5 teaspoons yeast
1-1/4 cups warm soy milk
2 teaspoons salt
1/4 cup evaporated cane juice sugar
3 cups flour

1-1/2 cups EarthBalance butter
1/4 cup flour

In a large bowl, sprinkle the yeast over the warm milk; stir and let stand a few minutes to soften. Add salt and sugar; mix well. Pour in flour and mix briefly, just until it comes together. Set aside to prepare butter mixture: cut cold butter into small chunks onto work surface; sprinkle with flour and smear together with palm of hand; shape into rectangle 4 by five inches; place between wax paper or plastic wrap and roll to 7 x 9 inches; refrigerate.

Roll out dough to 10 x 14 rectangle. Place prepared butter at one end and fold over the top. Roll out again, then fold into thirds, wrap and refrigerate 30 minutes. Roll out and fold in thirds; wrap and refrigerate 45 minutes. Roll out and fold in thirds; wrap and refrigerate 60 minutes. Repeat one last time.

Divide dough in half. Roll one of the two halves into 12 by 16 rectancle. Cut lengthwise into three strips. Cut each strip into 4-inch squares. Fill and shape each dough as desired (e.g., make diagonal cuts at corners and fold over filling to make a pinwheel). Place on baking sheets and let rise about one hour. Brush with soy milk and bake in preheated oven at 400 degrees for about 12 to 14 minutes. Brush with icing.

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