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Curd balls are one of my favorite pastries. They are vegan and baked oil-free in the oven. The texture of the soy quark or soy yoghurt is slightly sour, which helps to make the dough tender and soft. The citric acid also does its usual thing.

Curd balls

My balls are particularly soft thanks to the soy curd or soy yoghurt in the dough. The fresh yeast ensures that the dough rises wonderfully and can be baked oil-free in the oven.

Curd balls

Vegan curd balls baked oil-free in the oven with soy quark or soy yogurt.

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Prep Time 3 hours hrs

Cook Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course dessert, small pastries

Servings 3 person

Ingredients

  

• 300 g whole spelt flour
• 7 g fresh yeast
• 10 ml lukewarm water
• 100 g date flour
• juice of one lemon
• 170 g soy quark or soy yogurt
• 200 ml soy drink

For the balls

• 80 ml soy drink
• 80 g date flour
• 2 g cinnamon

Instructions

 

• Dissolve the yeast with the lukewarm water in a cup.
• Weigh out the wholemeal spelt flour and date flour and mix together.
• Add the yeast mixture.
• Lemon juice and soy curd too. If using soy yogurt, only use the firmer consistency if possible, without adding water. Otherwise, drain slightly.
• Mix everything with lukewarm soy drink. The consistency of the batter should not be too runny.
• Cover and leave to rise for approx. 2 – 3 hours.
• Stir together the date flour and cinnamon.
• Then cut small balls from the yeast dough with wet hands.
• First dip each ball in the soy drink, then roll in the mixture of date flour and cinnamon, round again briefly and place on a baking tray lined with baking paper.
• Bake in a preheated oven at 160 degrees Celsius for 20 – 30 minutes depending on size.

Keyword Date flour, fresh yeast, oil-free, Soy curd, Soy drink, soy jogurt, Vegan, Whole spelt flour

Tip

Do not knead the risen yeast dough, but cut off small portions for the balls with wet hands. This keeps the softness intact. It is best to form all the balls first and place them on the baking paper. Then dip them piece by piece in soy drink and roll in the date flour and cinnamon mixture.

Interesting to know

Curd balls are particularly soft and tender, as the use of quark in the dough gives them a special texture. This is particularly important for the vegan version. As no oil is used and the balls are only baked in the oven, the shape does not remain round but flattens out.