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Vegane Himbeer-Quark Heferollen
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5 from 1 vote

Vegan raspberry curd yeast rolls

Delicious fluffy yeast rolls with a raspberry curd filling 
Prep Time1 hour
Cook Time35 minutes
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