To make the dough, place half of the flour in a large bowl.

Crumble 5 grams of fresh yeast over the flour and add the water.

Let sit for 5 minutes.

Knead everything into a stiff dough and let rise at room temperature for 5 hours. (Or over night in the fridge. If you use the fridge, let the dough come back to room temp before proceeding.)

Once your dough is ready, combine soy milk and raisins in a small saucepan. Bring to a boil and remove from heat immediately.

Let cool to room temperature, then stir in remaining yeast and sugar.

Stir until yeast is dissolved.

Add the soy milk mixture, the remaining flour, chopped almonds, margarine, salt, and dried clementine peel to the prepared dough and knead until all ingredients are incorporated and the dough is smooth.

Place in a bowl, cover, and let rest for 45 minutes.

On a floured surface, roll the dough into a rectangle, about 36 x 48 cm.

Cut the dough into 12 12x12 cm sized squares.

Brush the corners of each square with a bit of water, then fold each corner into the centre and press down gently. Transfer the squares to two baking sheets lined with parchment paper.

Cover with clean kitchen towels and let rest for 30 minutes.

Meanwhile preheat the oven to 200°C.

Place 1/2 teaspoon of jam in the centre of each roll.

Place 1 baking sheet in the hot oven and bake for 15 minutes, or until golden brown.

Repeat with the other sheet. Let the rolls cool completely before dusting with powdered sugar. Serve on the same day.