Combine soy milk, sugar, and coconut oil in a small pot.

Warm gently over low heat until the oil is melted.

Let cool until luke warm.

Add the flour to a large bowl. Make a well and add the yeast (even if it’s instant).

Pour the liquid mixture into the well and let sit for 10 minutes.

Add salt and knead the dough well.

It’s sufficient to knead this dough for 2-3 minutes. It should still be sticky and the gluten will continue to develop while you let it rest and rise. So don’t worry about it being sticky.

Cover with a damp kitchen towel and let rise in a warm place for 45 minutes.

Meanwhile prepare the filling by combining all ingredients.

Mix well and set aside and grease a donut pan, if you have one.

Preheat the oven to 180°C (350°F)

Roll the dough into a rectangle, about 36 x 30 cm.

Spread the filling on top.

Fold the bottom third of the dough up to the centre and then fold the remaining dough over the top, as if you were folding a letter.

Roll the dough into a rectangle again (30 x 15 cm).

Cut the dough into 12 15 cm long strips.

Twist them into shape and place them in the donut pan.

Make sure to seal the edges.

Cover the mohnkringel and let rise for 30 minutes.

Bake for 25 minutes until golden and remove from oven.

Let cool completely before serving.