Ingredients (for seven people):
- 150ml soy drink
- 250g wheat flour
- ½ cube of fresh yeast (approximately 21g)
- 75g sugar
- pinch of salt
- 50g Alsan
- 120g soy yogurt
- 50g marzipan raw mass
- 1 tablespoon sugar
- ½ pack vanilla pudding mix
- 250g currants
- 4 tablespoons icing sugar
- 2 tablespoons soy drink vanilla
- 50g Alsan
- 25g sugar
- 50g flour
- Warm soy drink. Fill flour in a large bowl and make a hole in the middle. Crumble fresh yeast into the hole, sprinkle a teaspoon of sugar on it, and pour the hand-hot soy drink in the bowl. Cover the mixing bowl with a kitchen towel for 30 minutes and leave it to rest.
- Melt Alsan over low heat meanwhile. Add melted margarine, sugar and a pinch of salt to the previous dough in the bowl and knead a few minutes with an electric mixer (dough hook) to a smooth dough. Form yeast dough into a ball and leave it in the covered bowl again for 60 minutes in a warm place.
- Give soy yogurt in a mixing bowl, add almond paste in small pieces and mix the ingredients with an electric mixer to a uniform mass. Add sugar and custard powder and mix thoroughly.
- Give flour and sugar together with small pieces of Alsan in a bowl and knead to crumbles. Store until ready to use in the refrigerator.
- Divide dough into two equal pieces and roll out (rectangular) on a floured work surface thoroughly each about 2mm thin. Spread the filling on both dough rectangles and spread evenly on the surface (leave free edges on all sides).
- Remove stems from red currants, wash gently and pat dry. Sprinkle berries evenly over the filling and carefully roll up dough. Cut roll with a sharp kitchen knife in about 2-3cm thick slices and put them side by side (with sufficient distance from each other) onto a baking tray, lined with baking paper. Sprinkle crumbles all over the rolls and bake at 180 °C in a preheated oven about 25-30 minutes.
- Stir the powdered sugar and vanilla drink until smooth and pour some tablespoons over the hot pastries.
Our tip: Simply grate some dark chocolate into small pieces and sprinkle it all over the pastries instead of crumbles and vanilla topping.
Recipe by Sophie Mathisz