We are approaching one of the best times of the year: Easter! What’s not to love about an abundant supply of chocolate, hot cross buns, days off and if you are living in Sydney, a whole lot of rain…
However, if you are vegan or can’t eat dairy, the food aspect of Easter may be slightly less exciting. I think food limitations are an excellent incentive to be creative which is what needs to happen at this time of the year. For a simple Easter treat, there are definitely some dairy free chocolates out there, including: Bonvita’s rice milk chocolate, Whittakar’s dark chocolate and Lindt 70%. For something a little bit more exciting, I have decided to make Kanelbullar to complement the traditional hot cross bun.
Kanelbullar are Swedish cinnamon rolls which are sold everywhere in Sweden and enjoyed by many Swedes during fika (a word which has no direct translation, but essential means going for a coffee break with friends/family). Traditionally these are cooked with milk and butter however I have altered this recipe to make it dairy free. One of the main reasons for doing so was due to an article from Animals Australia which somewhat diminished my enthusiasm for chocolate. The finer details you probably don’t want to know but essentially I discovered that there are a lot of wasted calf lives to support the dairy industry. If you want to read more about it, visit the Animals Australia website.
So whether you wish to cook these dairy free or not, is up to you. However, I will assure you, they will be amazing either way!
Swedish dairy free Kanelbullar
(Preparation time: 10 minutes, rising time: 1 hour & 10 minutes, cooking time: 5-10 minutes)
100 -150g Nuttelex
500ml almond milk
3 x 84g sachet dry yeast
½ teaspoon salt
½ cup brown/granulated sugar
2 tsp ground cardamom
850g wheat flour
2-4 tablespoons Nuttelex
4-5 tbsp sugar, cardamom, cinnamon and chopped almonds (to make a coarsely grated almond paste)
Brushing and garnish
1 beaten egg (if vegan use Nuttelex or some almond milk)
1-2 tbs brown sugar
Heat Nuttelex and almond milk together in a saucepan so that the Nuttelex melts and the milk is at finger warmth temperature. In a large mixing bowl, mix the dry yeast, flour, salt, sugar, cardamom and make a well in the middle to pour in the milk/Nuttelex mixture.
Work the dough into a ball, if it is dry add some more almond milk. Cover with a tea towel and leave to rise for 40 minutes. After this, split the dough in half and roll half out on a floured surface into a thin rectangular shape. Add the filling ingredients: spread with Nuttelex and drizzle with sugar, cardamom, cinnamon and chopped almonds. From the long end, roll the dough up into a coil. Cut the coil into pieces and place each piece into a muffin patty (or use this special twirly technique which the Swedes use). Repeat with the second half of dough. Leave to rise for another 30 minutes.
Pre-heat the oven to 225 degrees celsius. Whip up the egg, brush it on each kanelbullar and sprinkle each one with brown sugar. Place them on a tray and bake in a super hot oven (225-250 degrees celsius) for 5-10 minutes. Leave to cool with tea towel over them, then enjoy with tea or coffee!