These are great to serve with coffee or to enjoy anytime.
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- 1 3/4 C flour (unbleached all purpose)
- 1/2 tsp salt
- 1/2 C buttery spread
- 1/2 pkg yeast (active dry)
- 2 Tbsp water
- 5 oz yogurt (non-dairy lemon)
- 1/2 egg replacer
- 1/2 tsp lemon zest
- 1/2 C granulated sugar
- 1/4 tsp nutmeg
Mix together the flour and salt; cut in the buttery spread.
Dissolve the yeast in warm water; set aside for 5 minutes until bubbly.
Add the yeast, yogurt, egg replacer and lemon zest to the flour mixture, mixing well; wrap the dough in wax paper and chill for at least two hours.
Roll the dough onto a lightly sugared board into a rectangle that is 8 x 16 inches; fold ends toward the center, overlapping. Sprinkle with the sugar; roll again to the same size and repeat two more times, ending in the rectangle.
Cut into 1 x 4 inch strips; sprinkle with the nutmeg, twist the ends into the opposite directions while stretching slightly. Place on baking sheets (lightly greased) and bake at 375 degrees for 10 to 15 minutes or until lightly browned on the bottom.
Cover and store for up to two weeks in the refrigerator or in a cool location.
© Mainly Vegan LLC