In spring and summer, our meadows and fields are usually filled with the busy buzzing and humming of insects. If only that were the case. In reality, this is happening less and less in our natural world. Think insect decline. Thanks to media coverage, everyone is likely already aware that we urgently need these tiny helpers so that plants can grow and the ecosystem doesn’t tip out of balance. Because we want to highlight just how important it is for these little buzzers to return in droves, today we’re symbolically baking delicious, vegan butterfly rolls.
Ingredients
For 8 buns
For the buns
- 480 g Flour
- 15 g Coconut blossom sugar
- 1/2 cubes Fresh yeast
- 130 ml + 3 tbsp Soydrink
- 4 tbsp neutral vegetable oil (e.g., canola oil)
- 1 pinch of Salt
- 80 g meldet iChoc Planty Classic
- 160 g vegan quark alternative
- 8 Sesame sticks
In addition
- heat-resistant string for tying
- some Powdered sugar (optional)
How to make it
1. Melt the chocolate in a double boiler.
2. Scrape the sesame seeds off the sticks and cut them in half. Dip one end of each piece into the melted chocolate and place them in a small glass to dry.
3. Stir the vegan quark alternative into the remaining chocolate. Let it cool.
4. In the meantime, gently warm 130 ml of soy milk and dissolve the yeast in it. Then stir in the coconut blossom sugar.
5. Place the flour in a large bowl and make a well in the center.
6. Pour the yeast mixture into the well. Mix it with some flour from the edges to form a thick paste. Let stand in a warm place for about 20 minutes until the starter forms bubbles.
7. Add the oil, salt, and chocolate quark to the flour-yeast mixture and knead everything into a smooth dough until nothing sticks to the bowl.
8. Cover the dough and let it rise in a warm place for at least 1 hour.
9. Knead the dough briefly, divide it into 8 equal pieces, and shape them into balls. Using a heat-resistant string, first form the body by threading the string vertically through two pieces, then form the wings using a horizontal piece (see picture). Cut off any excess string just behind the knot.
10. Place on a baking sheet lined with parchment paper, cover, and let rise in a warm place for another 30 minutes.
11. Brush the surfaces with 3 tablespoons of soy milk. Bake on the middle rack of a preheated oven at 200 °C for about 22 minutes. Then let cool slightly.
12. Carefully remove the strings and insert the antennae. Let cool completely or serve while still warm. Optionally, dust with a little powdered sugar.
Tip: The rolls taste best fresh. However, they can also be frozen without any problems. To thaw, bake the frozen rolls on a wire rack on the middle rack of the oven at 200 °C for about 15 minutes.