Especially as a teenager, one of my favorite things at the bakery was a good, juicy and crispy currant “streuseltaler”. Since I’ve hardly bought sweet pastries for ages, I’ve now tried it myself and veganized the recipe and left out most of the sugar so that the currant taste is dominant. The result are these vegan currant “streuseltaler”, which are made super easy with yeast dough, hardly need any sugar and are also vegan.
Ingredients
- 1/2 cube of fresh yeast (21 g)
- 100 ml (6,76 oz) almond drink or other vegetable drink
- 1 tbsp brown sugar
- 200 g (1,67 cups) whole-grain spelt flour
- 40 g (0,16 cups) vegan margarine
- a pinch of salt
- 1 tbsp oil
- 200 g (1,8 cups) currants
For the „Streusel“
- 100 g (0,84 cups) whole-grain spelt flour
- 20 g (0,8 cups) vegan margarine
- 2 tbsp agave syrup
- 1 tbsp fine oatmeal
- 30 g (0,13 cups) soy yogurt
- juice of 1/2 lemon
For the glaze
- powdered sugar
- juice of 1/2 lemon
Instructions
- Dissolve half a yeast cube (21 g) in lukewarm almond drink and add 1 tbsp of brown sugar. Let rest for 10 minutes.
- Mix 200 g (1,67 cups) wholemeal spelled flour, 40 g (0,16 cups) vegan margarine, 1 tbsp oil, a pinch of salt with the remaining ingredients and knead into a smooth dough.
- Cover the dough with a cloth and let rise in a warm place for 45 minutes.
- For the crumble, mix 100 g (0,84 cups) wholemeal spelled flour, 20 g (0,8 cups) vegan margarine, 2 tbsp agave syrup, 1 tbsp fine oatmeal, 30 g (0,13 cups) soy yoghurt and the juice of 1/2 lemon and knead well.
- Divide the finished yeast dough into 8 pieces; Shape into balls and press flat on a baking sheet lined with baking paper.
- Spread 200 g (1,8 cups) currants on top and then spread the crumble evenly.
- Bake for 25 minutes at 180 ° C (356° F) top and bottom heat until the “Streuseltaler” are lightly golden brown.
- Let the streuseltaler cool down well and for the glaze mix the juice of 1/2 lemon with powdered sugar and spread it on top.
Vegan Currant “Streuseltaler”
Ingredients
- 1/2 cube fresh yeast (21 g)
- 100 ml almond drink or other vegetable drink (6,76 oz)
- 1 tbsp brown sugar
- 200 g whole-grain spelt flour (1,67 cups)
- 40 g vegan margarine (0,16 cups)
- a pinch of salt
- 1 tbsp oil
- 200 g currants (1,8 cups)
For the "Streusel"
- 100 g whole-grain spelt flour (0,84 cups)
- 20 g vegan margarine (0,8 cups)
- 2 tbsp agave syrup
- 1 tbsp fine oats
- 30 g soy yoghurt (0,13 cups)
- juice of 1/2 lemon
For the glaze
- powdered sugar
- juice of 1/2 lemon
Instructions
- Dissolve half a yeast cube (21 g) in lukewarm almond drink and add 1 tbsp of brown sugar. Let rest for 10 minutes.
- Mix 200 g (1,67 cups) wholemeal spelled flour, 40 g (0,16 cups) vegan margarine, 1 tbsp oil, a pinch of salt with the remaining ingredients and knead into a smooth dough.
- Cover the dough with a cloth and let rise in a warm place for 45 minutes.
- For the crumble, mix 100 g (0,84 cups) wholemeal spelled flour, 20 g (0,8 cups) vegan margarine, 2 tbsp agave syrup, 1 tbsp fine oatmeal, 30 g (0,13 cups) soy yoghurt and the juice of 1/2 lemon and knead well.
- Divide the finished yeast dough into 8 pieces; Shape into balls and press flat on a baking sheet lined with baking paper.
- Spread 200 g (1,8 cups) currants on top and then spread the crumble evenly.
- Bake for 25 minutes at 180 ° C (356° F) top and bottom heat until the “Streuseltaler” are lightly golden brown.
If you would like to save these “Streuseltaler” on Pinterest, feel free to use these images.
