Strawberry Vegan Rolls (Print Version)
# Ingredients:
→ Dough
01 -
115 grams of non-dairy butter
02 -
400 milliliters of plant-based milk at room temp
03 -
50 grams of superfine sugar
04 -
A packet of active dry yeast, 7 grams
05 -
480 grams of all-purpose flour, plus extra for rolling it out
06 -
Pink food coloring gel
→ Filling
07 -
100 grams of raspberries, use fresh or frozen
08 -
50 grams of superfine sugar
09 -
A tablespoon of water
10 -
Two tablespoons of cornstarch
11 -
130 grams of strawberry or raspberry preserves
12 -
50 grams of freshly chopped strawberries
→ Cream Cheese Frosting
13 -
60 grams of plant-based butter
14 -
40 grams of cream cheese made without dairy
15 -
150 grams of powdered sugar
16 -
A teaspoon of vanilla extract
17 -
A splash of vegan milk if needed
→ Decoration
18 -
Two tablespoons of freeze-dried raspberries or strawberries
19 -
Fresh strawberries for garnishing
# Instructions:
01 -
In a small pot, melt your butter. Mix together the melted butter, milk at room temperature, sugar, and yeast in a bowl. Give it a whisk, cover it, and place somewhere warm for 10 minutes until it turns foamy.
02 -
Sift the flour into a large bowl. Stir in the fluffy yeast mixture and add a few drops of pink gel. Knead until smooth and elastic. Shape into a ball, set it in a greased bowl, cover, and let it puff up for 1-2 hours until it’s doubled in size.
03 -
In a saucepan, combine raspberries, sugar, water, cornstarch, and jam. Let it cook for 5-8 minutes, stirring, until it’s a thick mixture. Cool it completely before using it.
04 -
Roll out the dough into a 16 by 24-inch rectangle. Spread your filling all over it, adding the chopped strawberries, but leave a 1-inch edge clear. Roll it tightly from the long side, slice into 9 or 10 pieces, and arrange them in a greased 11 by 9-inch dish. Let these sit and rise for about 40-60 minutes.
05 -
Brush the rolls with some dairy-free milk and bake them in an oven preheated to 180°C (fan) for 25–30 minutes. They should be golden brown. Let them cool completely before adding frosting.
06 -
In a bowl, whisk together your plant-based butter and cream cheese until fluffy. Mix in the powdered sugar and vanilla until smooth. If it’s too thick, use a bit more butter or milk. Once the rolls are cool, spread this over the top and decorate with freeze-dried and fresh berries.
# Notes:
01 -
Keep these in an airtight container in the fridge for up to 2 days. They’re best enjoyed on the first day.
02 -
Suggested vegan butters: Naturli Vegan Block, Flora Plant Butter, or Violife VioBlock
03 -
Any soft non-dairy cream cheese works fine, such as Violife Cream Original