Vegan bacon pastry ring

Cut the smoked tofu into small cubes (approx. 0.5 cm). Heat the sesame oil in a frying pan and fry the tofu vigorously until well browned. Dust with the cornstarch, mix well, and continue frying briefly.

Stir the agave syrup, soy sauce, and sesame oil into a marinade, pour over the fried tofu cubes and allow everything to caramelize briefly. Let the bacon cubes cool completely before further processing.

Note: Frying and marinating give the smoked tofu a flavor and texture similar to bacon, making it a high-quality vegan alternative.

Dissolve the sugar and malt in the liquid. Then mix with the baker’s yeast and flour. After 3 minutes, add the coconut oil. Add the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed. Finally, gently mix the vegan bacon cubes into the dough.

Dough temperature: 24°C
Dough rest: 60 minutes

Scale dough pieces to 150 g and pre-shape into elongated strands. Then shape three strands each to a length of 55 cm and braid from the centre outwards.

Fully braid the ends of the plait, without pulling too tight. Shape the braid into a ring and neatly tuck the ends into each other. For a clean visual finish: first connect the middle strand, then the inner strand, and finally the outer strand. The joining point should be as invisible as possible.

Place the rings on trays lined with silicone paper, cover and leave to proof at room temperature. Cover and leave to stabilize in the refrigerator at 5°C for about 30 minutes.

Brush the proofed bacon pastry rings with oat drink and place in a medium-hot oven. Steam for 3 minutes, then bake them until golden brown.