Cornetti

Cake, Vegan

Ingredients

160 g margarine
250 ml soy milk
25 g yeast
415 g flour (I used half white flour and half spelt flour)
1 tablespoon brown sugar
1 pinch of salt
chocolate cream or jam
powdered sugar

 

Directions

Dissolve the yeast in the milk and melted margarine. Put the flour with the salt and sugar in a bowl and make a hole in the middle. Pour the milk and margarine mixture in the center, start mixing by slowly putting the flour into the center. When the center is not liquid anymore, start working with your hands vigorously for a few minutes until you get a compact and solid dough that is still soft. Divide into 6 equal parts. Take one of the 6 parts and form a ball. While working a ball, cover the rest of the dough and cookies with a clean cloth otherwise they might risk drying out.

Roll out each ball of dough with a rolling pin to form a pizza with a diameter of about 15 cm, preferably round. Divide the pizza into eight slices and place a teaspoon of cream or jelly to the base of the triangle and spread it upwards. Roll the cookies starting gently from the outer edge of the triangle. Place the croissants on a baking paper, spaced apart from each other since they will rise.

Bake in unventilated oven at 180° C for about 15 min until they are golden. Roll the finished cookies in powdered sugar.

Cornetti

Kuchen, vegan

Zutaten

160 g Margarine
250 ml Sojamilch
25 g Hefe
415 g Mehl (ich verwende halb Weißmehl/halb Dinkelmehl)
1 EL brauner Zucker
1 Prise Salz
Schokoladencreme oder Marmelade
Puderzucker

 

Zubereitung

Margarine schmelzen. Hefe in der Milch und geschmolzenen Margarine auflösen. Mehl mit Salz und Zucker in eine Schüssel geben, in der Mitte eine Mulde bilden. Milch-Margarine-Mischung in die Mitte gießen, langsam das Mehl in die Mitte streuen und alles zusammenmischen. Wenn die Mitte nicht mehr flüssig ist, den Teig kräftig mit den Händen einige Minuten durchkneten, bis er fest, doch noch immer weich ist. In 6 gleiche Teile aufteilen. Jeweils ein Teil nehmen und zu einer Kugel formen. Währenddessen den restlichen Teig und die Kugeln mit einem sauberen Tuch abdecken, damit sie nicht austrocknen.

Jede Teigkugel mit einem Nudelholz zu einem Kreis mit ca. 15 cm Durchmesser ausrollen. Den Kreis wie eine Pizza in sieben Stücke schneiden. Je einen Teelöffel Creme oder Marmelade auf den breiten Teil von jedem Dreieck legen und dann vorsichtig zur Spitze des Dreiecks aufrollen. Die entstehenden Hörnchen in genügendem Abstand auf ein Backpapier legen, da sie aufgehen werden.

Im Backofen ohne Umluft bei 180°C während 15 Min. backen, bis sie goldbraun sind. Die fertigen Hörnchen in Puderzucker wälzen.

Cornetti

Cakes, Buns & Cookies, Vegan

Ingredients

160 g margarine
250 ml soy milk
25 g yeast
415 g flour (I used half white flour and half spelt flour)
1 tablespoon brown sugar
1 pinch of salt
chocolate cream or jam
powdered sugar

 

Directions

Dissolve the yeast in the milk and melted margarine. Put the flour with the salt and sugar in a bowl and make a hole in the middle. Pour the milk and margarine mixture in the center, start mixing by slowly putting the flour into the center. When the center is not liquid anymore, start working with your hands vigorously for a few minutes until you get a compact and solid dough that is still soft. Divide into 6 equal parts. Take one of the 6 parts and form a ball. While working a ball, cover the rest of the dough and cookies with a clean cloth otherwise they might risk drying out.

Roll out each ball of dough with a rolling pin to form a pizza with a diameter of about 15 cm, preferably round. Divide the pizza into eight slices and place a teaspoon of cream or jelly to the base of the triangle and spread it upwards. Roll the cookies starting gently from the outer edge of the triangle. Place the croissants on a baking paper, spaced apart from each other since they will rise.

Bake in unventilated oven at 180° C for about 15 min until they are golden. Roll the finished cookies in powdered sugar.

Cornetti

Cakes, Buns & Cookies, Vegan

Ingredients

160 g margarine
250 ml soy milk
25 g yeast
415 g flour (I used half white flour and half spelt flour)
1 tablespoon brown sugar
1 pinch of salt
chocolate cream or jam
powdered sugar

 

Directions

Dissolve the yeast in the milk and melted margarine. Put the flour with the salt and sugar in a bowl and make a hole in the middle. Pour the milk and margarine mixture in the center, start mixing by slowly putting the flour into the center. When the center is not liquid anymore, start working with your hands vigorously for a few minutes until you get a compact and solid dough that is still soft. Divide into 6 equal parts. Take one of the 6 parts and form a ball. While working a ball, cover the rest of the dough and cookies with a clean cloth otherwise they might risk drying out.

Roll out each ball of dough with a rolling pin to form a pizza with a diameter of about 15 cm, preferably round. Divide the pizza into eight slices and place a teaspoon of cream or jelly to the base of the triangle and spread it upwards. Roll the cookies starting gently from the outer edge of the triangle. Place the croissants on a baking paper, spaced apart from each other since they will rise.

Bake in unventilated oven at 180° C for about 15 min until they are golden. Roll the finished cookies in powdered sugar.