Dough:

\- 8dl whole wheat flour

\- 2 pouches (\~11g) active dry yeast

\- ½dl sugar

\- 1tsp soy sauce

\- 1¼dl vegan butter

\- 4dl plant milk

Filling:

\- 3 jalapeños

\- 220-250g vegan cream cheese/spread

\- 1 package vegan shredded cheese

\- 1tsp soy sauce

1. Heat the plant milk to 42 degrees celcius (unless using instant dry yeast). Mix flour, dry yeast, sugar and soy sauce in a large bowl.

2. Melt the vegan butter slightly. Then add it and the plant milk to the bowl and mix until the dough detaches from the bowl.

3. In the oven with only the light on, let the dough rise under a kitchen towel for at least 30 minutes. Meanwhile, let the vegan spread soften in room temperature.

4. Roll the dough into a long rectangle and then fold the lower edge one third of the way and the top over the folded edge. Roll into a rectangle and repeat 2-3 times.

5. Chop the jalapeños, and in a small bowl, mix them, shredded vegan cheese, the spread and soy sauce together. Spread evenly on the dough.

6. Roll into a log and cut into 8 pieces. Place into an oven dish and proof again in the oven for an hour.

7. Bake in 200°C for around 15-20 minutes until they're slightly browned and the dough doesn't stick if you poke it with a toothpick or fork.

I've tried my best to reactivate myself in baking and this recipe was an amazing start! To my surprise the vegan cheese I used melted perfectly and is so good with the fresh jalapeños. Also the dough became super airy and fluffy :)

Please ask if some part of the recipe is unclear, English is not my first language!

Jalapeño "cheese" crescent rolls