Prepare the yeast dough:

Choose a large mixing bowl, as the yeast dough will at least double in size.

Mix all the dry ingredients in the bowl – flour, cinnamon, vanilla sugar, dry yeast, and salt.

Melt the butter in a saucepan and add all the wet ingredients – the oat milk, maple syrup, and apple sauce, but only heat up to 30°C (85° F).

Add the liquid to the flour mixture and knead it into an elastic dough ball. Cover it with a clean kitchen towel and leave it in a warm place for about 1 hour until it has approximately doubled in volume.

Prepare the sea buckthorn filling:

Simmer the frozen sea buckthorn berries in a pan for three minutes.

Add the sugar and while stirring simmer until the sugar has dissolved.

Pour the mixture into the sieve and strain until only the seeds and skin remain.

Add agar-agar to thicken it. You can stir it up again with a fork if it turns into a solid jelly.

How to make a yeast flower:

Place baking paper on the base of your spring form and grease the sides. Don’t assemble the form just yet.

Flour the work surface, place the risen yeast dough on it, and divide it into three equal parts.

Shape the first part into a pizza shape with your hands, use the ring of the springform pan to check the diameter, and place the round dough on the springform base.

Spread half of our delicious sea buckthorn fruit mixture on the yeast base.
Form the next “pizza” and place it on top.

Spread the rest of the sea buckthorn on top and place the third rolled-out dough on it.

Take a glass with a diameter of approx. 8-10 cm and press the edge of the glass into the center so it leaves a round impression. Cut 16 equal insertions into the dough. The marked round spot should remain untouched.

Take two adjacent strands and twist them against each other three times. Repeat until all the strands are twisted. Carefully place the springform on the base.

Cover the dough with the cloth again. Place the tin in a warm place for 30 minutes and leave the yeast to rise again.

Set the oven to 200°C (390°F) and bake the yeast flower for 20 minutes until the top is lightly browned. Remove the springform ring, turn around the yeast cake, and bake the white underside for 15 minutes until it is also lightly browned. It should sound hollow when you tap on it – then it is ready.

I dusted the cake with powdered sugar before serving.