Ingredients

• 9 floz soy milk
• 1.8 oz sugar
• 2 oz coconut oil
• 15 oz flour
• 2 teaspoon instant dry yeast
• 1 /2 teaspoon salt
• 1 teaspoon of your favourite jam, nut butter, or even cookie spread per buchtel (15 teaspoons in total)

Directions

1. Combine soy milk, sugar, and coconut oil in a small pot.
2. Warm gently over low heat until the oil has melted. Let cool until luke warm.
3. Add the flour to a large bowl. Make a well and add the yeast (even if it’s instant). Pour the liquid mixture into the well and let sit for 10 minutes.
4. Add salt and knead the dough well. It’s enough to knead this dough for 2-3 minutes. It should still be sticky and the gluten will continue to develop while you let it rest and rise. So don’t worry about it being sticky. Cover with a damp kitchen towel and let rise in a warm place for 45 minutes.
5. Preheat oven to 180°C (350°F). Line a 18 x 28 cm square pan (7 x 11 inch) with parchment paper.
6. Knead the dough for one minute. By now it should be smooth and not stick to your hands anymore. If it still does, add a little bit of flour. Divide the dough into 15 equally sized pieces and roll each into a ball.
7. Place under a kitchen towel, so they won’t dry out.
8. Take one ball and shape it into a flat circle large enough to hold one teaspoon of filling.
9. Fold over and pinch the edges, then carefully shape into a ball again. Place in the prepared pan, seam side down. Repeat with the remaining dough balls.
10. Cover with a damp kitchen towel again and let rise for another 30 minutes. Bake for 25 minutes or until golden brown.
11. Serve warm with more sea buckthorn jam or vanilla sauce.