Ingredients:
Dough:
1 1/4 cups warm almond milk
1 packet (2 1/4 tsp) active dry yeast
3 cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
1/2 cup vegan butter, cold and cubed
For the Vegan Butter Block:
1 cup vegan butter, cold
For the Glaze:
1/4 cup apricot jam (or other fruit jam)
1-2 tbsp warm water
Instructions:
This cake is absolutely amazing, hands down one of the best I’ve ever made
LEMON CAKE ROLL
FRIED POTATOES AND ONIONS
Why People Aren’t Using Top Sheets On Beds Anymore
I grow tomatoes with the trick my grandfather taught me! Generous harvest
Breaking: Bud Light Suffers Nearly $500 Million Loss in a Single Day Despite Super Bowl LVIII Ad
Christmas Sugar Cookie Decorating Board
SLOW COOKER BEEF TIPS
Crockpot Chicken Cordon Bleu with Stuffing