500 grams organic white spelt flour
25 grams yeast
50 grams vegan margarine
100 grams brown sugar
300 milliliters soy milk
100 grams raisin
20 grams vanilla sugar
Grated peel of half an organic lemon
1½ teaspoon salt
100 grams brown sugar
For glossing the pastries:
50 grams melted vegan margarine
100 milliliters soy milk

1. Pour into a bowl 1 deciliter of lukewarm soy milk.
2. Add in the fresh yeast, 1 tablespoon brown sugar, and 4 tablespoons of flour.
3. Mix everything evenly until it’s nice and smooth, and then sprinkle on another tablespoon of flour.
4. Let it rise for 15 minutes in a warm place.
5. In another bowl, put in the white spelt flour.
6. Add in the vegan margarine.
7. Add in the soy milk mixture that has been risen.
8. Add in the brown sugar and the vanilla sugar.
9. Add in the organic raisins that have already been boiled and strained.
10. Grate the peel of half an organic lemon into it.
11. Pour in the salt.
12. Pour in the soy milk.
13. Knead everything thoroughly for about 5-10 minutes for it to thicken well and cleanly lift off the sides of the bowl.
14. Sprinkle a little flour on the wood table and make a little ball out of it.
15. Sprinkle the bottom of the bowl, put the little ball in and spread about 1 tablespoon of oil on it so it doesn’t dry out while the dough is rising.
16. Let the dough rise for an hour in a warm place, about 40 degrees Celsius.
17. After 1 hour, lightly knead the dough again and then measure out 5 pieces of dough, 100 grams each for the croissant.
18. Measure the remaining dough and split it into 4 to make the braided milk-loaf out of it.
19. To make the croissant, take one piece of dough, and roll it into 55-60 cm long.
20. For each piece of the croissant dough, fold it in half and pinch and twist the rolled dough into the shape of a croissant or horseshoe.
21. Put it into the baking pan that have already greased with vegan margarine and sprinkled with flour.
22. Brushed the twisted dough with melted margarine on top to protect the pastry from getting burnt and it’ll brown nicely.
23. Sprinkle some sugar on top of it.
24. Let it rise for 15 minutes and then at 200 degrees Celsius, bake it for 20 minutes in an air-circulating oven.
25. While baking, brush some soy milk on it a few times to give the pastry an even shinier surface.
26. Useful tips: Pour some water into a baking dish and put it at the bottom of the oven, then the water vapor will protect the surface of the pastry from getting burnt.
27. To prepare for the braided milk loaf, put a little flour on hand, take a piece of loaf piece and roll it into 40 cm long.
28. Put the 4 rolls of dough quite far apart from each other, but all tops stick to one another.
29. Pinch together the 4 dough pieces on top and make a crossed line with each other until the dough is finished.
30. Folded the end under.
31. Let the braided milk loaf rise in a warm place and bake it in an air circulating oven at 180 degrees Celsius for about 40 minutes.