It’s mainly about baking but making the dessert plant based associated with smth broader
For the dough:
300 g flour
6 g dry yeast
a pinch of salt
50 g of sugar
50 ml of sunflower oil
120 g coconut milk
vanilla extract
For the filling:
300-400 g cherries, pitted (fresh or frozen)
2 tbsp potato starch
5 tbsp of sugar
For the crumble:
60 g flour
30 g of coconut sugar
30 g of coconut oil
1/2 tsp of rose water
Mix all dry ingredients in a bowl. Add sunflower oil, coconut milk, vanilla extract. Knead for at least 10 minutes (I am using a freestanding mixer for it) – the dough should be elastic and not stick to your hands. Cover with a plastic wrap and leave the dough for 1½-2 hours until doubled in size.
Mix the cherries with the potato starch, sugar and vanilla.
Prepare the crumble. Combine all the ingredients in a bowl and rub between the fingers. Leave the crumble in the fridge until you need it.
Divide the dough into 6 or 8 equal pieces. Roll each piece into a ball, and then roll each ball into a circle.
Put 1-2 spoons of cherry stuffing into each circle. Grab the edges of the dough and fold them inside. Put the cherry pies on a baking tray lined with the baking paper. Leave to rise for 15 minutes.
Brush the cherry pies with coconut milk and sprinkle with crumble. Bake in the oven for 20-25 minutes.
Here we cook 