Hi, hey, hello!
Let’s take a look at these Vegan Raspberry Scrolls…yep, looking….yep, drooling.
It’s hard not to like scrolls. An abundance of flavour-packed filling wrapped in a fluffy, sweet bread, baked to perfection then doused in a sweet drizzle. What’s even better is waking up to these cooking in your oven so you can eat them fresh for breakfast, yum!
I’ve adapted the Maple Pecan Buns to make a bread dough more suitable for these Vegan Raspberry Scrolls. It’s light, airy, bakes well and comes out screaming to be eaten. Instead of coconut sugar I used Natvia to keep the dough white in colour.
Something I noticed, which is important to note is how long the second proving time was. Usually scrolls need to prove for 40-60 minutes second time round however, because I used frozen raspberries (which is needed) in the middle, the dough was much colder and stayed colder for longer, meaning the second proving time needs 2 hours+ to rise and double in size. If you don’t have this time, which I didn’t. Cover the dish with a tea towel and place in the fridge overnight to prove. An hour before you go to bake them, remove them from the fridge, place in a warm area to prove and then bake away!
The pictures above show the before (left) and after (right) of the dough. The dough will double in size, look puffy and the scrolls will all be touching.
Use frozen raspberries for these Vegan Raspberry Scrolls because they are super easy to cut through when you slice the dough. Also make sure to use a sharp serrated knife to make the cutting even easier. While these prove the raspberries will begin to defrost and their liquid will seep out to the bottom. So if you see a layer of red juice at the bottom of your dish, that’s alright.
I topped my scrolls with a basic vanilla drizzle- soy milk, Natvia icing mix and vanilla. A perfect way to finish them off!
I’d love to know if you can stop at one! I couldn’t…. I ate 3 in one sitting.
- - ¾ cup (200mL) soy milk, warm
- - 2½ teaspoons (9g) yeast
- - 3 tablespoons (40g) Natvia
- - 2¼ cups (355g) plain flour
- - 1 teaspoon salt
- - ¼ cup (45g) Niulife Coconut Oil, softened
- Raspberry Filling
- - 280g frozen raspberries*
- - ¼ cup (50g) Natvia
- - 1 teaspoon arrowroot powder
- - ½ cup (75g) Natvia Icing Mix
- - 1½ tablespoons (25mL) soy milk
- - ½ teaspoon vanilla extract
- Begin by making the dough. Combine the warm soy milk, yeast and Natvia in a jug. Leave for 10 mins for the yeast to activate. At the end of the 10 mins the mix will have a foamy layer on top. If it doesn't have this wait a little longer or check to see if your yeast has expired. There has to be a foamy layer on top otherwise the scrolls will not be fluffy.
- Meanwhile in the bowl of a stand mixer fitted with the kneading attachment, mix together the flour, salt and softened coconut oil. I used my fingertips to help break up the oil and evenly distribute it into the mix.
- With the mixer running on low speed, slowly pour in the activated yeast mixture. Knead the dough on low speed for 8-10 minutes, until it's smooth and bounces back when touched. If the dough is too dry, add in 1 tablespoon of warm water into the mix. Continuing doing this until a pliable dough has formed (I needed 2 tablespoons). If you don't have a stand mixer, knead the dough with your hands. Transfer the dough to a greased bowl, cover with a tea towel and place in a warm area to prove for 40-60 minutes or until doubled in size. Here's what I do. Preheat my oven to 40°C, turn it off and place the bowl in there with the oven door closed.
- Grease a 24 cm x 24 cm baking dish. Once the dough has doubled in size, place it on a floured surface and knock it back a couple of times. Using a rolling pin, roll to an even 30cm x 40cm (12 x 16") rectangle. I use my ruler for this.
- Make the filling. In a bowl toss all the filling ingredients together. Sprinkle the berry mixture over the dough, making sure to go right to the edges. Break some of the larger raspberries up so everything is evenly spread. Sprinkle any remaining sugar mix over the berries.
- Tightly roll the dough to form a 40cm long log. Cut into 12 even scrolls using a serrated knife. Place them into the greased baking dish, cut side up. Cover with a tea towel and place in a warm area to prove for 2 hours OR overnight** The dough will double in size.
- Once the scrolls have finished proving, preheat the oven to 190°C/375°F fan forced. Bake the scrolls for 35-45 minutes, covering with aluminium foil in the last 15 minutes to stop them from over browning. The scrolls should be lightly golden brown on top. Remove from the oven and leave to cool for 10 minutes.
- Make the drizzle. In a small bowl, mix together all the drizzle ingredients until smooth. Pour drizzle over the warm scrolls. Serve.
* Ensure to use frozen raspberries because they're a lot easier to handle when cutting.
**To prepare the overnight method, cover the rolls with a tea towel and place them in the fridge overnight. An hour before you bake them, remove them from the fridge and allow them to prove in a warm place. Use my oven technique stated in the method.
Store covered in the fridge for 6 days.
Recipe adapted from Sally's Baking Addiction.