Categories: bread, breakfast, sweet bread, vegan

Ingredients

• 2 cups soy milk
• 1/4 cup oil
• 1/4 cup sugar
• 2 Tbsp yeast
• 1 tsp sugar
• 1/4 cup water, warm
• 6 cups flour
• 1 tsp salt
• 1 cup brown sugar
• 4 tsp cinnamon
• 1/2 cup raisins (optional)
• margarine
• 1 cup powdered sugar
• 4 Tbsp soy milk

Directions

1. the notes (in parenthesis parenthesis) are from the original poster (livejournal user dichotomise) on the livejournal community vegrecipes, not mine.

2. Heat 2 cups soymilk to scalding. Pour into bowl containing oil and sugar. Let mixture cool. (I stuck mine in the freezer for ten minutes and that was good enough.)

3. In a large bowl, place yeast, sugar, and warm water.

4. Let yeast mixture sit a few minutes, then add cooled soymilk.

5. Whisk in flour and beat 100 times until smooth. (Mine took 200 strokes to get smooth…)

6. Let rest 10 minutes.

7. Beat in flour and salt.

8. Add enough flour so dough can be turned out to knead 5 minutes. (Whatever that means… I threw in two handfuls of flour and then kneaded it for a while, until my hands got sore and I thought it was a satisfactory consistency.)

9. Let rise 30 minutes.

10. Preheat oven to 400 F.

11. After dough has risen, divide into four balls.

12. Roll each out into a long rectangle.

13. Spread with brown sugar mixed with cinnamon.

14. Add raisins (optional), and dot with a little margarine if desired.

15. Roll up like a jelly roll and cut with a sharp knife into 1" slices.

16. Put on an oiled cookie sheet and let rise nearly double.

17. Bake about 15 minutes.

18. Glaze tops with the powdered sugar mixed with soy milk.

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