Vegan raspberry rolls with pistachios
Servings: 15 rolls
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.