As November is traditionally Vegan Month I thought a traditional recipe from Bavaria might go down well. These are simple buns, made with a yeast dough, sweetened slightly and served dusted with sugar/icing sugar.
They have various names here, depending on where you live, but my Man of Many Talents knows them as ‘Rohrnudeln’ – oven noodles! His Grandmother used to make them and they were a filling treat for hungry boys.
Here is my vegan recipe for them.
Sweet Buns
- 300g strong flour (2 1/2 cups)
- 100g plain flour (3/4 cup). (or all plain)
- 50 g (raw cane) sugar (1/5 cup)
- 1 packet instant yeast (7g or 2 1/4 tsps)
- Pinch of salt
- 1 tbsp vegetable oil
- 150 ml lukewarm water (5 oz)
- 150 ml lukewarm soya (or other non-dairy) milk (5 oz)
- A little soya milk or cream and melted vegan butter/margarine for brushing
- Extra sugar (caster sugar or icing sugar) for sprinkling
Sift the flour, salt and sugar into a bowl and add the yeast. Stir in the water and soya milk. Mix and then knead briefly until it is a soft ball of dough. Place in a clean bowl, brush all over with a little vegetable oil, cover and leave in a warm place to rise for about 1 hour.
Preheat the oven to 190°C (375°F)
Punch down the dough and roll out into a long sausage shape. Cut into twelve equal pieces and roll each piece into a ball. Place close together into a greased ovenproof dish (my dish is about 24 x 20 cm … 9×8 inches?) and leave to rest another 15 minutes. Then brush with milk/melted butter or margarine and bake for 25 – 30 minutes.
When golden brown, remove from the oven and brush with milk and butter again, and immediately sprinkle caster sugar over them. Leave to cool a little before serving, dusted with more sugar/icing sugar as desired.
They remind me a bit of doughnuts. 😃 They are best eaten fresh, and taste very good with custard, but on the next day try slicing them and spreading jam over them! 😉
Enjoy! 😃
Words and Herbs 