed. Place the tray in the preheated oven at a gentle temperature of 180°C and bake the crescent rolls until they turn golden, being careful not to leave them too long, otherwise the soft texture will turn crispy. The ideal color is golden, which promises a delicious and fragrant final result. Enjoy these fluffy crescent rolls with a cup of tea or coffee, cherishing the beautiful memories they bring.

 Ingredients: 500 g flour, 250 ml coconut milk (almond/soy) (one glass), 150 ml oil (1 small wine glass), 30 g fresh yeast (or 1 packet of dry yeast = 7 g), 2 tablespoons of sugar, a pinch of salt, rum essence, vanilla to taste, lemon/orange peel, walnut and/or jam (I mixed walnuts and apricot jam for the filling), 4-5 tablespoons of coconut milk (soy, almond), 1 teaspoon of honey.

 Tags:  milk flour oil wine sugar fruits crescent pastries lemon honey oranges nut soy lactose-free recipes vegetarian recipes recipes for kids