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Mini vegan hazelnut rolls

This sweet yeast cake with a delicious hazelnut filling is a practical and excellent little snack.
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Ingredients Method

Ingredients
  

Dough
  • 500 g semi-white flour
  • 7 g dry yeast
  • 30 g coconut sugar
  • 25 g coconut oil
  • 260 g almond milk
Hazelnut filling
  • 350 g ground hazelnuts
  • 60 g coconut sugar
  • 180 ml almond milk

Method
 

Dough
  1. In a bowl, mix flour, yeast, salt and coconut sugar.
  2. Add melted coconut oil and luke warm (not hot) plant based milk.
  3. Slowly mix ingredients with a wooden spatula from the middle outwards, then knead well with your hands to get a soft dough.
  4. Cover the dough and let it rest in a warm place for at least 30 minutes.
Hazelnut filling
  1. Mix ground hazelnuts and coconut sugar and pour over boiling almond milk and mix well together.
Process
  1. When the dough is ready, divide it into two equal parts for easier preparation.
  2. Roll out half of the dough into a long rectangle on kitchen cloth covered with some flour.
  3. Coat dough with half of the hazelnut filling and roll.
  4. Stretch the roll a little more and then cut it with a sharp knife (or sewing thread) so that you get about 25 small rolls.
  5. Repeat the same procedure with the other half of the dough.
  6. Cover the rolls on a baking sheet with a kitchen cloth and leave them to rise for another 15 minutes.
  7. Bake in a preheated oven at 180°C for about 15 minutes.
  8. Sprinkle with powdered sugar.
  9. Keep rolls in a closed container, so they stay soft and fluffy. You can also freeze them, if you want.