Vegan Buchteln

Ingredients for 4 servings:

• 125 ml plant milk (plant drink) or oat drink
• 15 g fresh yeast
• 250 g flour
• 35 g powdered sugar
• ¼ tsp vanilla powder
• 1 pinch of salt
• 35 g margarine, vegetable for the dough
• ½ lemon(s), zest
• 35 g margarine, vegetable for the mold and for spreading
• 250 g strawberries
• 2 stalk(s) rhubarb
• 1 packet of vanilla sugar, approx. 8 g
• 2 tbsp coconut blossom sugar, alternatively brown sugar
• 1 tbsp lemon juice
• 2 tbsp water
• 1 tbsp starch flour, e.g. cornstarch, for binding

Instructions

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

Heat the milk until lukewarm. Crumble the yeast into the milk and dissolve it with a whisk. Place the flour and powdered sugar in a mixing bowl and knead with the remaining dough ingredients for about 5 minutes until you have a smooth yeast dough. Cover the dough and let it rise in a warm place for 30-60 minutes. Melt the margarine and brush it onto an ovenproof dish. Divide the yeast dough into 8 equal pieces. Shape the dough pieces into rounds and press the ends together. Place the Buchteln in the dish, seam-side down, and brush with the melted margarine. Cover and let it rise again in a warm place for about 20 minutes. Preheat the oven to 170°C (top/bottom heat). Bake the Buchteln on the second rack from the bottom for about 25 to 30 minutes, depending on their size. Dust the Buchteln with powdered sugar before serving and enjoy lukewarm. For the compote, wash the strawberries and rhubarb and cut into pieces. The rhubarb doesn’t need to be peeled; just trim the ends. Place the pieces in a pan, add the remaining ingredients except for the cornstarch, and simmer for about 20 minutes over medium heat, stirring occasionally. After 20 minutes, thicken the compote with the cornstarch if it’s too runny. To do this, whisk in the cornstarch and bring the compote back to a boil briefly. The compote tastes fantastic with Buchteln or other desserts.