Measure the wheat flour, sugar, instant yeast, and salt into a mixing bowl.

Whisk the dry ingredients until the yeast, sugar, and salt are evenly distributed.

Heat the plant milk and vegan butter or margarine together until lukewarm, about body temperature; do not let the mixture become hot.

Pour the lukewarm plant milk mixture into the bowl of dry ingredients.

Stir the mixture until a shaggy dough forms.

Knead the dough for about 5 minutes until smooth, elastic, and only slightly tacky.

Cover the dough and let it rest in a warm place for 30 to 60 minutes, until visibly puffed.

Choose one finish: shape the risen dough as Baumstriezel, a star cake, or individual Dampfnudel buns.

For Baumstriezel or star cake, preheat the oven to 180°C / 356°F.

Place the shaped Baumstriezel or star cake on a parchment-lined baking sheet.

Bake the Baumstriezel or star cake for 20 to 35 minutes, until golden brown and cooked through.

For Dampfnudel, place the shaped dough buns in a lidded frying pan with a small amount of water and fat as needed for steam-frying.

Cover the pan and steam-fry the Dampfnudel for 10 minutes, keeping the lid closed until the buns are fluffy and the liquid has cooked away.