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4 tbsp softened vegan butter 1 ½ cups powdered sugar Instructions Prepare the dough by mixing the warm almond milk, melted vegan butter, maple syrup, and salt. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If baking with gluten-free flour, add apple cider vinegar and mix. Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to set my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten-free all-purpose flour, the dough will rise slightly less than the dough containing gluten.

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