Vutter is the perfect substitute for butter in baking. It's the best option for making the classics dairy-free/vegan, without compromising the taste and quality!
Here is an all time favourite, Cinnamon Ccrolls #MadeWithVutter
Enjoy!
Dough:
2 cups self raising flour
100g Vutter cut into cubes
1 cup plant based milk
1 pinch salt
Icing:
3/4 cup icing sugar
Boiling water
Filling:
150g Vutter - room temp (soft but not completely melted)
5 tablespoons brown sugar
1 tablespoon white sugar
2 tablespoons cinnamon
Preheat oven to 180°C
Grab a large bowl and place a sieve on top. Add self raising flour and salt then sieve through. Add cubed Vutter to the bowl and using your fingertips press the Vutter into the flour and keep doing so until it’s combined. Add the plant milk and combine using a wooden spoon then knead the dough on a lightly floured chopping board or bench. Knead until the dough looks relatively smooth.
Do another sprinkle of flour over the bench or chopping board and using a rolling pin or wine bottle roll out the dough until it is about 1/2 cm thick.
For the filling, place the Vutter into a bowl and add brown sugar, white sugar and cinnamon. Stir though until you have a thick paste.
Brush this paste all over the dough. You should have a generous layer of it.
Cut the dough into 6 strips using a sharp knife then roll up starting from the end closest to you. Place the cinnamon scrolls onto a lined and greased baking dish. Use a relatively small baking dish so that when the scrolls expand they join up to each other and touch the sides of the baking dish. Whack into the oven for 25-30 mins or until they have puffed up beautifully and are golden brown.
For the icing, boil some water. Add the icing sugar to a bowl then add a couple of tablespoons of boiling water and whisk until combined. The consistency should be thick but almost runny. Keep adding water until you reach the perfect consistency. Drizzle all over the cinnamon scrolls then devour!
