Vegan Buchteln

Ingredients for 3 servings:

• 250 g spelt flour
• 125 ml oat milk (oat drink)
• 15 g fresh yeast
• 35 g powdered sugar
• ¼ tsp vanilla powder
• 35 g vegetable margarine
• ½ lemon(s), zest
• 1 pinch of salt
• Margarine, melted, for the mold and for spreading
• n. B. Jam for the filling

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

Crumble the yeast into the lukewarm oat milk and dissolve it while stirring with a whisk. Put 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 60 minutes. Brush an ovenproof dish with melted margarine. Divide the yeast dough into 6 equal pieces. Fill the dough pieces with jam and shape into rounds. Press the ends down. Place the Buchteln in the dish with the seam side down and brush with the melted margarine. Cover and let it rise again in a warm place for about 20 minutes. Bake in an oven preheated to 170°C (top/bottom heat) for about 25 to 30 minutes on the middle rack. Dust the Buchteln with powdered sugar before serving and serve lukewarm.