Strawberry Cinnamon Vegan Scrolls
One of my favourite baked goods to eat are scrolls. I love tearing them apart and sharing them with friends. They are usually beautifully soft on the inside and golden brown on the outside. I love them covered in sticky sweet icing. I have been searching local bakeries for vegan scrolls and they are really hard to find. So, I thought “why not make my own”.
I’ve had some amazing scrolls in my time and my all time favourite pre vegan scrolls were the cheesymite scrolls from Bakers Delight, an Australian bakery chain. My mouth waters with the the combination of saltiness from the Vegemite and the silkiness of the cheese.
So… what’s Vegemite?
Vegemite is a spread for toast and sandwiches made from yeast extract. You can check it out here. Aussies love it, but it’s been known to scrunch a few faces up for those who aren’t brought up on the stuff. It’s definitely an acquired taste. The colour is dark brown and it’s incredibly strong and salty, I LOVE it! And, it’s vegan. I’m going to try making a vegan cheesy mite scroll recipe soon, watch this space.
Back to the program
But for now I thought I’d use some beautifully fresh strawberries I bought yesterday afternoon to make these deliciously gooey sweet vegan scrolls. I love buying fresh fruit and berries, but too often they sit in the fridge or on the bench and I don’t use them in time. What better way to use that produce than turning it into a jam or filling for something like these vegan scrolls… delicious!
If you’re daunted by making pastries, don’t be! They are more forgiving than you think and these vegan scrolls are actually really easy to make. Check out the recipe below and let me know if you make them.
Vegan Strawberry Cinnamon Scrolls
- 2 cups Almond Milk room temperature
- 1/2 cups vegan butter (melted) I use Nuttelex
- 1/4 cups sugar
- 1 packet Dry Yeast 7g sachets
- 5 1/2 cups plain flour divided
- 1 tsp Salt
- 500 grams strawberries hulled and sliced in half
- 1 tbsp Agave Nectar or you could use maple syrup
- 1 tsp Cinnamon
- 1 cup icing sugar
- 2 tbsp Almond Milk room temperature
- Grease 2 medium sized baking trays or dishes with butter and preheat fan forced oven to 180 degrees celcius (356 degrease fahrenheit).
- In a large mixing bowl whisk together the almond milk, sugar and melted vegan butter. I do this with the bowl submerged in a sink of hot water to warm the mixture up. You want it to be warm but not too hot to touch.
- Scatter the dry yeast over the combined mixture and allow to sit for 1 to 2 minutes.
- Add the flour and salt and mix with a wooden spoon gently until the ingredients are combined. Don't over work it at this point as you want the mix light and fluffy.
- Cover the bowl with a kitchen towel or some cling wrap and stand for an hour in a warm place to allow it to rise. It should double in size.
- Meanwhile, add your strawberries and agave nectar to a small saucepan and head over medium flame until a sauce forms, stirring regularly. You want it to be runny enough to spread but still have chunks in it. Once done, set aside to cool.
- Sprinkle half a cup of flour to your work bench and turn the dough out onto the bench. Sprinkle another half a cup over the dough and fold it into the mix, needing gently.
- Work the dough so that it's light and fluffy and no longer sticking to your fingers or the bench. Make sure your bench is well floured (you can see by my pictures that my dough stuck to my bench in places).
- Roll the dough out into a large rectangle around 1cm (1/2 inch) thick. I used a jar as I need to invest in a new rolling pin. Some wine bottles can work too. Try to get the corners as square as you can for rolling.
- Use a spoon to spread your strawberry mix over the dough going right to the edges.
- Roll your dough lengthways nice and tight trying to make sure your strawberries stay in place and don't get pushed along the dough to the edge. You will end up with a long roll.
- Cut in half with a sharp knife (use a cutting board so you don't scratch your bench like I did) and then cut each half into 7 equal portions gently so that the strawberries don't ooze out. If some do, don't worry, you can put them back in soon.
- Add your scrolls to your pans giving them space on either side to expand.
- Cook in the preheated oven for 25 to 30 minutes until golden brown.
- Meanwhile, sift the icing sugar into a medium bowl and whisk in the almond milk to create your glaze.
- Remove the scrolls form the oven and cool slightly before glazing with the sugary syrup. Serve warm.