Yesterday I made “Neujahrskuchen” translated to New years cakes with two friends. It’s a north western German tradition for new year. You need a certain type of very flat waffle iron to make these. We tried two different recipes for the liquid dough. One from my friends family and a vegan version of my grandmothers recipe:
My friends recipe: -> the cones 500g white flour 250g sugar 2x vanilla sugar 250g butter a pinch of salt 3/4 liter of liquid (half water, half milk)
stir eggs and sugar, alternate between adding flour and liquid, melt the butter and add it too, let it sit overnight
My vegan recipe: -> the “pipe” shaped ones() 500g white flour 1 liter water 375g sugar 250g vegan butter some butter vanilla flavoring 2 eggs (I took a tee spoon of egg replacement powder and some Aquafaba)
boil the water, dissolve sugar and butter in it, let it cool a bit, mix flour and “eggs” and slowly add the fat-sugar-water liquid to it, stir with a whisk, add some flavoring
You also need a stick or cone shaped wood to roll them into shape as long as they are hot. Hence the gloves…
Do you stuff them as well? Is it crunchy? Also waiting on the verdict of the vegan version, how did it go?
I do not stuff them. But some people put whipped cream in them sometimes with some cinnamon in it. And yes they are very crunchy indeed. They are quite a mess eating.
Here an image of the “waffle” iron :)Did your vegan version work? I’m still unsure whether I trust the egg substitute to provide the necessary binding…
The vegan Version worked well in combination with baking a vegan one and than an egg one. The vegan ones alone were very sticky in the iron though.
So it was less a problem with the binding and more with fat/flour to prevent them sricking probably? However thanks for the reply. Maybe I should give the substitute a chance outside vegan recipes soon…