Bohemian Buchteln

Ingredients for 4 servings:

• 500 g spelt flour
• 100 g cane sugar
• 250 ml oat milk (oat drink), lukewarm
• 2 tbsp rapeseed oil
• 1 cube of yeast
• 125 ml oat milk (oat drink)
• 100 g poppy seeds, ground
• 40 g cane sugar
• 1 tsp lemon zest, organic
• some soy cream (Soy Cream Cuisine) for brushing
• some powdered sugar for sprinkling
• some margarine for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

Vegan warm yeast dumplings with poppy seed filling and powdered sugar

For the yeast dough, sift the spelt flour into a mixing bowl, make a small well in the center with your fingers, and crumble in the fresh yeast. Add the sugar, lukewarm oat milk, and oil and knead everything (ideally in a food processor) until you have a smooth, homogeneous dough that pulls away from the sides of the bowl. Shape the yeast dough into a ball and make a small cross-shaped cut in the top with scissors. Cover and let rise in a warm place for 50 minutes, until it has doubled in size. Meanwhile, for the filling, bring the oat milk to a boil in a small saucepan, stir in the cane sugar and ground poppy seeds with a whisk, and simmer for 2 minutes. Remove the pan from the heat and let the mixture swell for a moment. Then stir in the lemon zest. Knead the risen yeast dough thoroughly again and divide it into 11 equal pieces (approx. 75 g per Buchteln). Then shape the dough pieces into balls and flatten them to about the size of a small saucer. Place a tablespoon of poppy seed filling in the center, pull up the edges of the dough, press the tops together firmly, shape them into balls again, and place them upside down next to each other in a greased baking dish. Cover and let rise for another 15 minutes. Brush with soy cream and bake in a preheated oven at 175°C for about 30 minutes. Lightly sprinkle the Buchteln with powdered sugar and enjoy lukewarm or cold. Tips: The poppy seed Buchteln also taste delicious with homemade vanilla sauce. Sift 25g of cornstarch into 375ml of oat milk, add 1 sachet of vanilla sugar, 2 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon, and bring to a boil while stirring until the desired consistency is reached. Add 1 pinch of fresh vanilla, if desired. Or serve the unfilled Buchteln with mulled wine sauce. To do this, simmer 500 ml of vegan mulled wine in a saucepan for 5 minutes. Combine 3 teaspoons of cornstarch with 2 tablespoons of lemon juice and stir into the mulled wine. Bring back to a boil, then let cool to lukewarm, stirring occasionally. Alternatively, fill the Buchteln with nougat (250 g), Powidl (260 g plum jam mixed with 2 tablespoons of rum), or fruit jam (1 jar).