Mini kougelhopfs

Ingredients

12 servings

• 60 g coconut sugar
• 100 g margarine
• 150 ml plant-based milk
• 1 egg
• 1/2 teaspoon salt
• 15 g fresh baker's yeast
• 50 g chocolate chips
• 300 g flour

Steps

1. 1

   Prepare the dough. Remember to take the margarine out of the refrigerator about 30 minutes before making this recipe so that it has a pomade texture and incorporates more easily into the dough.

2. 2

   Warm the milk and mix it with the yeast. Let rest for 20 minutes.

3. 3

   Put the dry ingredients in your stand mixer bowl. Add the egg and start mixing.

4. 4

   Gradually add the yeast and milk mixture. Finally, cut the margarine into small pieces and add it little by little until you get a smooth and supple dough. Make sure the margarine is well incorporated into the dough and that no lumps remain. Place the dough into the mini kougelhopf molds and let rise for about 1 hour 30 minutes (3 hours in a large mold).

5. 5

   Once the dough has risen well, bake the kougelhopfs. Preheat the oven to 210 degrees then lower the temperature to 180 degrees. Bake the kougelhopfs for about 20 minutes (35 minutes for a large mold).