The best vegan apple-pear pie you want to make

If you know me you know very well that I am totally in love with all kinds of croissants, croissants, strudels, and other similar pastries. When you put those beautiful buns in a cake form it looks like delicious apple-pear pie rolls that you won’t be able to resist. Guarantee!

For me not so long time ago, homemade buns or anything to do with yeast seemed to be quite a task and I would simply be intimidated by it. However, I believe that arming yourself with knowledge things don’t seem so scary anymore ( ever hear of the term “knowledge us power?” -😉 ). So let’s talk about yeast.

what is yeast:

Yeast is a fungus. Yep, you heard that one right correctly. Yeast is alive, it is a fungus, and you can find it everywhere. As the yeast grows, it converts its food (in the form of sugar or starch) into alcohol and carbon dioxide through the process of fermentation.

types of yeast:

1. Natural yeast – this yeast is everywhere. It is floating in the air, it is living on our skin and in our bodies, and is in the grains we eat. A natural yeast starter (aka wild yeast starter or sourdough starter) is a culture of natural yeast cells and good bacteria that is used instead of dry or fresh yeast to leaven bread. 
2. Fresh yeast – Fresh yeast, sometimes called cake yeast or compressed yeast, is a block of fresh yeast cells that contains about 70% moisture and is commonly used by baking professionals. It is a highly perishable product that must be kept in the refrigerator.
3. Dry yeast – Dry yeast is a commercially made form of yeast. The yeast cells have been dried out and therefore are in a dormant state. This makes dry yeast shelf-stable and gives it a much longer shelf life than fresh yeast.

Bear in mind that yeast is very sensitive to temperature. Cold temperatures slow yeast activity down on the other hand warm temperatures speed up the activity of yeast.

what to look out for when working with yeast:

• yeast needs moisture. Moisture will wake up the cells of yeast as dry yeast is in a dormant state. Keep in mind it still needs food 👇.
• it needs food and it is sugar. When yeast is given moisture and a food source it starts feeding. As it feeds, it produces carbon dioxide gas which makes our cake or bread dough rise.
• All the above is called Proofing your yeast. It is a process of hydrating the dry yeast in liquid and adding a pinch of sugar. This process wakes the yeast up from its dormant state and gives it a food source to feed on.
• salt – it acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your dough. Adding salt prevents the yeast from reproducing too quickly. On the downside, salt can kill the yeast. You wouldn’t want to add your salt into the liquid you proofed your yeast in. I always try to keep them separate.

Let’s do this!

Now that you have basics on the scary living thing that is the yeast you can be confident in the making of today’s recipe for this apple-pear pie cinnamon rolls 😁 How cool is that?

Today I am not afraid of a little mess, sticky dough, or rising yeast. With the lightness of spirit, I knead the dough, then form snails or balls, add fruit, jam, or pudding. The oven completes the work.

This vegan apple-pear pie cinnamon scrolls recipe creates extremely tasty and fluffy yeast buns filled to the brim with apples and pear. They are temptingly light and soft, and the addition of orange peel to apples gives them a unique aroma and sweetness. You will get about 12 sweet rolls from the given ingredients ( it depends on how big you will cut them). They also stay fresh the day after baking (if they last, of course). Another bonus if you are planning your meals: this is your meal prep-friendly snack 😁✌.

As always I buy my ingredients at the source bulk food. Highly recommend!