Description
Enjoy soft and fluffy Vegan Lemon Sweet Rolls filled with homemade lemon curd and topped with lemon icing. Try this delicious recipe today!
Ingredients
Scale
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 7g active dry yeast
- 500g plain flour (plus extra for dusting)
- Zest of 2 lemons
- 80g lemon juice (fresh)
- 125g coconut milk (cream only)
- 125g caster sugar (for curd)
- 3 tablespoons cornflour/cornstarch
- Renshaw Lemon Icing
Instructions
- In a mixing bowl, combine warm dairy-free milk and yeast; let sit until frothy.
- Mix in melted dairy-free butter and caster sugar.
- Gradually add plain flour to form a soft dough; knead until smooth.
- Place in a greased bowl, cover, and let rise until doubled in size (about 30 minutes).
- Prepare lemon curd by cooking coconut cream, sugar, cornflour, lemon juice, zest over medium heat until thickened; cool.
- Roll out the dough into a rectangle, spread with lemon curd, roll tightly, slice into pieces.
- Bake at 180°C (350°F) for 20-25 minutes until golden brown; let cool before icing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg