Vegan Lemon Curd Rolls
Zesty vegan lemon curd rolls served with fresh apricot glaze and topped off with golden pecans.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 60 ml water (equals ¼ cup of water)
- 50 ml plant milk (equals just under ¼ cup. use almond, soy or other plant milk)
- ½ tsp white sugar (caster sugar)
- ½ sachet dry yeast (half a sachet equals 3,5g )
- 30 ml oil (any light oil)
- 200 g bread flour (also called strong white bread flour)
- 1 tsp cinnamon (optional)
- 1 tsp lemon zest
- ½ tsp salt
- 120 ml plant milk (equals ½ cup)
- 1 tbsp cornstarch
- 60 ml lemon juice (equals ¼ cup)
- 55 g sugar (equals ¼ cup)
- 1 tbsp lemon zest
- 1 pinch tumeric
- 1 tsp dairy-free butter
- 1 tbsp pecans (chopped)
- 1 tsp plant milk (for glazing before baking)
- 30 g apricot jam (to be mixed with 20ml of water or orange juice)
- 2 tsp lemon zest (to sprinkle on top when serving)
Instructions
- 1
Add warm milk and water to a large mixing bowl. Stir.
- 2
Add the remaining dough ingredients in this order: sugar, yeast, oil, flour, cinnamon, lemon zest, salt. Make sure the salt isn't touching the yeast.
- 3
Combine the ingredients into a dough and knead for appoximately 10 minutes (by hand or in a breadmaker) to create an elastic, loose ball of dough.
- 4
Cover with a damp cloth and let rise at room temperature for 1 hour until doubled in size.
- 5
In the meantime, prepare your easy vegan lemon curd (see below).
- 6
Sprinkle plenty of flour onto a flat surface. Remove your dough from the bowl/pan and knock it back (knock it with your fist or knead for anbout 30 seconds). This will help get rid of excess air that was formed during the rising period.
- 7
Once you've knocked it back, use a rolling pin to roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches).
- 8
Use a knife or spoon to spread with lemon curd filling.
- 9
Start rolling it up carefully into a thick roll (see step-by-step photos above for reference)
- 10
When rolled, cut into 8-9 rolls.
- 11
Line and grease a round baking tin. Place your rolls into the round baking tin, cover and let rise again for 45 minutes. Then glaze with plant milk and sprinkle with pecans before baking.
- 12
After you've glazed them, pop into the oven and bake for 20-25 minutes at 356°F / 180°C (fan oven).
- 13
When baked, glaze with apricot jam glaze and serve with extra lemon peel.
- 14
Pour plant milk and corn starch into a pan and stir.
- 15
Heat up your pan on low to medium heat, then add lemon juice, sugar, lemon zest and turmeric. Whisk.
- 16
Bring the mixture to boil and wait for it to thicken. Make sure to keep whisking as it thickens.
- 17
Thicken for about 5 minutes.
- 18
Check the lemon curd has thickened enough when it coats the back of a spoon and leaves a clear trail if you run a finger through the back of a spoon.
- 19
Finally add the teaspoon of dairy-free butter and keep on the heat until the butter has fully melted, whilst whisking to get a smooth, velvety texture.
- 20
To create your apricot jam glaze, simply combine apricot jam with water or orange juice. Transfer to a pan and heat up until desired consistency.
- 21
Serve your buns with fresh apricot jam glaze and top off with extra lemon zest.