Vegan pão de Deus
* Plus 95 minutes of rest
Pão de Deus is a traditional bun from Portugal that is consumed on All Saints' Day. Also known as estaladinho or arrufada, it is a soft bun, brioche type, with a soft and delicate flavor with subtle citrus notes and covered by a creamy lightly toasted layer of coconut, lemon and sugar.
All Saints' Day is a holiday that, like Halloween, has its origin in the feast of Celtic origin 'Samhain'; and in the Portuguese country it is also called 'Dia do Bolinho'. This celebration takes place on day 1 in the morning, when Portuguese children walk the streets asking for sweets, since its beginning dates back to the year 1756, the year in which an earthquake devastated the city of Lisbon and the neighbors were asking for bread and alms from Door to door, especially for the little ones.
The taste of this bun is not extremely sweet, since it is the coverage that brings all the sweetness. This makes it a sweet treat that is not cloying in which you can easily appreciate the taste and aroma of each of the ingredients.
In addition to its flavor and texture, the best thing about this recipe of Pão de Deus is that it is made without eggs and without dairy, so in addition to being respectful of animals, it is free of cholesterol, lactose, casein and trans fats.
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Notes
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- Step 1In a bowl, we take 102 gr. wheat flour, we make a hole in the center and we add salt, yeast and soy milk (warm). Knead for 5 minutes.
- Step 2Once kneaded, form a ball, cover it with a clean cotton cloth and let sit for 20 minutes in a warm place away from air flows.
- Step 3After this time, put the rest of the flour in a bowl and add the sugar, lemon zest, margarine and warm water. Mix all the ingredients, add the ball of the other bowl and mix and knead well for 10 minutes, until obtaining a soft, smooth and elastic dough.
- Step 4After this time, form a ball, cover again with a clean cloth and let sit for 30 minutes in the same conditions as before (warm place without air flows).
- Step 5After this time, take the ball of dough and divide it into as many equal portions as rolls you want to make, and place them on a baking tray lined with parchment paper. Cover the tray with the cloth again and let it rest for 45 minutes in the same way as before (a warm, draft-free place).
- Step 6Meanwhile, prepare the topping. Grind the flax seeds and, in a small bowl, mix them with the warm water, stir and let them hydrate for 15 minutes. Set aside.
- Step 7Once the flax seeds have been hydrated, mix with the grated coconut and the sugar and gradually add the soy milk, until it forms a thick and consistent dough. When the topping is ready, set aside and preheat the oven to 175º.
- Step 8When the buns have risen, coat them with a little soy milk and cover them with the topping so that they are well covered.
- Step 9Once all the buns are covered, introduce the tray in the oven (in the second-to-last oven rack) and bake for 15 minutes, ensuring that they do not burn on top.
- Step 10After this time, remove the tray from the oven and let the breads cool a little. When they are warm, sprinkle a little icing sugar on top and serve.