I saw this recipe in a cooking show on tv and had to try it out … of course vegan.

You can enjoy this pastry unfilled or filled, with or without icing.

INGREDIENTS ( 12 pcs)

for the dough

• 200 g spelt flour
• 400 g wheat flour
• 2 sachets dried yeast
• dash salt
• 250 ml warm water
• 100 g vegan cold butter

for the covering:

• 200 g vegan butter (room temperature)
• 100 g brown sugar
• zests from 4 Lemons
• some soy milk to spread

optional:

for the filling

• juice from 4 lemons
• 300 g soy yoghurt
• 1-2 tablespoons sugar
• 1 tablespoon rice- or agave syrup

for the icing:

• powdered sugar
• lemon juice

PREPARATION

• Mix slowly both types of flour, yeast, salt and water in your kitchen machine with the dough hook.
• Add the cold butter little by little.
• Knead the dough for at least 10 minutes.
• Put the dough in a bowl and let it rest for 1 hour ( covered with a dish towel)
• Preheat the oven to 200° C.
• Put a sheet of baking paper on a baking tray.
• Spread some flour on your working table and divide the dough into 6 pieces.
• Start with one piece: roll out the piece with a rolling pin to a rectangl. The dough should be as thin as possible.
• Apply some warm butter (room temperature) onto dough and sprinkle sugar and lemon zests generously over it.
• Then you tighly roll the dough piece beginning from the short side and halve it lengthwise with a sharp knife.
• Knot each half like a pretzel and put them on the baking tray.
• Do the same with the remaining 5 dough pieces.
• Let them rest at a warm place antill the double their sice.
• Spread some soy milk onto them.
• Bake them for 20-25 minutes until they are golden brown.
• Let them cool down.

optional:

icing:

• mix powdered sugar and lemon juice
• put it aside

filling:

• concentrate the juice from 4 lemons in a little pot with high temperature ( until you get 1/3 of the liquid)
• Let it cool down
• Drain the yoghurt with a tight sieve for at least half an hour to get rid of the „whey“.
• Mix the drained yoghurt together with the lemon sirup, sugar and rice-/agave-syrup.
• Stuff the mass into a pastry bag with a long nozzle.
• Fill the MuCros by piercing the nozzle into the dough.
• Sprinkle some icing on the MuCros or dip the heads of the MuCros into the icing.
• Let the icing get dry
• Enjoy!