Vegan Poppy Seed Roll
Indulge in the sweet and nutty flavors of this irresistible Vegan Poppy Seed Roll, a plant-based twist on a classic dessert that's perfect for special occasions or cozy tea-time treats. This recipe combines a soft, pillowy yeast dough made with almond milk and vegan butter with a luscious poppy seed filling bursting with hints of lemon zest and vanilla. The easy-to-follow instructions yield a beautifully golden roll that’s as stunning to serve as it is delightful to eat. Completely egg-free and dairy-free, this vegan-friendly dessert is a crowd-pleaser that pairs wonderfully with a warm cup of coffee or tea. Whether you're baking for a holiday gathering or simply craving a homemade treat, this Vegan Poppy Seed Roll is sure to become your new favorite!
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Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.5 cup Granulated sugar
- 1.25 cups Unsweetened almond milk
- 0.25 cup Vegan butter
- 0.5 teaspoon Salt
- 1 cup Poppy seeds
- 0.5 cup Powdered sugar
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
Directions
Step 1
In a small saucepan, warm the almond milk until it is just warm to the touch (about 105°F/40°C), then remove from heat.
Step 2
In a large mixing bowl, combine the warm almond milk, 2 tablespoons of granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
Step 3
Melt the vegan butter and add it to the yeast mixture along with the remaining granulated sugar and salt. Stir well to combine.
Step 4
Begin adding the flour, one cup at a time, stirring after each addition. Once the dough begins to form, transfer it to a floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
Step 5
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 6
While the dough rises, prepare the poppy seed filling. In a medium saucepan, add poppy seeds and enough water to cover them by a few inches. Bring to a boil and then lower the heat to simmer for about 20 minutes, stirring occasionally.
Step 7
Drain the poppy seeds through a fine mesh sieve and transfer them to a food processor. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Process until the mixture is well combined and starts to thicken.
Step 8
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 9
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a large rectangle, about 14x18 inches.
Step 10
Spread the poppy seed mixture evenly over the dough, leaving about a half-inch border on all sides.
Step 11
Starting from one of the long sides, gently roll the dough into a log. Pinch the seams to seal.
Step 12
Carefully transfer the roll to the prepared baking sheet, seam side down. Let it rest for another 20 minutes to rise slightly.
Step 13
Bake in the preheated oven for 30-35 minutes, or until golden brown. Allow the roll to cool on a wire rack before slicing.
Step 14
Serve the roll warm or at room temperature. Enjoy your delicious vegan poppy seed roll!
Nutrition Facts
| Serving size | (1063.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3021.9 |
| Total Fat 82.6g | 0% |
| Saturated Fat 32.3g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1750.0mg | 0% |
| Total Carbohydrate 510.0g | 0% |
| Dietary Fiber 28.8g | 0% |
| Total Sugars 163.4g | |
| Protein 61.5g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 1636.7mg | 0% |
| Iron 27.9mg | 0% |
| Potassium 1203.4mg | 0% |
Source of Calories