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Vegan Lemon Curd Rolls

Zesty vegan lemon curd rolls served with fresh apricot glaze and topped off with golden pecans.
Course Breakfast, Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Rising time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Servings 8
Calories 185kcal
Author Tajda Ferko

Equipment

  • Rolling Pin
  • Round baking tin (approx. size 20 cm / 8 inch)

Ingredients

FOR THE DOUGH

  • 60 ml water equals ¼ cup of water
  • 50 ml plant milk equals just under ¼ cup. use almond, soy or other plant milk
  • ½ teaspoon white sugar caster sugar
  • ½ sachet dry yeast half a sachet equals 3,5g
  • 30 ml oil any light oil
  • 200 g bread flour also called strong white bread flour
  • 1 teaspoon cinnamon optional
  • 1 teaspoon lemon zest
  • ½ teaspoon salt

FOR LEMON CURD

  • 120 ml plant milk equals ½ cup
  • 1 tablespoon cornstarch
  • 60 ml lemon juice equals ¼ cup
  • 55 g sugar equals ¼ cup
  • 1 tablespoon lemon zest
  • 1 pinch tumeric
  • 1 teaspoon dairy-free butter

TOPPINGS

  • 1 tablespoon pecans chopped
  • 1 teaspoon plant milk for glazing before baking
  • 30 g apricot jam to be mixed with 20ml of water or orange juice
  • 2 teaspoon lemon zest to sprinkle on top when serving
US Cups - Metric

Instructions

FOR THE DOUGH

  • Add warm milk and water to a large mixing bowl. Stir.
  • Add the remaining dough ingredients in this order: sugar, yeast, oil, flour, cinnamon, lemon zest, salt. Make sure the salt isn't touching the yeast.
  • Combine the ingredients into a dough and knead for appoximately 10 minutes (by hand or in a breadmaker) to create an elastic, loose ball of dough.
  • Cover with a damp cloth and let rise at room temperature for 1 hour until doubled in size.
  • In the meantime, prepare your easy vegan lemon curd (see below).
  • Sprinkle plenty of flour onto a flat surface. Remove your dough from the bowl/pan and knock it back (knock it with your fist or knead for anbout 30 seconds). This will help get rid of excess air that was formed during the rising period.
  • Once you've knocked it back, use a rolling pin to roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches).
  • Use a knife or spoon to spread with lemon curd filling.
  • Start rolling it up carefully into a thick roll (see step-by-step photos above for reference)
  • When rolled, cut into 8-9 rolls.
  • Line and grease a round baking tin. Place your rolls into the round baking tin, cover and let rise again for 45 minutes. Then glaze with plant milk and sprinkle with pecans before baking.
  • After you've glazed them, pop into the oven and bake for 20-25 minutes at 356°F / 180°C (fan oven). 
  • When baked, glaze with apricot jam glaze and serve with extra lemon peel.

FOR THE LEMON CURD

  • Pour plant milk and corn starch into a pan and stir.
  • Heat up your pan on low to medium heat, then add lemon juice, sugar, lemon zest and turmeric. Whisk.
  • Bring the mixture to boil and wait for it to thicken. Make sure to keep whisking as it thickens.
  • Thicken for about 5 minutes.
  • Check the lemon curd has thickened enough when it coats the back of a spoon and leaves a clear trail if you run a finger through the back of a spoon.
  • Finally add the teaspoon of dairy-free butter and keep on the heat until the butter has fully melted, whilst whisking to get a smooth, velvety texture.

FOR THE GLAZE AND TOPPINGS

  • To create your apricot jam glaze, simply combine apricot jam with water or orange juice. Transfer to a pan and heat up until desired consistency.
  • Serve your buns with fresh apricot jam glaze and top off with extra lemon zest.

Notes

  • Use the step-by-step photos above as your visual guide.
  • This recipe has been tested using weight measurements (not cups). I always strongly recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
  • For best results, make sure to use strong white bread flour.
  • Make sure your salt isn't touching the yeast before you start kneading. To do so, create a small well in your flour. Then add salt to the well.
  • Don't alter the rise time: make sure you wait for a full hour for the first and full 45 minutes for the second rise.
  • When rolling out your dough, make sure to coat your work surface liberally with flour.
  • Don't roll too tight.
  • Do not overbake: this will result in a dry bun.
  • You can store these for later in an airtight container for 2-3 days at room temperature.
  • If you want to store the rolls for later don’t glaze them yet. Only glaze when serving.

Nutrition

Calories: 185kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 38mg | Fiber: 1g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg