Description
Sweet strawberry rolls merge classic pastry techniques with plant-based ingredients, creating a delightful breakfast treat. Pillowy dough swirled with fresh strawberry filling offers a delectable morning experience for passionate bakers.
Ingredients
Scale
Main Ingredients:
Dough:
- 480 grams (16.9 ounces) plain flour
- 400 milliliters (13.5 fluid ounces) dairy-free milk
- 115 grams (4 ounces) dairy-free butter
- 50 grams (1.8 ounces) caster sugar
- 7 grams (0.25 ounces) active dry yeast
Filling Ingredients:
- 130 grams (4.6 ounces) strawberry or raspberry jam
- 100 grams (3.5 ounces) fresh or frozen raspberries
- 50 grams (1.8 ounces) caster sugar
- 50 grams (1.8 ounces) fresh strawberries, chopped
- 2 tablespoons cornflour
- 1 tablespoon water
- Pink food gel
Topping and Decoration:
- 150 grams (5.3 ounces) icing sugar
- 60 grams (2.1 ounces) dairy-free butter
- 40 grams (1.4 ounces) dairy-free cream cheese
- 2 tablespoons freeze dried strawberries or raspberries
- 1 teaspoon vanilla extract
- Fresh strawberries
- Dairy-free milk (if needed)
Instructions
- Activate the yeast by mixing warm dairy-free milk, melted butter, sugar, and yeast in a bowl. Allow the mixture to become frothy and bubbly in a warm environment for approximately 10 minutes.
- Create the dough by combining sifted flour with the activated yeast mixture and pink food gel. Knead thoroughly until the texture becomes smooth and elastic. Shape into a round ball and place in a greased container, allowing it to rise and double in volume over 1-2 hours.
- Develop the strawberry filling by gently simmering raspberries, sugar, water, cornflour, and jam in a saucepan for 5-8 minutes until the mixture thickens and reaches a jam-like consistency. Completely cool the filling before preparation.
- Roll the risen dough into a rectangular shape approximately 16×24 inches. Evenly distribute the cooled strawberry filling across the surface, leaving a small border around the edges. Sprinkle chopped strawberries over the filling. Carefully roll the dough from the long edge, creating a tight log, then slice into 9-10 individual rolls.
- Arrange the rolls in a greased 11×9-inch baking dish, allowing them to rise and expand for 40-60 minutes. Gently brush the surface with dairy-free milk to enhance browning.
- Bake the rolls in a preheated oven at 180°C for 25-30 minutes until they achieve a golden-brown color and appear fully cooked.
- Prepare the frosting by whisking dairy-free butter and cream cheese until smooth and creamy. Gradually incorporate icing sugar and vanilla, adjusting the consistency with additional butter or milk if necessary. Once the rolls have completely cooled, generously spread the frosting and garnish with fresh and dried berries.
Notes
- Activate yeast carefully by ensuring milk is warm, not hot, to prevent killing the yeast and ensuring proper rising.
- Use room temperature ingredients like butter and milk to help dough develop smooth, consistent texture and rise evenly.
- Replace dairy milk with alternative plant-based milks like almond or oat for additional flavor variations and dietary flexibility.
- Ensure filling cools completely before spreading to prevent dough from becoming soggy and maintain roll structure.
- Use cornstarch sparingly in filling to avoid thick, gluey consistency and maintain fresh strawberry texture.
- Allow sufficient rising time in warm, draft-free area for optimal dough development and soft, fluffy roll texture.
- Experiment with different berry combinations like mixed berries or raspberries for unique flavor profiles.
- Check rolls midway through baking to prevent over-browning and ensure even golden color.
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg