Vegan Lemon Curd Rolls with Raspberries

Honestly, it's all about the simple things in life. Is there anything better than warm and fluffy baked brioche rolls? These vegan rolls have raspberries and lemon curd which makes them so flavorful! They are pretty simple to make and of course, that's always a good thing!

The Recipe

Vegan lemon curd rolls with raspberries

Ingredients

For the dough

3 1/4 cups / 400 g all-purpose flour

1/4 cup / 55 g sugar

2 teaspoons active dry yeast

1/4 cup / 60 g soft vegan butter

1/2 + 1/3 cups / 200 ml plant-based milk (I used oat milk)

For the lemon curd

1/2 cup / 125 g sugar

1,5 tablespoons cornstarch

1/4 cup / 60 ml lemon juice (about 2 lemons)

zest of 1 lemon

1/2 cup / 110 ml plant-based milk (I used coconut-almond milk)


6 ounces / 170 g fresh raspberries

For the glaze

2 cups / 250 g powdered sugar

3-4 tablespoons lemon juice

Instructions

1. First make the dough. In a medium sized bowl combine flour, sugar, soft vegan butter, yeast and warm milk and knead by hand until smooth. Let rise for about 1 hour.

2. Meanwhile make the lemon curd. In a pan add sugar, lemon juice, lemon zest and coconut almond milk. Heat over medium heat until lemon mixture starts to bubble. Carefully add cornstarch and stir frequently until lemon curd get thicker. Fill in a mason jar glass.

3. When the dough is ready transfer it to a lightly floured surface. Roll the dough so you end up with a rectangle. Add the lemon curd over the dough and spread evenly with a knife. Add the fresh raspberries and squeeze them a little.

4. Preheat oven to 350 °F / 180 °C and bake the rolls for about 30 minutes.

5. For the glaze mix the powdered sugar with the lemon juice.

6. Add the glaze over the baked rolls. ENJOY!