For the yeast dough: 7 g dry yeast-50 g of sugar-300 ml oat milk lukewarm-1 tablespoon of flaxseed crushed-500 g wheat flour- 80 g of vegan butter-Zesten 1/2 lemon-For the filling: 150 ml rosehip jam or other favorite jam also-1 tbsp vegan butter liquid-powdered sugar
This is the name of the dish we have chosen for you; Vegan Donut From the Oven.
Under what name do you know the sweet yeast particles? Berliners, pancakes, donuts or maybe crepes?
The filling is different depending on the region, but mostly jam is involved. In Franconia, they are traditionally filled with sweet and sour rosehip marmalade, or, as my mother says, “Hiffenmark”. This is also my absolute favorite station wagon and if you do not know the Berliner like this: definitely try it!
When carnival jokes like Berliners filled with mustard, it shakes me, and Jörg, the strict confectioner in the latest invention, the “Mettkreppel” was alert. So in the vegan version, of course.
As you have already read from the headline and why you probably are here too: Our carnival fritters do not have to be fried cumbersome and greasy. We simply bake them in the oven. Since then may also like to be pushed one to two more.
Sounds like a good deal, right?
For the yeast dough
7 g dry yeast
50 g of sugar
300 ml oat milk lukewarm
1 tablespoon of flaxseed crushed
500 g wheat flour Type 405
80 g of vegan butter
Zesten 1/2 lemon
For the filling
150 ml rosehip jam or other favorite jam
1 tbsp vegan butter liquid
Mix the dried yeast and sugar with
Vegan Donut From the Oven
250 ml of concentrated milk (max 35 ° C) and let stand for 10 minutes. Mix the flaxseed with 2 tablespoons of water and put aside. Melt margarine at low temperature.
Knead flour, lemon zest, margarine, linseed and yeast mixture in the food processor for 20 minutes on a high level. Then cover the bowl with a clean, slightly damp cloth and let it rise in a warm place for 60-90 minutes until the dough has doubled.
Then split into 80 g heavy dough pieces and work around. Place on a baking sheet covered with baking paper and let it rest for another 30-40 minutes.
Preheat oven to 180 ° C top / bottom heat.
Spread the donuts generously with the remaining plant milk and bake on a medium rack for 15 minutes until golden brown. Then cool on a wire rack. Meanwhile warm the jam in a pan lightly. Pour into a piping bag with filling spout and fill each donut with a little jam.
Finally, brush with a little liquid margarine and sprinkle icing sugar.
We recommend for you: Colorful vegetable salad