Vegan nut-raisin pretzels

Ingredients for 4 servings:

• ½ cube of yeast, fresh
• 1 tsp sugar or honey (for a non-vegan version!)
• 6 tbsp soy milk (soy drink), lukewarm, a little more if necessary
• 200 g flour, or a little more if necessary, for kneading
• 100 g wholemeal flour
• 150 g hazelnuts, ground
• 50 g muesli or oat flakes
• ½ tsp salt
• 100 g margarine, soft
• 100 g raisins
• 100 g hazelnuts
• 1 tsp cashew nuts
• 1 tbsp rum or apple juice
• 4 servings of egg substitute

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Sugar-free possible

First, crumble the yeast into the lukewarm milk and mix with the sugar or honey (then the dough is no longer vegan!). Let stand until bubbles form. Meanwhile, combine the dry ingredients (except the raisins and nuts) in a large bowl. Add the margarine and egg substitute (e.g., 4 tablespoons of soy flour mixed with 120 ml water) to the yeast milk. You can add sugar to taste if you like; I omitted it. Add the dry ingredients and knead well for at least five minutes. Knead in the raisins and nuts last. Dust the dough with flour, cover, and let it rest in a bowl in a warm place until it has increased in size. Then divide the dough (4 large Weckmänner or 8 small ones) and shape it into little men. Cut into the arms and legs. Brush with soy milk and make a face with raisins (I still had cranberries) and cashews, then brush the face on top. If necessary, let the dough pieces rise for another 15 minutes, then brush them again before baking. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes. Serve with nut butter and jam. Tip: You can also prepare the dough in the evening, place it in a large, airtight bowl in the refrigerator overnight, and then knead it again in the morning to warm it up before using.