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Vegan yeast dumpling with vanilla sauce

Ingredients for 4 people:
Preparation time: 30 minutes (plus 45 minutes resting time).

Yeast dumplings:

200 ml oat drink

20 g fresh yeast

100 g fine crystal sugar

350 g plain wheat flour (type 700)

50 g sunflower or rapeseed oil

Finely grated zest of ½ lemon

4 tbsp. powidl


Vanilla sauce:

1 vanilla pod

500 ml oat drink

2 tbsp cornflour

½ tsp turmeric powder



60 g ground poppy seeds

40 g icing sugar



Yeast dumplings

  1. Warm the oat milk to lukewarm. Dissolve the yeast in it. Using the dough hooks of a hand mixer or food processor, knead the oat milk, 30 g sugar, flour, oil and lemon zest into a smooth dough.
  2. Cover in a clean bowl with a moistened tea towel and leave to rest for 30 minutes.
  3. Divide the dough into quarters and form balls. Flatten with your hands and place a tablespoon of powidl on each. Fold the dough over the top and seal well. Place in a steamer basket and leave to rise for 15 minutes.
  4. Preheat the steamer to 100 °C. Cook the dumplings for 15 minutes.

Make the custard

  1. Meanwhile, for the vanilla sauce, cut the vanilla pod lengthwise and scrape out the pulp. Mix the oat drink, vanilla pulp and the remaining 70 g sugar thoroughly in a saucepan and bring to the boil.
  2. Mix the cornflour with a dash of water and turmeric and stir in. Simmer until the sauce has thickened. Mix the poppy seeds and icing sugar.
  3. Divide the custard onto plates, place a yeast dumpling on each plate and sprinkle with the poppy seed and icing sugar mixture.