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5
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Vegan raspberry curd yeast rolls
Delicious fluffy yeast rolls with a raspberry curd filling
Prep Time
1
hour
hr
Cook Time
35
minutes
mins
Course:
Cake, Dessert, Frühstück, Kuchen, Süsses
Keyword:
curd, Quark, Rasberries, rolls, Valentinstag, Vegan, vegan backen, yeast
Author:
Verena Frei
Equipment
Baking oven
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
Instructions
Yeast dough:
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
Filling:
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