I'm breaking theme again today, in order to make something seasonal but not at all Southern. I'm a big fan of the whole Halloween - All Saints - All Souls cycle that arrives at the end of this month. At the very end of it, we have the feast day of St Hubert on Nov 3. Old St Hubert is the extremely not-vegan patron of hunters -- scary enough, but doubtless he's more enlightened from his current perch in the heavens...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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