Mulled wine horseshoe

Finely rub together the flours and coconut fat. Make sure the coconut fat is at room temperature so it incorporates evenly. Dissolve the yeast, sugar, and salt in the liquids (coconut milk and water) and add to the flour-fat mixture. Mix briefly into a smooth dough.

Leave the dough to proof for 30 minutes at room temperature. Then wrap well and store in the refrigerator. If the dough is not used the next day, freeze it.

Pour the hot red wine-apple juice mixture over the dried steamed apples, dates, candied orange peel and cinnamon. Let soak for 1 hour. Then blend in a Stephan mixer until smooth and spreadable. Process immediately.

Storage: When tightly sealed, the filling can be stored in the refrigerator at 5°C for up to 2 weeks.

Roll the grated yeast dough to 2 mm thickness and let it relax in the freezer at -18°C for 30 minutes. Cut into rectangles measuring 6×15 cm. Lightly brush the edges with water.

Pipe 45 g of the mulled wine fruit filling along one long side of each rectangle.

Fold the dough over the filling, press the edges firmly, and carefully roll each piece to a length of about 18 cm. Shape into horseshoes and place with the opening facing up on baking sheets lined with silicone paper.

Cover and leave to proof at room temperature for 60–75 minutes.

Brush the proofed pieces with oat milk. Bake in a moderate oven. After about 3 minutes, introduce a little steam, and bake until the horseshoes are golden brown.

While still warm, brush the horseshoes with clear jelly. Dip the ends in coarse sugar.