Vegan lemon blueberry rolls - soft, sticky vegan sweet rolls filled with juicy blueberries and topped with a tangy lemon glaze. With step by step photos!

250 ml (1 cup) unsweetened almond milk
50 g (1/4 cup) coconut oil
450 g (3 + 3/4 cups) strong white bread flour
10 g (3 tsp) fast action (instant) yeast
65 g (1/3 cup) caster sugar
1 tsp salt
finely grated zest of 2 lemons
2 tsp cornflour (cornstarch)
1 Tbsp fresh lemon juice
280 g (1 cup) blueberry jam/preserves
finely grated zest of 1 lemon
300 g (2 cups) fresh blueberries not frozen
100 g (1 cup) icing (powdered) sugar
4 tsp fresh lemon juice

Place the almond milk and coconut oil in a pan and heat gently until the coconut oil has melted. Remove from the heat and check the temperature; it shouldn't be so hot that you can't comfortably hold your finger in it, otherwise it can kill the yeast. If it is too hot then set it aside until it has cooled to lukewarm.

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