Vegan nut rolls

Vegan Baking sweet bake
Total: 1 hr 50 min. | Active: 20 min.
vegan, lactose-free

I serve these sweet nut rolls for Sunday brunch with the family and they always go down very well. These vegan nut rolls taste best straight from the oven while they're still fairly warm. If you want to add variety to the classic nut roll recipe, you can also mix some chopped pistachios or dark chocolate chunks in with the filling.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 10 pieces

Yeast dough
460 g spelt flour
1 pinch salt
60 g sugar
½ cube yeast (approx. 20 g), crumbled
2 ¼ dl oat drink
60 g vegan butter substitute, soft
Filling
120 g vegan butter substitute
100 g sugar
60 g ground hazelnuts
1 tsp cinnamon
To bake
1 tbsp maple syrup

How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the oat milk and vegan butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Filling

Beat the vegan butter, sugar, hazelnuts and cinnamon. On a lightly floured surface, roll out the dough into a rectangle (approx. 30 × 40 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting any pressure, cut the dough into 10 slices approx. 4 cm thick using a bread knife. Make a hole in the centre of each using the end of a wooden spoon. Transfer to a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 15 mins.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, brush with maple syrup while still warm, leave to cool on a rack.

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