Bejgli
Ingredients
- 4 c flour
- Generous pinch of salt
- 1/3 c superfine sugar
- 1 c golden shortening/df butter/margarine
- 2 yolks worth aquafaba
- 100 ml nut milk lukewarm
- 1/2 tbsp sugar
- 2 tsp active dry yeast
- Zest of 2 clementines
Filling
- 1 bag poppy seeds grind finely
- 3/4 c almond flour
- 1 c sugar
- 3/4 c cashew milk
- Zest of 2 clementines
- 3/4 c of raisins
Instructions
- Mix in sugar and yeast into milk, let bloom
- Mix flour and fat until coarse crumble
- Mix in yeast, sugar, aquafaba, salt, clementine zest
- Knead, divide to two
- Roll flat, spread filling, roll into jelly rolls
- Let rest 40 mins
- Brush top with 'egg' wash (aquafaba, aquafaba with brown sugar, maple syrup or whatever you prefer to brown it, optional)
- Bake 350 F preheated for 25-30 mins
Filling
- Mix and heat over medium heat, set aside to cool