The absence of milk-derived substances in a fermented dough confection, enriched with cinnamon and a sweetener, permits people with lactose intolerance or dairy allergic reactions to partake in a historically dairy-rich dessert. As an illustration, plant-based milk alternate options and vegan butter substitutes can substitute standard dairy parts within the recipe.
Such variations develop dietary choices and cater to evolving client preferences. The incorporation of sourdough starter introduces a tangy taste profile and should enhance digestibility in comparison with yeast-leavened counterparts. This addresses not solely dietary restrictions but additionally doubtlessly enhances the dietary profile of the baked product.
