Recently we found a sort of similar challenge to Vegan Mofo that took place some months ago. This time we are talking about Iron Chef Challenge for January and it consists of each month a different ingredient with which you have to cook a creative dish. This can also be fun and less stressful and intense than the Vegan Mofo.
The ingredient this month is:
Living in The Netherlands, I always wanted to eat krentenbollen but the ones that you can find in stores are made with animal products. They are a tradition here, most of the times people buy them in bakeries or in a supermarket. Usually, Dutch people eat them as a snack at work, when you go for a hike and you want to have something full of energy to keep on walkin, on trips… I have seen them as well with a slice of cheese in the middle but some Dutch would find that weird since it is a sweet bread.
- 150g squash puree
- 300g wholegrain flour
- 150g raisins
- 1/4 cup oil
- 1/4 cup plant-based milk
- 2 tsp cinnamon
- 5g salt
- 6g dried yeast
Mix all the ingredients together without the salt and raisins. Let it puff up for about an hour and later add the salt and raisins. If you are a patient person, let it sit for a while more. Otherwise you are ready to do the balls. It might be a bit sticky, what I did was to have my hands oily so the dough would not stick. Place them in a no-stick tray and bake for about 20-30min. The time depends on how big the balls are, the bigger the longer will take. As a final step, you mix some sugar with a bit of oil and water and with a brush or with your hands spread the liquid on top of the balls. This last step will give a great top coating.
Usually krentenbollen or raisin buns are known as white on the inside. Since we used wholegrain flour our balls are on the darker side, but still delicious and full of goodness from the whole grain.
Have a nice start of the week to all of you. We will start our Monday with great Krentenbollen and pumpkin jam (leftovers from the squash puree with some sugar and ginger).