Dairy-Free Sochen
Indulge in the deliciously fragrant and soft Dairy-Free Sochen—a modern twist on the classic Eastern European pastry made entirely without dairy. Perfect for plant-based bakers or those avoiding dairy, this recipe features a luscious poppy seed filling infused with honey, almond extract, and a hint of lemon zest, enveloped in tender, golden dough. The dough itself is enriched with almond milk and olive oil, ensuring a perfectly moist texture without the need for traditional ingredients like butter or milk. With just 30 minutes of preparation and straightforward steps like kneading and rolling, this dairy-free sochen yields stunning spiral pastries that are both visually appealing and absolutely crave-worthy. Ideal for breakfast, a snack, or dessert, these elegant treats will delight everyone at your table while fitting seamlessly into a dairy-free lifestyle.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 70 g Sugar
- 1 tsp Salt
- 10 g Active dry yeast
- 240 ml Warm water
- 120 ml Unsweetened almond milk
- 60 ml Olive oil
- 150 g Poppy seeds
- 60 ml Honey
- 1 tsp Almond extract
- 1 tsp Lemon zest
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
Add the sugar, salt, almond milk, and olive oil to the yeast mixture and mix well.
Gradually add the all-purpose flour, mixing until a dough begins to form.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover with a kitchen towel, and leave it to rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough is rising, prepare the poppy seed filling. In a small saucepan, combine poppy seeds, honey, almond extract, and lemon zest. Cook over medium heat for about 5 minutes, stirring constantly, until the mixture thickens slightly. Remove from heat and let it cool.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface to a rectangle approximately 30x25 cm (12x10 inches).
Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.
Carefully roll the dough into a log, starting from the long side. Seal the edges by pinching the dough together.
Cut the roll into approximately 12 slices and place each slice on the prepared baking sheet, cut side up, spaced slightly apart.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 549.2 g | 200% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 125.8 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2442 mg | 188% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
