Fluffy & soft Vegan Lemon Curd Rolls, drizzled with a zesty lemon glaze. Sweet and tangy and oh so delicious, this is spring in a pan!
The sunshine smell of sweet lemon will fill your kitchen when these rolls bake. It is really a test of character to wait for them to cool down a little before you dig in, Is there really anything better then fresh baked rolls straight out of the oven?
Ingredients you need to make these Vegan Lemon Curd Rolls:
Dough:
- Almond milk, I love unsweetened almond milk and use it in most of my recipes. You can also substitute for any other kind of plant based milk, or regular milk for non vegan.
- Vegan butter
- Instant dry yeast
- Sugar
- All purpose flour
- Salt
- Vanilla paste
Lemon Curd:
- Fresh squeezed lemon juice, about 4 large lemons
- Sugar, taste it and add more if you like it sweeter
- Full fat coconut milk from a can
- Corn starch, to thicken the curd
- Turmeric for color, optional
Glaze:
- Powdered sugar
- Fresh squeezed lemon juice or water. Add a little at a time to get the right consistency
If you enjoy these Vegan Lemon Curd Rolls, you might also like these recipes:
Tropical Pineapple Tart (Vegan and Gluten-free)
Vegan Chocolate, Banana and Coconut Bread
Peanut Butter and Jelly Cookies (Vegan and Gluten-free)
Healthy Strawberry crumble bars (Vegan and Gluten free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
Fluffy & soft Vegan Lemon Curd Rolls, drizzled with a zesty lemon glaze. Sweet and tangy and oh so delicious, this is spring in a pan!
- 2 cups almond milk
- 100 g vegan butter
- 2 tsp instant dry yeast
- 4 tbsp sugar
- 700 g all purpose flour
- ½ tsp salt
- 1 tsp vanilla paste
- ¾ cups lemon juice (about 4 large lemons)
- 1 ½ cups sugar
- 1 cup coconut milk from a can
- 5 tbsp corn starch
- ⅛ tsp turmeric (for color, optional)
- 1 cup icing sugar
- 2-3 tbsp lemon juice or water
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Start by heating the almond milk to luke warm, it should not burn your finger. Pour the milk, melted vegan butter and sugar to a mixing bowl. Add the dry yeast, mix and let sit for 2 minutes until the yeast blooms.
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Mix in the flour a little at the time with the salt and vanilla until you have a slightly sticky dough. Cover with a towl and let rest until the dough has doubled in size, about 1 hour. While the dough rises, make the lemon curd.
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Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. Also the bottom can easily burn if left alone.
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Punch the dough down and place on a well floured surface. Knead the dough lightly then roll it out to a large rectangle thats about 1 cm (½ inch) thick.
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Top with the lemon curd and spread to an even layer. Roll the dough, forming a tight logg. Cut in 12 pices and place in a baking pan lined with parchment paper. Cover with a towl and let rise for 30 minutes. Preheat the oven to 180C (350F)
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Brush the rolls with a little almond milk and bake in the oven for about 30 minutes until golden brown and the middle is cooked.
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Let it cool down under a kitchen towel and prepare the glaze.
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Stir the sugar and lemon juice, or water, together to deciered concistensy. If its too dry, add a little more lemon juice. If too wet add a little more sugar.
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Top the rolls witht the glaze and serve right away or store in an air tight container for later.
Enjoy!
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