WWW.FREI-STYLE.COMVegan raspberry curd yeast rolls
Ingredients
Yeast dough
- 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
Filling:
- 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)
Equipment: Baking oven
Instructions
Yeast dough:
- 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
Filling:
- 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
Notes
Tip from my kitchen: the yeast dough is easy to make ahead – cover it and let it prove overnight in the fridge, then bring it to room temperature briefly in the morning. The rolls taste best fresh and still warm; any leftovers keep covered for 1–2 days and turn fluffy again with a quick reheat in the oven. Swap the raspberries for other berries, and for extra sweetness drizzle over an icing of powdered sugar mixed with a little pomegranate juice for that signature pink colour.