Vegan raspberry curd yeast rolls

<p class="MsoNormal"><strong>Yeast dough </strong></p>

• 300 gr (1 ¼ cups)  plant-based milk (e.g. oat, soy)
• 10 gr (0.35 oz.) fresh yeast (or 1 Tsp dry yeast)
• 2 Tbsp raw cane sugar
• 500 gr (4 cups) flour (e.g. spelt, wheat)
• 1/2 Tsp salt
• 50 gr (1/4 cup) vegan butter/margarine
• 2 Tbsp apple sauce 

<p class="MsoNormal"><strong>Filling: </strong></p>

• 400 gr (14 oz.) vegan curd ( e.g. soy)
• 3 Tbsp maple syrup
• 1 Tsp  vanilla 
• 30 gr (1 oz.)  vanilla custard powder (or alternatively starch )
• 2-3 Tbsp frozen raspberries
• 1-2 Tbsp jam (e.g. raspberry)

<strong>Yeast dough:</strong>

1. Slightly warm up the milk (not too hot), stir in yeast and sugar until everything is dissolved
2. Add all other ingredients – butter in pieces
3. Knead into a smooth dough
4. Let the dough rise for 2-3 hours until it has doubled in size

<p class="MsoNormal"><strong>Filling:</strong></p>

1. Mix the curd with maple syrup, vanilla and custard powder/starch
2. Place the dough on a floured work surface and roll it out in a rectangular shape – approx. 12x16“
3. Add the jam and spread out (leave an edge of 0.5-1 inch)
4. Add the curd and raspberries on top and spread them
5. Roll up the dough, slice it in 2 inch thick pieces using a sharp knife – place them in a greased casserole
6. Bake at 180°C (356°f) for approx. 30-40 minutes
7. In order to get a pink colored icing, you can mix powdered sugar with some pomegranate juice