Sometime it is good to have a delicious recipe at hand, which works well for those, who are not eating milk, eggs or wheat. For me, it is important that these recipes do not taste like “replacements” but are delicious stand-alone recipes.
The Spelt Potato Braid is one of this recipes. The dough is made without milk or eggs and if you replace the egg for glacing with the optional shiny glazing mix the recipe is vegan. The potato keeps the dough moist and tender, and a good portion of almond butter supplies the dough with an extra portion of fat and adds flavour. The almond flavour can be further enhanced when some grounded tonka bean is added to the dough, too.
And so, the braid is delicious and full of flavour: a braid with tendency to be a new favourite!
I love “Hörnchen” the halfmoon shaped pastry made of sweet challah or brioche dough since my childhood. And since I made the delicious Kifle I catched the “Hörnchen” fever once again. And so it was out of question what the third recipe for my vegan “one for all” sweet spelt dough had to be. They can be baked with reduced or no sugar, too. Then they are great with hearty spreads as well.
To achieve the form of this soft, fluffy breakfast pastry it is important to roll the dough out into a long and very thin oval and then roll it up again with some tension. To prevent them from touching each other while baking I worked the dough in two batches.
For a shiny brown crust I used a glaze made from roasted starch and water and applied before and after baking. The shine of this glaze is nearly as strong as the traditional egg glaze. Optional sprinkled with poppy seeds, this “Hörnchen” are the perfect breakfast treat fitting not only for those with dietary restrictions!
I get the question for a sweet yeast dough without egg, milk or wheat regularly. Depending on the dietary restrictions I sent the readers to this, this or that recipe. A dough “without everything” was missing until now. And so I promised to fill this gap.
The recipe I designed is a aromatic vegan spelt dough. Similar to my favourite braid I used here a mixture of firm and liquid fat: vegan margarine and oil. And while in a butter braid the butter flavour is very prominent, in this recipe a oil made of roasted walnuts takes over this role.
The dough recipe is a basic recipe which can be used in many different recipes. I used it to bake this braid, vegan spelt Hörnchen and nut pastry. The other recipes will follow in the next weeks.