Line a 26cm round springform pan with baking paper.
Place the risen, vegan, sweet yeast dough on a floured work surface and gently press it flat so that you get a large, round flatbread.
Divide this into 5 equal pieces with a spatula. Knead them lightly again, shape them into balls and let rise covered for 15 minutes. The best way to do this is to use a damp kitchen towel so that the dough does not dry out. Now roll out the 5 balls of dough into long ovals, the dough should be about 1/2 cm thick.
Take the pastry card or a sharp knife and cut the oval halfway down one side, in very thin strips.
Put some filling on the closed side of the oval and fold the dough around the filling on the left and right. Then roll up the filled dough so that the incised part is on the outside.
Then lay out the rolled up dough pieces on the edge of the springform pan. So that a circle forms with a hole in the middle.
Cover again and let rise in a warm place for 60 minutes until the dough has roughly doubled in volume.
Note: If you want to prepare the sweet bread in the evening and bake it fresh for breakfast, then you can skip this last walking time. Instead, put the finished bread in the baking pan, covered with a plate or a cake platter, in the refrigerator. There it can then go on very slowly overnight. Then in the morning just continue with the recipe from here. Now brush the raw, risen wool bread with soy milk.
Preheat the oven to 170 ° circulating heat while the dough rises again.
Bake the wool roll bread for about 18-20 minutes, until the sweet wool roll bread has a golden brown crust.
Let cool, then take out of the mold.Good Appetite!