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! 😃
Thanks Cathy. These look tasty!
Yes, simple but they taste very good, especially warm out the oven! 😉
They look so delicious – I’d like to try one!
A shame technology doesn’t make it possible yet! 😉You will simply have to try the recipe Meg. Thanks for visiting. 😃
They look and sound delicious! What is ‘strong’ flour? Self-rising?
Bread flour. It has been milled more finely than normal flour from hard grain, and has more gluten/protein in it which increases the elasticity in bread dough. You can use normal cake flour though too..
Cathy your typical Bavarian sweet buns look delicious! And they seem very easy to do. Thanks for your vegan recipe. Have a happy weekend. Very affectionate greetings from Margarita😊😀
Thanks Margarita. Wishing you a good weekend too. 😃☀️
They look fab. How long do they keep?
Ten minutes?! 😀 No, seriously, they do not taste as good the next day in my opinion, but it is a matter of taste. My partner loves them the next day with jam on!
LOL! They do look seriously good. I’ve bookmarked this page and will give them a go in the build up Christmas.
They are good with a hint of cinnamon or vanilla mixed in the sugar coating… a bit more Christmassy. 😉
They look so good Cathy and not just because I gave up all breads 4 weeks ago 🙂
I hope that is only a temporary measure Eunice! 😉
Yes me too 🙂
This is a wonderful recipe, Cathy. I can’t wait to try it. Maybe tomorrow! 😉
So glad to hear that Debra! Enjoy!
Will be trying these in Texas, post haste!
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Looks simple but delicious, and vegan is a plus!
Thanks Petrina!
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