Ingredients
Dough Ingredients
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 1 pack active dry yeast (approx 7g)
- 500g plain flour (plus extra for dusting)
- Zest of 2 lemons
Lemon Curd Ingredients
- 125g coconut milk (cream only, thick white part)
- 80g fresh lemon juice
- 125g caster sugar
- 3 tablespoons cornflour (cornstarch)
- Pinch of turmeric or yellow food gel (optional)
Icing and Topping
- 1 pot of Renshaw Lemon Icing
- Fresh lemons (zest and slices for decoration)
Instructions
- Prepare the Lemon Curd: Drain the clear liquid from a can of coconut milk, keeping only the thick cream. In a medium saucepan, combine the coconut cream, lemon juice, caster sugar, cornflour, and turmeric (if using). Heat over medium, stirring constantly with a spatula or whisk for about 5 minutes until thick and glossy. Remove from heat and allow to cool. Stir vigorously, then transfer to a piping bag. If too thick, add more lemon juice and whisk until smooth.
- Activate the Yeast Mixture: Melt the dairy-free butter in a small saucepan over medium heat. In a mixing bowl, combine the melted butter, room temperature dairy-free milk, caster sugar, and active dry yeast. Whisk together, cover with a tea towel, and place in a warm spot for 10 minutes until frothy and aromatic, signaling the yeast is active.
- Make the Dough: Sift the plain flour into a large bowl. Add the activated yeast mixture and the lemon zest. Knead the dough by hand on a floured surface or with a stand mixer using the dough hook, until smooth and elastic, about 8-10 minutes. Add flour sparingly if the dough is too sticky. The dough should bounce back lightly when pressed.
- First Proof: Shape the dough into a smooth ball and place it into a lightly oiled bowl (sunflower or neutral oil). Cover with a tea towel and leave in a warm place for 1 to 2 hours, or until doubled in size.
- Assemble the Rolls: Grease an 11 x 9 inch square baking dish or similar size round dish. Turn the risen dough onto a floured surface and roll out to a 16” x 24” rectangle. Spread the prepared lemon curd evenly over the dough, leaving a 1-inch border around the edges. Optionally sprinkle with extra lemon zest. Using a sharp knife or pizza cutter, cut the dough into strips and roll each strip up tightly into a swirl. Arrange the rolls spaced slightly apart in the greased dish.
- Second Proof: Cover the dish with a tea towel and let the rolls rise in a warm place for 40 minutes to 1 hour until puffed and fluffy.
- Bake the Rolls: Preheat the oven to 180°C (fan). Brush the edges of the rolls with dairy-free milk. Bake in the middle rack for 25-30 minutes until the rolls are golden brown and cooked through. Test doneness with a toothpick—if it comes out clean, the rolls are ready. Let cool completely in the dish.
- Ice and Decorate: Spread the Renshaw lemon icing over each cooled roll using an offset spatula or the back of a spoon. Garnish with fresh lemon zest and slices. Serve and enjoy your vegan lemon sweet rolls fresh.
Notes
- Use only the thick coconut cream from the can, not the liquid, for a rich lemon curd.
- Keep the milk and butter at room temperature to properly activate the yeast without killing it.
- Do not over-knead the dough, as it can make the rolls tough.
- Ensure the dough rises in a warm draft-free environment for best results.
- If lemon curd thickens too much after cooling, adding lemon juice and whisking can help restore creaminess.
- You can substitute the lemon icing with any vegan frosting of your choice if unavailable.
- Store leftovers wrapped at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Sweet Bread
- Method: Baking
- Cuisine: Vegan / British-inspired
- Diet: Vegan
