Vegan Italian Veneziane Pastries
Ingredients
- 260 g manitoba flour
- 40 g sugar
- 170 g plant-based milk
- 20 g fresh yeast
- half vanilla pod
- zest of 1 lemon
- 50 g margarine
- half teaspoon fine salt
Custard cream
- 350 g plant-based milk
- 100 g sugar
- 30 g cornstarch
- half vanilla pod
- lemon zest
- pinch of turmeric
Glaze
- 50 g margarine
- 50 g sugar
- 50 g almond flour
- 50 g all-purpose flour
- 50 g water
Preparation
Form a dough ball by kneading manitoba flour, sugar, plant-based milk, fresh yeast, vanilla, and lemon zest
When you get a smooth non-sticky dough, add margarine in pieces gradually and once fully incorporated, add salt
When the dough is smooth, let it rise at room temperature covered for about two hours
Meanwhile, prepare the custard cream by mixing all ingredients to make a smooth mixture, cook in a saucepan or microwave until creamy, remove lemon zest and vanilla pod
Let it cool in the fridge covered with plastic wrap in contact
Also prepare the almond glaze by softening margarine with sugar and then adding the remaining ingredients, mix well, cover with plastic wrap and refrigerate
When the dough has risen, divide it into about 10 pieces of 55 g each, shape into smooth balls
Let them rise again at room temperature for about an hour and a half covered
Once risen, top with almond glaze and sprinkles, bake at 170°C for about 20 minutes or until golden brown
