Prep Time: 1 hour 40 minutes

Cook Time: 20 minutes

I saw these beauties and I thought they were just wonderful to look at and I decided to make them right away… I used my recipe for the yeast dough and some dark chocolate – simple! The original recipe for Kanelbullar is with cinnamon and brown sugar but I chose to make them with chocolate, the dark bittersweet hard core chocolate. Let me tell you, they were a-maz-ing!

So let’s get to it! For the dough you will need:

3 ¼ cups spelt flour

2 tablespoons powdered sugar (also brown sugar would work just fine)

½ teaspoon salt

1 teaspoon dry yeast

1 – 1 1/3 cup rice milk

1/3 cup vegetable oil

Instructions:

Place the dry ingredients in the bowl of your stand mixer with the dough hook and mix together. While mixing, slowly pour in the oil and 1 cup of rice milk, mix and add more liquid if needed. Knead for about 5 minutes. The dough is smooth and soft, not sticky and very elastic. Cover it with cling foil and leave to rise for about an hour in a warm place. Make yourself a cup of coffee and relax in the meantime. Once the dough has risen, you should get back to work, since these don’t make themselves. Melt about 3 ounces of high quality vegan dark chocolate (or use any chocolate that you like eating out of hand) and let cool. Roll out your dough into a large rectangular shape, fairly thin. Spread the chocolate on half (I usually spread it over the right side) and fold it over so now the chocolate is sandwiched between the two layers of dough. Roll out a bit more to get out any air bubbles, cut into strips up to 1 inch wide. If you want them a bit sweeter just sprinkle a generous amount of brown sugar over the chocolate. Take a strip and twist each end in opposite directions to get a sort of spiral. While holding one end in one hand use the other hand to wrap the strip around your index and middle finger twice or maybe three times. Last piece of strip should go in the middle – between the two fingers and tuck it in the back. It should look like a knot or a piece of string sort of tied together. It sounds complicated but it’s not, I promise! The knots should rise for another half an hour. Bake in a preheated oven at 375 F for 15-20 minutes or until golden brown. Brush with a bit of coconut oil 5 minutes before taking out of the oven. Let cool and sprinkle with some powdered sugar to cut the bitterness of the chocolate.

Bon Apetit!