September 4, 2020

Vegan raspberry rolls with pistachios

Fluffy and tender yeast rolls with a fruity raspberry filling
and crispy pistachios.

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Why you should try this recipe:

soft yeast dough with fruity filling, crispy pistachios and sweet glaze
vegan
the summer version of the classic cinnamon rolls
simple preparation
perfect as breakfast, dessert or delicious snack
use a different jam for different fruit fillings

What you need:

Kitchen spatula: one of my favorite kitchen gadgets because it is so versatile. You need it to spread the fruit filling evenly on the yeast dough.
Fire proof casserole: the raspberry rolls are baked in it. I use a glass casserole because it looks beautiful and it’s useful for many dishes (e. g. lasagna, oven vegetables…).
Almond milk: for this recipe you need vegan plant milk. I always like to use almond milk when baking, because it works very well in pastries and cakes.

If you are interested in one of these products and gadgets, I have linked my favorite products in the pictures below (affiliate links). Just click on the image you like.

If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!

Print Recipe

Vegan raspberry rolls with pistachios

Prep Time30

Cook Time20

Resting Time1

Course: Breakfast, Dessert, Snack

Servings: 15 rolls

Author: Lena

Equipment

kitchen spatula (my favorite is linked above in the picture)
fire proof casserole (my favorite is linked above in the picture)

Ingredients

570 g all-purpose flour
80 g sugar
250 ml vegan plant milk (I used almond milk, linked above) warm
80 g vegan butter soft and warm
1 tsp salt
1 package yeast
160 g raspberry jam
3 tbsp bread crumbs
50 g powdered sugar
50 g vegan plain yogurt
30 g pistachios chopped

Instructions

Add the yeast to the warm plant milk and stir the mixture. Then put the flour, sugar, salt and vegan butter (soft) in a bowl, add the milk yeast mixture and stir everything with a spoon. As soon as a dough is formed, place the dough on the work surface and knead it for 5-10 minutes. Cover the dough with a cloth and let rise in for 30 minutes.
Mix the raspberry jam with the breadcrumbs.
Roll the dough to a rectangle (circa 40x30cm) and spread the jam mixture evenly on it with the kitchen spatula. Leave a few centimetres free at the top end. Then you can start rolling the dough gently and as tightly as possible until a long roll is formed. Cut the roll into 15 equal rolls, using a knife or a piece of tooth silk.
Place the rolls in a greased and fire proof casserole, leaving enough space between the rolls. Let the raspberry rolls rise again covered for 30 minutes.
Preheat the oven to 180 degrees Celsius or 365 degrees Fahrenheit.
Bake the rolls in the oven for 20-25 minutes. Prepare a glaze of powdered sugar and vegan yogurt and pour over the warm rolls. Sprinkle pistachio pieces and raspberries on top.
Store the raspberry rolls in an airtight container to prevent them from drying out.