Ingredients
Dough
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 1 pack active dry yeast (approx 7g)
- 480g plain flour (plus extra for dusting)
- Pink food gel (a drop)
Filling
- 100g fresh or frozen raspberries
- 50g caster sugar
- 1 tablespoon water
- 2 tablespoons cornflour
- 130g strawberry or raspberry jam
- 50g chopped fresh strawberries (optional)
Frosting
- 60g dairy-free butter
- 40g dairy-free cream cheese
- 150g icing sugar
- 1 teaspoon vanilla extract
- Dairy-free milk (if needed, for consistency)
Decoration (Optional)
- 2 tablespoons freeze dried strawberries or freeze dried raspberries
- Fresh strawberries, chopped
Instructions
- Melt Butter: In a small saucepan, melt 115g of dairy-free butter over medium heat.
- Activate Yeast: Pour the melted butter into a mixing bowl; add 400ml room-temperature dairy-free milk, 50g caster sugar, and 7g active dry yeast. Whisk to combine, cover with a tea towel, and set aside in a warm place for 10 minutes until frothy and bubbly.
- Prepare Dough: Sift 480g plain flour into a large mixing bowl. Add the frothy yeast mixture along with a drop of pink food gel. Knead the dough until smooth and elastic, adding extra flour if needed to achieve a non-tacky, bouncy texture. Shape it into a smooth ball.
- First Proof: Lightly grease a bowl with oil, place the dough inside, cover with a tea towel, and let it rise in a warm spot for 1 to 2 hours until doubled in size.
- Make Filling: Combine 100g fresh or frozen raspberries, 50g caster sugar, 1 tablespoon water, 2 tablespoons cornflour, and 130g strawberry or raspberry jam in a medium saucepan. Simmer over low heat, stirring constantly for 5-8 minutes until thickened. Remove from heat and cool completely.
- Prepare Baking Dish: Grease an 11 x 9 inch square or round baking dish with oil.
- Shape Rolls: Turn out risen dough onto a floured surface. Roll into a 16” x 24” rectangle. Spread the cooled jam mixture evenly, leaving a 1-inch border around edges. Sprinkle 50g chopped fresh strawberries over the jam, if desired.
- Roll & Cut: Starting from the long edge, roll the dough into a tight log. Pinch ends to seal. Using cotton or dental floss, cut into about 9-10 equal rolls. Place rolls in prepared dish with slight space between.
- Second Proof: Cover with a tea towel and let the rolls rise for 40 minutes to 1 hour until puffed and fluffy.
- Preheat Oven & Bake: Preheat oven to 180°C fan. Brush dairy-free milk on rolls’ edges. Bake for 25-30 minutes until golden and thoroughly cooked (toothpick inserted should come out clean).
- Cool Rolls: Remove from oven and allow rolls to cool fully in the baking dish before frosting.
- Make Frosting: In a medium bowl, whisk 60g dairy-free butter and 40g dairy-free cream cheese until creamy. Add 150g icing sugar and 1 teaspoon vanilla extract; whisk until smooth. Adjust consistency with dairy-free milk if needed.
- Frost Rolls: For a glaze, drizzle frosting over warm rolls. For thick frosting that holds shape, spread on after rolls are cool.
- Decorate: Sprinkle with 2 tablespoons freeze dried berries and fresh chopped strawberries for extra color and flavor.
Notes
- Do not over-knead the dough to prevent tough rolls.
- Activate yeast in a warm but not hot environment to avoid killing it.
- Use a little extra flour only if dough is too sticky; dough should be soft and bouncy.
- Chilling the jam filling is important to thicken it before spreading.
- Cotton thread or dental floss works best to slice rolls without squashing.
- Adjust frosting consistency with dairy-free milk as needed for spreading or glazing.
- Optional fresh and freeze-dried berries add color and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Sweet Bread
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
