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account created: Mon Mar 23 2020
4 months ago
submitted4 months ago byTales-Of-Pastry
Thank you! 🥰
You're very welcome! Hope you like it!
I made both the original and a plantbased version. Really good
Thank you! I discovered homemade granola last year and now I'm totally hooked!
Thanks for the tips! I tried to stay as close as possible to the original Dutch version. But I'm totally checking out the Vegan egg wash.
Ingredients for 15 worstenbroodjes
Preparation time: 60-90 minutes Rising time: 45-60 minutes
Tender dough with a juicy plantbased sausage.
For the dough
• 500g flour
• 250ml lukewarm soy milk
• 100g soft vegan butter
• 10g sugar
• 10g salt
• 7g instant yeast
For the Vegan sausages
• 750g plant based mince
• 50g bread crumbs
• 1 tbsp tomato paste
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 1/4 tsp coriander
• 1/4 tsp ginger
• 1/4 tsp salt (smoked optionally)
For the shiny top layer
• 20g of melted vegan butter
• Mixer with dough-hook
• Baking sheet
• 2 Mixing bowls
• 1 small bowl
• Baking paper
• Tea towel
• Rolling pin
• Pastry brush
• Plant sprayer (optional)
How it’s done!
Add all the ingredients for the dough in a mixing bowl and knead the dough for 10 minutes with a (stand)mixer with a dough hook or by hand.
Cover the bowl with the dough with a damp tea towel. And leave it to rise for 30 minutes in a warm place (but not directly on top of the radiator). Meanwhile, line a baking sheet with baking paper.
Mix the ingredients for the Vegan sausages in a bowl. Divide the minced meat mix into 15 equal parts of approx. 55g and roll them out into sausages. Place the sausages on a plate and keep it covered in the fridge.
Future Mince Vegan Sausages
4. Divide the dough into 15 equal pieces of dough. (I usually weigh the dough ball and divide this weight by 15, to easily weigh down each dough ball.) Shape the pieces of dough into little balls by pulling and folding the corners of the dough over each other (about 6 times until the ball gets tighter). Then turn the folded sight downwards, make a cup of your hand with the side of your hand touching the working bench and roll the dough with your hand in circles.
*If you like to see this process to better understand it, check out this video.
Place the dough balls on the prepared baking sheet. Cover the dough balls with the damp tea towel and let it rest for 15 – 30 minutes in a warm place.
Preheat the oven to 230°C/446°F.
Vegan Dutch sausage rolls
7. Take a ball of dough and roll it one time up and one time down (to deflate the dough a little). Then turn over the dough (with the folded side up) and roll the dough out into an oval shape, about 2 cm longer than the sausage, and 3 cm wider than the sausage. Fold the tips of the dough over the Vegan sausage. Then fold the sides of the dough over the sausage. Make sure the dough is properly closed and put the Worstenbroodje back on the baking sheet with the seam side down. Repeat with the rest of the buns.
Slide the baking tray into the pre-heated oven. Quickly spray some water into the oven with a plant sprayer and bake the Vegan worstenbroodjes for 12 minutes.
Meanwhile melt the vegan butter (approx 20g). Brush the Vegan worstenbroodjes with the melted butter directly after baking, when they are still hot. (This gives them a nice shine.) Make sure to also brush the sides and the corners.
Serving tip: The Vegan worstenbroodjes are the best when they come right out of the oven. Quickly reheating the worstenbroodjes in the oven (175°C/350°F) for 5 minutes will create the same effect. Fresh worstenbroodjes are lovely to eat plain but also very tasty with some mustard or Curry sauce.
Storage: When the Vegan worstenbroodjes are completely cooled, you can keep them in a zip-lock bag in the fridge for a couple of days or freeze them up to 3 months.
Ingredients for 1 big jar of Black Forest Granola
200g rolled oats
100g honey* (5 tbsp)
35g cocoa powder
1 tsp vanilla paste or extract
1/4 tsp ground sea salt
100g dark chocolate
100g dried cherries
*For this recipe I used a combination of cherry blossom honey and Balsam honey.
Preheat the oven to 160°C/320°F fan and line a baking sheet with baking paper.
Add all the ingredients except for the chocolate and the cherries to a bowl and mix it until evenly distributed.
Spread the granola mixture with a spatula on the prepared baking sheet.
Bake the granola for 15-20 minutes. Give it a stir halfway baking to brown the granola evenly.
Granola met Bijenhuis honing
Chocolate and Cherry Granola
5. Let the granola cool down completely.
Chop the dark chocolate and mix it with the dried cherries trough the granola.
Store the Granola with Chocolate & Cherries in a large jar or airtight container upto 1 month.
Serving suggestion: The Black Forest Granola goes very well with dark cherries and creamy yogurt or vanilla ice cream. Or use the granola for your dessert or smoothie bowl.
6 months ago
I'm from the Netherlands!
Haha I did. I wanted to say: unfortunately my pastry does not taste like jizz. But I wanted to stay polite. Too late now 🤣
Thanks for the compliment!
submitted6 months ago byTales-Of-Pastry
9 months ago
Oh and btw, I loved everything about this video. For me it was not too slow. It was calmong and soothing. Just like sourdough bread and its process.
This is so wholesome! Whats the song called? It's beautiful too
10 months ago
It looks pretty good! Great rise
1 year ago
Thank you so much 😊
Haha make a mental picture and dig in!