Da ist es, das neue Jahr. Was es bringt? I let some surprise, knowing that I can even take effect.
the Rhineland, there is the custom of Neujährchens . I love that sweet yeast dough and that is something you get definitely NOT buy a vegan version somewhere. So keep doing it themselves.
recipes from A chefkoch.de was taken and veganisiert. That is, at the recipe here I've changed the following: butter Alsan replaced, replaced by milk and milk spelled exchanged 2 tablespoons soy flour and about 60 ml of mineral water to the eggs.
The finished pastry is coated with Alsan to get the sugar to the hold. Since I am not the delicate skills possess, to wrap dough in a ponytail, I have the tradition emulated worm - a worm that speaks to the old year and the other the new ... jaja ... And just like comment on the bake on chef, I can only say that the part has exactly the consistency, as I imagine a sweet bun and also the day after it still tastes fresh - not dry (I had some concern, that by the lack of fat - milk fat has indeed shares, the dough is somewhat dry). That will give it more often with me - even apart from the New Year! :-)
So, with this I wish you Neujährchen a good start in 2011. Health and happiness I set times on top. Success does it all by itself and must not always necessarily so desired.
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