The absence of milk-derived ingredients in a fermented dough confection, enriched with cinnamon and a sweetener, allows individuals with lactose intolerance or dairy allergies to partake in a traditionally dairy-rich dessert. For instance, plant-based milk alternatives and vegan butter substitutes can replace conventional dairy components in the recipe.
Such adaptations expand dietary options and cater to evolving consumer preferences. The incorporation of sourdough starter introduces a tangy flavor profile and may improve digestibility compared to yeast-leavened counterparts. This addresses not only dietary restrictions but also potentially enhances the nutritional profile of the baked product.
