- 200 grams sourdough starter
- 350 grams plain flour
- 110 grams almond milk
- 60 grams vegan margarine
- 1/2 tsp salt
- 9 grams fresh yeast
- homemade chocolate hazelnut spread ( 6 tbs hazelnuts, 1 tbs cocoa powder, 3 tbs brown sugar, 1 tbs coconut oil, 5 tbs soya milk)
Make your own chocolate hazelnut spread by blending all the ingredients until very smooth.
Melt almond milk and margarine over low heat, then add flour, salt, fresh yeast, sourdough starter and knead with your hands for 10 minutes. Let it prove for at least 2 hours at room temperature.
Roll the dough into a 13x9 rectangular shape, spread your chocolate cream on top of it, roll the dough back on itself and cut it in 9 slices/buns.
Move your buns to an oiled baking tray and let your buns prove for at least 12 hours then bake at 180C for about 30 minutes or until golden.