Установить Steam
войти
|
язык
简体中文 (упрощенный китайский)
繁體中文 (традиционный китайский)
日本語 (японский)
한국어 (корейский)
ไทย (тайский)
Български (болгарский)
Čeština (чешский)
Dansk (датский)
Deutsch (немецкий)
English (английский)
Español - España (испанский)
Español - Latinoamérica (латиноам. испанский)
Ελληνικά (греческий)
Français (французский)
Italiano (итальянский)
Bahasa Indonesia (индонезийский)
Magyar (венгерский)
Nederlands (нидерландский)
Norsk (норвежский)
Polski (польский)
Português (португальский)
Português-Brasil (бразильский португальский)
Română (румынский)
Suomi (финский)
Svenska (шведский)
Türkçe (турецкий)
Tiếng Việt (вьетнамский)
Українська (украинский)
Сообщить о проблеме с переводом
For the yeast
½ cup warm water, 110°
1 (¼-ounce) package active dry yeast
1 teaspoon cane sugar
Dough
⅓ cup melted coconut oil, plus more for brushing
½ cup almond milk, at room temperature
⅓ cup cane sugar
1 teaspoon sea salt
2¾ cups all-purpose flour, plus more for kneading
Filling
½ cup brown sugar
1½ tablespoons cinnamon
Glaze
1½ cups powdered sugar, sifted
3 to 4 tablespoons almond milk
½ teaspoon vanilla extract
Grease an 8x11 or 9x13-inch baking dish.
In a small bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, or until the yeast is foamy.
Make the dough: In a medium bowl, combine the coconut oil, almond milk, sugar, and salt. Stir in the yeast mixture. Place the flour in a large bowl, then add the yeast mixture and stir until combined. The mixture will be sticky. Use your hands to roughly knead the mixture, then turn it out onto a floured surface. Knead 3 to 4 minutes until smooth, sprinkle with more flour if needed, and form into a ball.
Brush a large bowl with coconut oil and place the dough inside. Cover with plastic wrap and set