Pumpkin-Berliner (Vegan Berlin pancake)

Ingredients

For the Berliners:

• 125 ml soy milk or other vegetable milk
• 40 g soft vegan butter or margarine
• 50 g of sugar *
• 1/2 cube of fresh yeast (21g) or 1 packet of dry yeast
• 275 g of wheat flour or gluten-free *, if desired
• 25 g soy flour or corn starch
• 100 g of pumpkin puree * see instructions
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon optional
• pinch of salt

For the vanilla cream filling:

• 100 g vegetable cream cheese * at room temperature
• 75 g of herbal cream * or coconut cream
• 1 tbsp powdered sugar *
• 1/2 teaspoon vanilla extract

For the topping

• Powdered sugar*
• 2 teaspoons cinnamon optional

Instructions

Make the yeast dough:

1. Make pumpkin puree with  this recipe (it should not be too liquid, so best to bake the pumpkin in the oven). Optionally use an alternative, see text above.
2. First warm the soy milk together with the vegan butter in a saucepan until it is lukewarm. Transfer to a small container and add a tablespoon of the sugar, a tablespoon of the flour and the yeast. Stir well and let the mixture stand for about 10 minutes until the yeast starts to foam.
3. Mix the remaining flour, soy flour, remaining sugar, vanilla, cinnamon and salt in a large bowl. Gradually add the pumpkin puree with the yeast mixture and knead for about 6-8 minutes with the dough hooks of a food processor (or hand mixer or simply with your hands) until a sticky dough is formed. If the dough is too sticky, add a little more flour.
4. Form the dough into a ball, place it in a lightly greased bowl and cover with a dishcloth. Put the bowl in a warm place, and let stand for about 1 hour until the yeast dough has doubled.
5. After waiting, place the yeast dough on a floured work surface and roll out with a rolling pin fingerdick (about 1.5 cm).
6. Cut out circles with a round cookie cutter or glass circles from the dough and place them on a baking tray lined with baking paper (please leave a space between them!). Then let covered again for about 30 minutes.

Preparation in a pot / fryer:

1. Heat plenty of oil in a pot or fryer to 175 ° C.
2. Carefully place 3 or 4 Berliners in the oil (do not overload the pot). Fry one side for about 1-2 minutes until golden brown. Then carefully turn the donuts with a large skimmer and fry the other side for 1-2 minutes.
3. Carefully remove the Berliner from the pot and place on paper towels to drain. Repeat this process with the remaining pieces of dough.
4. Then roll the Berliners in sugar and cinnamon or sprinkle only with powdered sugar.

Preparation in the oven:

1. Heat the oven to 175 ° C.
2. Brush the Berliners with some melted vegan butter. Spread a baking tray (or flat casserole dish with about 2 tablespoons of water and place the Berlin on top .) Bake for about 15 minutes until they are brown and golden brown. ( Turn the baking tray over during baking until it is evenly brown on all sides be ).

Vanilla cream filling:

1. In a high mixing vessel, whip up the vegetable whipped cream, sugar and vanilla with an electric hand mixer until creamy.
2. In another container mix the creamy vegetable cream cheese, then fold in the whipped cream.
3. Fill the vanilla cream into a piping bag with a long filling tip. Insert the tip into the side of a Berliner and carefully inject the filling. The remaining Berlin fill also and best enjoyed immediately!