This time I made the sourdough with oat milk and the result was a lovely soft dough that was great to work with. Excellent recipe for baking.
For the dough you need (a 25x25cm baking tray:
- 300g flour
- 1/2 fresh yeast 1 tbsp sugar for the leaven + 4 tbsp sugar for the dough
- 40g vegetable fat (e.g. coconut fat)
- Ca. 125 ml oat milk
- Pinch of salt
For the filling you need:
- 100g whole poppy seeds
- 50g baby semolina or coarse flour
- 50 g sugar
- 30g vegetable fat
- 1 custard powder
- 1 vanilla sugar
- 400ml oat milk
- pinch of salt
For the topping you need:
- 100g icing sugar
- 1/2 lemon juice
- First prepare the basic dough. For this, make a sourdough starter from yeast and sugar. The detailed procedure can be found here-https://recepis.sk/en/2022/01/29/how-to-prepare-a-simple-sourdough-starter-from-yeast/
- Add the sourdough starter to the flour as well as the vegetable milk, melted fat, salt and sugar.
- Knead into an elastic dough and leave the dough covered to rise for an hour. Then knead the dough and divide it into 2 parts.
- Roll out to the size of the baking sheet. The dough is so easy to work with that I didn’t even need a rolling pin, I used my hands to pull the dough out to the desired size.
- For the filling, put the vegetable milk, sugar and fat in a saucepan. Remove some of the milk and stir in the custard powder and semolina and poppy seeds.
- Once the milk starts to boil, add the pudding mixture and cook to a thick pudding. Add the vanilla sugar.
- Place one pastry on the bottom of the tin, pour the slightly cooled filling on top and place the other pastry on top. Cover and leave to rest for half an hour.
- Then bake at 18 °C ca. 35 minutes. Leave to cool.
- Prepare the topping. Sift the icing sugar over the icing and gradually add the lemon juice until the icing has a sticky consistency.
- Spread over the pastry and leave to set.