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Preheat oven to 180 degrees.
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Melt the butter in a small saucepan. Remove from the heat and add the plant milk. Mix well and set aside.
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Add the flour, yeast, sugar and apple sauce to a mixer with a dough hook and mix for 30 seconds.
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Add the plant milk and butter mix with a pinch of salt to the mixer and mix well on a low speed for about 5 minutes until a very soft dough forms.
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Shape the dough into a ball, brush with oil, place in a large bowl, cover the bowl with cling film and set aside for about 1 hour until the dough has doubled in volume.
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Meanwhile, line the tin with parchment paper. Alternatively, grease the tin with margarine.
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Split the dough in half.
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Flatten out one half using a rolling pin, rolling it as thin as you can (about 2 mm thickness ).
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Spread half of the filling onto the flattened dough using a spatula and roll into a cylinder shape.
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Use a sharp knife to cut in half lengthwise.
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Twist the two halves around each other and place in the tin, cover with cling film and let rise for about 45 minutes.
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Repeat steps 7-10 with the other half of the dough.
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You can brush any leftover filling over the dough and sprinkle with sugar.
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After letting the dough rise for 45 mins, the two cakes are ready to go into the oven. Bake for about 40 minutes until they are firm to the touch.
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Remove the two cakes from the oven, put on a rack to cool and cover with a towel. Let cool for 1 hour.
