Super Fluffy Vegan Poppy Seed Rolls
Ingredients
Dough
- 80 g vegan butter
- 160 ml plant-based milk (e.g., oat milk)
- 1/2 cube fresh yeast (or 1 packet dry yeast)
- 400 g wheat flour or spelt flour (Type 550 or 630)
- 50 g sugar
- 1 packet vanilla sugar
- 1/2 tsp salt
- 50 g vegan yogurt (e.g., vanilla flavor)
Filling
- 250 ml plant-based milk (e.g., oat milk)
- 50 g sugar
- 200 g ground poppy seeds
- 40 g vegan butter
Additional
- 2-3 tbsp vegan soy cream, for brushing
- 100 g powdered sugar
- 3-4 tsp lemon juice
Preparation
Melt vegan butter in a small pot and add plant-based milk
Once lukewarm, crumble in yeast and let rest for 5 minutes until bubbles form
Line a baking sheet with parchment paper
Mix flour, sugar, vanilla sugar, and salt in a bowl
Add yogurt and the yeast mixture, and combine roughly with a dough scraper or spoon
Knead the dough on a floured surface for 8 minutes until smooth, or use a stand mixer
Cover with a damp towel and let rest for 1 hour until doubled in size
Meanwhile, heat plant-based milk, then add sugar and ground poppy seeds, stirring well
Stir in vegan butter until melted, then remove from heat and let cool
Roll out the dough into a 40x45 cm rectangle on a floured surface
Spread the poppy seed filling evenly over the dough
Roll up the dough from the long side and cut into 3 cm wide rolls
Place rolls on the baking sheet with space between them and let rise for 15 minutes
Preheat oven to 180°C convection
Brush the risen rolls with vegan soy cream
Bake for 15-20 minutes until golden brown
Glaze
Whisk powdered sugar and lemon juice until smooth
Drizzle the glaze over the warm rolls
