Wednesday, 25 July 2018

Köyhät ritarit Goes Vegan

This week I wanted to try a vegan version from an old classic Köyhät ritarit. Köyhät ritarit is basically bun or white bread slices that are first soaked in milk or cream and then fried on a pan with butter to get beautiful golden brown surface. Some tend to make milk and egg mix but egg is not necessary. In the vegan version I just replaced the cream/milk with vegan oat milk and butter with margarine. I chose thicker milk that is meant for coffee because it's consistence is something between milk and cream. 

Fried buns are great with whipped cream, vanilla sauce or ice cream. Vegan versions are sold at least here in Finland in most of the bigger stores. Then some berries or jam and the end result is so delicious! Best part is that if you have buns or white bread that is beginning to get dry you can use those in this treat. Wonderful and tasty way to reduce food waste. I tend to make a bigger amount of cinnamon buns and then put some to the freezer. From there I can take good cinnamon buns to eat as such or use in some other dishes like in Köyhät ritarit.  I will put the cinnamon bun recipe to the end of the post, so you can make good buns to your freezer too!

Köyhät ritarit

cinnamon buns/ white bread
1 1/2 dl thick oat milk
1/2 tsp vanilla sugar
 vegan vanilla sauce/ ice cream/ whipped cream
berries like raspberries and blueberries

1. Slice the buns or bread. Mix together oat milk and vanilla sugar. Soak the buns in milk so they get moist.
2. Fry the buns in margarine from both sides until golden brown.
3. Serve with berries and vanilla sauce. 

Vegan Finnish Cinnamon buns

1 L oatmilk 
250 g + 50 g margarine
2 dl sugar
1 tsp salt
8 g cardamom
50 g yeast
about 2 kg wheat flour

farine sugar + water

Step 1. Mix salt and yeast to a paste. Add sugar, salt and medium warm milk. Mix.

Step 2. Add 250 g soft margarine. Start adding flour little by little. When the pastry begins to be too thick to mix with a spoon start working with your hand. Add flour little by little, like you would make a bread. When the pastry doesn't stick to your fingers anymore you can let the pastry rest for 45 minutes covered with a towel.

Step 3. When the pastry is about twice the size you can start making buns. Make simple round buns with no cinnamon or make cinnamon buns as follows: Take a bigger piece from the pastry. Put some flour to the table and roll out the pastry to 0,5-1 cm. Apply warm margarine all over the pastry. Sprinkle cinnamon and sugar on top of the margarine. Roll the pastry and cut buns from it.

Step 4. Let the buns rest 30 minutes. Preheat the oven 225 Celsius degrees. Mix together water and farine sugar to make liquid that you can use to brush the buns. Sprinkle some almond flakes on top. Bake buns about 10 minutes or until golden brown.

Delicious summer week to you all!


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