These lovely pastries combine irresistible charm of the subtle crunch of poppy seeds with the deep aroma of vanilla beans and vegan honey, making them simply perfect for breakfast or a sweet treat. I find them incredibly indulgent and fantastic for picnics, as well, because they transport really well and stay soft for quite a long time.
Not too sweet, yet utterly aromatic and flavourful, they are a wonderful reminder of why homemade is always the best. They are also very straightforward to make and with easily accessible ingredients, which makes them suitable for bakers of all levels.
My tips for success.
They are absolutely delicious even the next day, but they do not toast that well due to the honey centres. However, they can be broiled quickly, for a similarly satisfying crunchy effect. They can also be topped with some vegan butter before broiling or split in half and used for a lovely version of French toast.
When it comes to shaping, you can shape them the way that it is described in the recipe, giving them a more laminated texture, or you can simply form a little dough ball, flatten it on your palm, drizzle some vegan honey in the centre, close it well, and place it on the baking sheet. The texture will be slightly different, but it is easier to shape, and the crumb will be equally soft.
And if you have some leftover vegan honey, you can either brush them with it before baking or right after they come out of the oven. Either way, it will add a touch more of sweetness and a delightful aroma.
Ingredients
450 grams plain flour
50 grams ground poppy seeds
30 grams granulated sugar
150 grams vegan vanilla yoghurt
120 millilitres warm water
60 millilitres vegetable oil, divided
25 grams fresh yeast
1 teaspoon apple cider vinegar
1 ½ teaspoon salt
½ of a medium vanilla bean or 1 heaped teaspoon of vanilla bean paste
100 grams vegan honey or maple syrup
Preparation
Sift the flour into a large bowl, add in the salt and the poppy seeds, whisk very well, and set aside. Take a separate medium bowl, crumble in the fresh yeast, add in the sugar, scraped seeds from the vanilla bean, and the warm water, mix well, and set aside for about 10 minutes so the yeast can activate. Once ready, make a well in the centre of the flour, pour in the activated yeast, vegan vanilla yoghurt, half of the oil, and vinegar, and mix with a wooden spoon until a very soft and slightly sticky dough forms. It should not stick to your hands, but if it does, add another teaspoon or two of flour, but not more than that, as the dough needs to be as soft as possible. Cover the dough with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled in size.
Once the dough is ready, transfer it to a lightly floured surface, knead it briefly, and then divide it into 16 equal pieces by weight. Roll each of them into a large circle, as large as you can get it, and drizzle a generous spoonful of vegan honey all over it. Roll it up into a long rope shape, pinching the seam so it stays tightly rolled. Coil the dough into a swirl, and place it on a large baking sheet lined with baking parchment. Continue shaping until the dough is used up, and then let the pastries sit in a warm spot for another 30 minutes, to rise again. Just before baking, brush them with the reserved vegetable oil, and bake them in a preheated oven, at 200˚C, for about 12-15 minutes. If desired, mist them with cold water as soon as they are out of the oven, for a softer crust. Serve warm, with a cup of strong coffee.
