Melt yeast in a bit of warm vegetable milk, add it to 70 g of flour and 20 g of margarine.
Knead and shape the dough into a ball, cover and set aside for 40 minutes.
Add remaining flour, 30 g of sugar, one pinch of salt and enough vegetable milk to knead.
Roll dough to a rectangle and spread out remaining margarine mixed with the sugar.
Roll the dough and cut into pieces. Place first slice in the middle of a floured and buttered cake tin and make one or more circles with others around it, cover and set aside for 1 hour and half.
Bake in a 160 oven for 25-30 minutes.

350 gram flour
110 gram sugar
120 gram margarine
25 gram yeast
non-dairy milk (or water)
salt