Summary

Ingredients

For the dough:

• 500 g spelled flour
• 100 g cane suar
• 250 ml oat milk (oat drink), lukewarm
• 2 tablespoon rapeseed oil
• 1 cube yeast

For the filling:

• 125 ml oat milk (oat drink)
• 100 g poppy seeds, round
• 40 g cane suar
• 1 teaspoon lemon zest, organic

Moreover:

• some soy cream (soy cream cuisine) to brush on
• some powdered sugar to sprinkle on
• some margarine for the mold

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Instructions

1. For the yeast dough, sieve the spelled flour into a mixing bowl, press a small depression in the middle with your fingers and crumble the fresh yeast into it. Add sugar, lukewarm oat milk and oil and knead everything (ideally in a food processor) to form a smooth, homogeneous dough that loosens from the edge of the bowl.
2. Shape the yeast dough into a ball and cut lightly crosswise at the top with scissors. Cover and let rise in a warm place for 50 minutes until the volume has doubled.
3. In the meantime, for the filling, bring the oat milk to the boil in a small saucepan, stir in the cane sugar and ground poppy seeds with a whisk and simmer for 2 minutes. Take the pot off the stove and let the mass swell for a moment. Then mix in the lemon zest.
4. Now knead the risen yeast dough well again and divide it into 11 equal pieces (approx. 75 g per Buchtel). Then shape the dough pieces into balls and flatten them to about the size of a small saucer. Put a tablespoon of poppy seed filling in the middle, pull up the edges of the dough, press together well at the top, shape into balls again and place upside down in a greased baking dish.
5. Let rise again covered for 15 minutes. Brush with soy cream and bake in a preheated oven at 175 ° C for about 30 minutes. Sprinkle the Buchteln lightly with powdered sugar and enjoy lukewarm or cold.
6. Tips:
7. The poppy seed balls also taste very tasty with homemade vanilla sauce. To do this, sieve 25 g cornstarch in 375 ml oat milk, add 1 packet of vanilla sugar, 2 tablespoons of brown sugar and 1/2 teaspoon of cinnamon and bring to the boil while stirring until the desired consistency is reached. If you like, add 1 pinch of fresh vanilla.
8. Or unfilled Buchteln with mulled wine sauce. To do this, simmer 500 ml of vegan mulled wine in a saucepan for 5 minutes. Mix 3 teaspoons of cornstarch with 2 tablespoons of lemon juice and stir into the mulled wine, bring to the boil again and then let cool lukewarm while stirring occasionally.
9. Or fill the Buchteln with nougat (250 g), Powidl (260 g plum jam mixed with 2 tablespoon rum), or fruit jam (1 glass).