Vegan yeast dumpling with vanilla sauce
Ingredients for 4 people:
Preparation time: 30 minutes (plus 45 minutes resting time).
Yeast dumplings:
200 ml oat drink
20 g fresh yeast
100 g fine crystal sugar
350 g plain wheat flour (type 700)
50 g sunflower or rapeseed oil
Finely grated zest of ½ lemon
4 tbsp. powidl
Vanilla sauce:
1 vanilla pod
500 ml oat drink
2 tbsp cornflour
½ tsp turmeric powder
Optimum:
60 g ground poppy seeds
40 g icing sugar
Preparation:
Yeast dumplings
- Warm the oat milk to lukewarm. Dissolve the yeast in it. Using the dough hooks of a hand mixer or food processor, knead the oat milk, 30 g sugar, flour, oil and lemon zest into a smooth dough.
- Cover in a clean bowl with a moistened tea towel and leave to rest for 30 minutes.
- Divide the dough into quarters and form balls. Flatten with your hands and place a tablespoon of powidl on each. Fold the dough over the top and seal well. Place in a steamer basket and leave to rise for 15 minutes.
- Preheat the steamer to 100 °C. Cook the dumplings for 15 minutes.
Make the custard
- Meanwhile, for the vanilla sauce, cut the vanilla pod lengthwise and scrape out the pulp. Mix the oat drink, vanilla pulp and the remaining 70 g sugar thoroughly in a saucepan and bring to the boil.
- Mix the cornflour with a dash of water and turmeric and stir in. Simmer until the sauce has thickened. Mix the poppy seeds and icing sugar.
- Divide the custard onto plates, place a yeast dumpling on each plate and sprinkle with the poppy seed and icing sugar mixture.