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- 2¼ tsp. (1 pkg) active-dry yeast
- ½ tsp. + ¼ scant cup granulated sugar
- ¼ cup water, lukewarm (~115° F)
- ½ cup almond milk milk, at room temp.
- 2 TBSP. packed brown sugar
- 1 tsp. pure vanilla extract
- 1 egg
- 1 egg yolk
- 2¾ c. all-purpose flour + more for kneading
- ¾ tsp. salt
- 4 oz. (½ cup) goat butter, softened
- for the filling:
- ½ cup packed light brown sugar
- ½ cup finely chopped walnuts
- ½ cup dried apricots, chopped
- 1 TBSP. ground cinnamon
- ½ tsp. salt
- pinch ground cloves
- 3 TBS. pure maple syrup
- ¼ cup goat butter butter, melted
- for the glaze:
- 1 cup powdered sugar
- â cup almond milk
View Full Recipe at The Ginger Cook
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