Well, this was supposed to be a create52 post, but it doesnae seem to be working at the moment.
So here goes. In Germany, my cousin can usually be relied on the make a scrumptious vegan easter bread big enough to feed a small country, so that everybody can happily spend the easter weekend eating. Here, I'm on my own, so I had to finally get off my bum and get my own.
I used this recipe as a starting point, but couldn't be arsed with the potato faff in the dough, and left the prunes out of the filling. I added about 1 1/2 Tablespoons of toasted oatmeal, to thicken it up, though. Oh, and I halfed the recipe, as well.
If this doesn't make sense to you, here's the recipe:
Dough:
500g flour
100g sugar
100g (I think) margarine
1 packet of fast action dry yeast
about 3/4 cup of handwarm soyamilk
Mix everything together and leave to rise, either in a warm place for a couple of hours, or over night in the fridge, which is what I did.
Filling:
3/4 cup pecans, chopped and toasted
3/4 cup poppy seeds
3/8 cup sugar
1 heaped tablespoon of margarine
1/4 cup soyamilk
1 1/2 tablespoons of oatmeal, toasted
grated zest of one lemon
1/2 teaspoon cinnamon
After it's risen, split the dough in 3, roll each third into a rectangle, spread with 1/3 of the filling and roll up. Place the 3 strands onto a baking tray and braid them - you can stick the ends together by brushing them with a bit of soyamilk.
Bake for about 50 mins, at gas mark 4 - I turned it down to about 3.5 after about 30 mins, though, to avoid it getting too dark.
Ice with a simple icing sugar/ lemon juice mix.
As you can see, it split a bit during baking. If you want to avoid that, maybe keeping the dough quite thick and the rolls quite loose might help. It tastes yummy, anyways!
High Jinks and Hidden Gems
6 years ago
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