currant and raisin buns - lactose-free/vegan

I regularly see the question of whether you can bake bread even without milk and butter. That's certainly possible! By the way, in most of the loaves I bake, I use water and oil.Baking a soft white bread or soft buns without milk and butter is a bit moredifficult. It is precisely because of the milk and butter that the bread/rolls soften.Instead of cow's milk, vegetable milk can beused. I don't always think that's a success. Soy milk, oat milk and almond milk, to name a few, give a different taste and the dough and crumb of the bread also becomes different. Instead of butter, vegetable margarine (or oil) can be used.solution? Canned coconut milk! You can hardly taste this when the sandwiches are baked. As a fat, I choose vegetable margarine.These delicious well-stocked bulbs are firmer than the floppy gum-like currant bulbs you buy in thestore. You still have to chew it! The bulbs can be frozen well, handy to have in stock.

Currant raisin bulbs - lactose-free/vegan (12 -14 pieces)


Dough:


450 grams wheat flour (I use American patent flour)
7 grams instant yeast
8 grams salt
25 grams sugar
300 grams coconut milk (canned), room temperature
30 grams soft vegetable margarine
Fill:

250 grams currants
150 grams yellow raisinsSoak (the night before) the currants and raisins ± in lukewarm water for 15 minutes. Drain them in a sieve or colander (all night). If necessary, pat them dry in a tea towel or with kitchen paper before using them in the dough. Knead dough in a stand mixer/spiral grinder: Put all the ingredients for the dough in the bowl and knead with the dough hook for 10 - 15 minutes until a smooth dough that releases from the wall of the bowl, it may stick slightly to the bottom.

The dough is well kneped if you can pull a fleece from it. Cover the bowl and let the dough rest for 10 minutes, then knead the filling through the dough. By resting the dough for 10 minutes, it is easier to work the filling through. You can do this by hand (see below) or with the machine. Note: in most stand mixers it is not possible to knead the filling well through the dough. The dough can also be kneaded in the bread maker: Knead for 10 - 15 minutes on, for example, the pizza stand and follow the recipe below from adding the currants and raisins and the 1st row.

Dividing currants and raisins through the dough: Roll out the dough into a rectangle with a rolling pin on a lightly oiled workplace.

Divide half the currants and raisins between the dough patch, releasing the edges. Fold the left side of the dough to just over the middle, do the same with the right side. The deegrands are overlapping now. Press the seams shut. Turn the dough and repeat the rollout. Divide the other half of the filling over it, fold again and press seams. In this way, the filling is nicely distributed by the dough and the filling remains inside. 1st row: Shape a ball from the dough and place the dough ball in a lightly oiled bowl, turning 1 x so that all sides are covered with a little oil.

Cover the bowl with a shower cap or plastic wrap or bubble wrap and let the dough double in volume in ± 60 minutes. Shapes: Pour the dough onto a lightly oiled workplace.

Press out the air (do not knead) and divide it into 12 - 14 equal pieces with a dough plug. Stir in the pieces of dough and leave them covered for 10 minutes ±.
Re-bulge the balls of dough, create tension in the dough and create a smooth dough skin without wrinkles and bumps.
Make sure that the currants and raisins remain inside the dough. Currants and raisins on the outside will burn during baking.

Place the balls ± 5 cm apart on a baking sheet lined with a baking sheet (or divide them between 2 baking trays). Cover the baking sheet with bubble wrap or plastic wrap. 2nd row: Allow the bulbs to rise to almost double volume in ± 60 minutes.

The dough is good if you push it with a finger, the print remains visible for a while and then slowly fades back.

Preheat the oven: By the end of the driving time, preheat the oven to 220ºC. Baking: Bake the bulbs in the middle of the oven for 10 - 12 minutes until cooked through and golden brown.
Brush them with soft margarine immediately after baking. and let them cool down. Bake - if you have divided the dough between two baking trays - bake the second baking sheet immediately after the 1st. The currant bulbs can be frozen well.