VEGAN MUCROS
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!
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