Food: Cut­ting out dairy doesn’t mean you can’t in­dulge – try these de­li­cious treats

Cut­ting out dairy doesn’t mean you can’t in­dulge, thanks to these de­li­cious recipes

OK! (Australia) - - Contents -


• 11⁄2 cups soy milk

• 1⁄4 cup caster sugar

• 3 chamomile tea bags

• 7g sa­chet yeast

• 31⁄2 cups bread flour

• 1 tsp salt flakes

• 2 eggs, lightly whisked

• 1⁄3 cup ic­ing sugar, sifted

• Pulp 2 passionfruit


• 1⁄2 cup dairy-free spread

• 1⁄4 cup de­mer­ara sugar

• Pulp 1 passionfruit

• 1 chamomile tea bag, tea re­moved


1 Pre­heat oven to mod­er­ately low, 160°C. Lightly grease an 8-cup oval casse­role dish. 2 In a small saucepan, stir milk, sugar and tea bags on low un­til sugar dis­solves. Set aside 3-4 min­utes. Squeeze tea bags, dis­card. Stir yeast into warm milk mix­ture.

3 Sift bread flour and salt into the bowl of an elec­tric mixer. Add milk mix­ture and eggs, beat­ing on low, 6-8 min­utes un­til smooth. Trans­fer to a lightly oiled bowl. Set aside, cov­ered, in a warm place, 30 min­utes un­til dou­bled.


In a medium bowl, whisk spread, sugar, passionfruit pulp and tea. Knead dough on a lightly floured sur­face un­til smooth. Quar­ter dough, then roll each quar­ter into 16x24cm rec­tan­gle, 1⁄2cm thick. Cover each with passionfruit spread and roll from short end to form logs. Cut each into 3. Ar­range cut side up in dish. Dot with re­main­ing fill­ing. Set aside in a warm place 15-20 min­utes. 5 Bake 45-50 min­utes un­til cooked when tested (it will sound hol­low when tapped). Driz­zle with com­bined ic­ing sugar and passionfruit pulp.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.