Description
Indulge in the delightful experience of Vegan Lemon Sweet Rolls, a treat that perfectly balances zesty lemon freshness with soft, fluffy texture. These rolls are filled with homemade lemon curd and topped with a sweet lemon icing, making them an ideal addition to any breakfast, brunch, or dessert table.
Ingredients
Scale
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 7g active dry yeast
- 500g plain flour (plus extra for dusting)
- Zest and juice from 2 lemons
- 125g coconut milk (cream only)
- 125g caster sugar (for filling)
- 3 tablespoons cornflour/cornstarch
- Renshaw Lemon Icing for topping
Instructions
- Melt dairy-free butter in a mixing bowl. Mix in dairy-free milk and caster sugar. Sprinkle yeast over the mixture; let it sit for 5 minutes until frothy.
- Gradually add plain flour while mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth.
- Let the dough rise in a greased bowl covered with a damp cloth for about an hour until doubled in size.
- Prepare lemon curd by whisking together coconut milk, caster sugar, cornflour, lemon juice, zest, and turmeric in a saucepan over medium heat until thickened.
- Preheat oven to 180°C (350°F). Roll out risen dough into a rectangle and spread lemon curd evenly before rolling it tightly.
- Cut the log into equal pieces and place on parchment-lined baking tray. Bake for 25–30 minutes until golden brown.
- Cool slightly and drizzle with Renshaw Lemon Icing before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 roll (80g)
- Calories: 270
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg