Red Currant Pastries

Preparation:

1. Warm soy drink. Fill flour in a large bowl and make a hole in the middle. Crumble fresh yeast into the hole, sprinkle a teaspoon of sugar on it, and pour the hand-hot soy drink in the bowl. Cover the mixing bowl with a kitchen towel for 30 minutes and leave it to rest.
   
   
2. Melt Alsan over low heat meanwhile. Add melted margarine, sugar and a pinch of salt to the previous dough in the bowl and knead a few minutes with an electric mixer (dough hook) to a smooth dough. Form yeast dough into a ball and leave it in the covered bowl again for 60 minutes in a warm place.
   
   
3. Give soy yogurt in a mixing bowl, add almond paste in small pieces and mix the ingredients with an electric mixer to a uniform mass. Add sugar and custard powder and mix thoroughly.
   
   
4. Give flour and sugar together with small pieces of Alsan in a bowl and knead to crumbles. Store until ready to use in the refrigerator.
   
   
5. Divide dough into two equal pieces and roll out (rectangular) on a floured work surface thoroughly each about 2mm thin. Spread the filling on both dough rectangles and spread evenly on the surface (leave free edges on all sides).
   
   
6. Remove stems from red currants, wash gently and pat dry. Sprinkle berries evenly over the filling and carefully roll up dough. Cut roll with a sharp kitchen knife in about 2-3cm thick slices and put them side by side (with sufficient distance from each other) onto a baking tray, lined with baking paper. Sprinkle crumbles all over the rolls and bake at 180 °C in a preheated oven about 25-30 minutes.
   
   
7. Stir the powdered sugar and vanilla drink until smooth and pour some tablespoons over the hot pastries.

Our tip: Simply grate some dark chocolate into small pieces and sprinkle it all over the pastries instead of crumbles and vanilla topping.

Recipe by Sophie Mathisz