Vegan caramel apple kolaches

Pour the proofed yeast into a big bowl with the sugar and salt.

Mix the applesauce with the baking powder (the egg replacement) and add, then the combined vegan sour cream and oat milk.

Add most of the flour and combine by hand, about 15 minutes, until the dough comes together.

Transfer to a lightly greased bowl and let rise overnight in the fridge.

For the vegan caramel, combine light brown sugar, coconut cream and a little flour in a pot on high, stirring constantly until it bubbles, then a little longer until thick; take off the burner.

Cook the chopped apples with lemon juice, brown sugar, vegan butter and two tablespoons of the caramel until the apples are soft.

Strain, saving the juice in a bowl beneath; cool the apples in a separate bowl; return the juice to the pot and cook down almost to a syrup; spoon about two tablespoons of it over the apples.

For the posipka topping, rub flour, sugar and cinnamon with vegan butter by hand until fluffy with some small balls; set aside.

Cut the chilled dough into fourths, shape each into a disc and cut it into five equal parts; roll each into a ball on a greased or parchment-lined baking sheet.

Rise for about an hour.

Press a deep indentation into each ball; fill generously with the apples, with caramel underneath if wished, and sprinkle heavily with the topping.

Bake about 20 minutes until lightly browned.