Hello everyone, I hope that February has started well and not too stormy for you. I have a new recipe for you: vegan raspberry curd yeast rolls. These rolls are perfect to make yourself comfortable on the sofa in this wet and gray weather. They taste wonderful when they’re still warm and fresh out the oven. Of course, they are also great for upcoming Valentine’s Day. Surprise your loved ones with these delicious pastries.
I have to admit I‘m not a big fan of this commercialized day and don‘t expect flowers or gifts. But if you use this day to make a loved one happy by cooking or baking something delicious for them, then I find it very nice. As it‘s well known that the way to a man’s or woman’s heart is through the stomach!
I‘m a huge fan of yeast dough, probably also because I liked it as a child and we often ate yeast pastries at home. And it’s also really easy to bake a fluffy yeast dough using only vegan ingredients. The recipe is definitely a success and in no time you have the delicious yeast rolls on the table.
And now here is the recipe for vegane raspberry curd yeast rolls:
Vegan raspberry curd yeast rolls
- Baking oven
- 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
- 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
- Slightly warm up the milk (not too hot), stir in yeast and sugar until everything is dissolved
- Add all other ingredients – butter in pieces
- Knead into a smooth dough
- Let the dough rise for 2-3 hours until it has doubled in size
- Mix the curd with maple syrup, vanilla and custard powder/starch
- Place the dough on a floured work surface and roll it out in a rectangular shape – approx. 12x16“
- Add the jam and spread out (leave an edge of 0.5-1 inch)
- Add the curd and raspberries on top and spread them
- Roll up the dough, slice it in 2 inch thick pieces using a sharp knife – place them in a greased casserole
- Bake at 180°C (356°f) for approx. 30-40 minutes
- In order to get a pink colored icing, you can mix powdered sugar with some pomegranate juice
The filling of curd and raspberries helps to ensure that the rolls are really fluffy and moist. You can use your favorite jam for the filling and of course it works just fine with other fruits – the raspberries were of course very suitable for Valentine’s Day.
Compared to other cakes, the yeast rolls manage almost without sugar. I used a little raw cane sugar for the dough and maple syrup for the curd filling. If you prefer a little more sweetness, then an icing made from powdered sugar is very suitable. Or you can eat the yeast rolls with a little jam, which is also super tasty and then they also go great for breakfast or brunch.
I hope you are now really in the mood for these vegan raspberry curd yeast rolls. I will have to bake them again soon, because I hardly got any of them myself. They were gone so quickly – but that’s the nicest thing for me. I would say to make others happy with food is a nice way to show your love!
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