In parts of the Netherlands and Belgium, a little roll (dimpled or doughnut-shaped) is sometimes made in his honor, and was historically blessed at church. Regardless of one's take on St Hubert, the rolls are delicious. I found a recipe online, but it required some changes to get it to work. It is in European measurements. Americans, get your scales out! When faced with metric, I prefer to measure as given instead of trying to convert.
Mix together:
1 kilo bread flour
1/2 litre nondairy milk, slightly warmed
24 g dry yeast (the linked recipe must have used some other kind)
5 g cinnamon
300 g vegan margarine (really)
20 g salt
50 g sugar
Knead until silky smooth. Cover and let rise for about 1 hour. Divide into small balls (about the size of a golf ball - 55-60 g, since you have your scale out). Let these rest for 10-15 minutes, and then work a hole into the middle of each one - a bigger hole if you want a ring, a smaller hole if you want a dimpled roll. Let proof on baking pans for just a few minutes (10-15 minutes is plenty) and brush with nondairy milk. Bake at 200 C (392 F) for 15-20 minutes, rotating pan halfway through. (Mine took 20 minutes, but it will depend on the size of your rolls). This made 26 rolls.
4 comments:
St. Hubert knows from rolls.
these rolls look amazing. also, i nominated you for a Liebster Award. Check out the details on my blog! http://awesomeveganrad.wordpress.com/2011/10/25/shucks/
Cute! They're like little bagels with a tinier hole.
Btw, I have some fresh okra and green tomatoes that need usin' and I really wanna make your tofu, okra, and maters tonight ... but I'm trying not to fry anymore this week because I've been pigging out non-stop since my birthday LAST weekend. I know it's a Southern sin to skip the oil when frying, but I wonder how it would turn out with a liberal amount of nonstick cooking spray.
I may experiment. Or I may just say to hell with it and fry again tonight.
Bianca, yes, they are sort of bagel-ish, although the texture is a bit different, and they are rich with an overabundance of Earth Balance. We've been eating them with vegan cream cheeze, but last night we made Tofurkey sandwiches from them -- good.
You know I'd say to hell with it and fry! It might work with the cooking spray (report if you go that way) but I'm not sure.
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