Recipe Index

Ingredients

• 4 cups all purpose flour 17 oz
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg freshly grated
• 1/2 cup plant-based milk
• 1 tablespoon apple cider vinegar
• 2 tablespoons ginger freshly grated
• 1 tablespoon vanilla
• 3/4 cup brown sugar
• 1 tablespoon molasses
• 3 tablespoons avocado oil extra virgin

Method

1. Grease a baking tray and dust it with flour to prevent the bullas from sticking while baking.
2. Preheat the oven to 350°F.
3. Make the soured milk by adding the apple cider vinegar to the plant-based milk. Set aside for ten minutes; it should appear lumpy.
4. Sift the flour and baking soda together in a large bowl. Add the ground cinnamon, salt and nutmeg, and whisk until evenly distributed.
5. In another bowl, combine the soured milk, sugar, ginger, vanilla and molasses.
6. Make a well in the middle of the dry ingredients and slowly incorporate the wet ingredients. Combine until a sticky dough forms.
7. Transfer the dough to a floured surface, dust your hands with flour, and knead until a smooth ball forms.
8. Dust a rolling pin with flour and roll the dough to about 1/2 inch thick, bearing in mind that the bullas will rise in the oven.
9. If the dough sticks to the surface or your hands, sprinkle on a little flour at a time to prevent the dough from getting too dry.
10. Cut the bullas out in circles with a bowl or a biscuit or cookie cutter. Knead and re-roll the excess dough until all or most of it is used up.
11. Place the bulla cakes on the baking tray, leaving enough room between each one if you want them to remain perfectly round.
12. Bake for 15 to 20 minutes, until golden brown or a skewer inserted in the centre comes out clean.
13. Serve hot, or let the bullas cool and serve with your desired pairing.

Prep: 20 minutes · Cook: 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data