Vegan Poppy Seed Roll
Indulge in the delightful sweetness of a Vegan Poppy Seed Roll, a plant-based twist on the classic European dessert that's sure to impress. This recipe features a tender, homemade yeast dough enriched with almond milk and vegan butter, rolled around a luscious, aromatic filling of poppy seeds, lemon zest, and vanilla. Perfectly balanced with a hint of tang and sweetness, the filling complements the golden-brown crust beautifully. Whether you're serving it for a festive occasion or as a comforting treat, this dairy-free and egg-free roll is both satisfying and stunning. Crafted with wholesome ingredients and baked to perfection, it’s a must-try dessert for anyone seeking a vegan-friendly option that doesn't compromise on flavor.
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Recipe Information
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
Instructions
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.
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.
Melt the vegan butter and add it to the yeast mixture along with the remaining granulated sugar and salt. Stir well to combine.
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.
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.
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.
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.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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.
Spread the poppy seed mixture evenly over the dough, leaving about a half-inch border on all sides.
Starting from one of the long sides, gently roll the dough into a log. Pinch the seams to seal.
Carefully transfer the roll to the prepared baking sheet, seam side down. Let it rest for another 20 minutes to rise slightly.
Bake in the preheated oven for 30-35 minutes, or until golden brown. Allow the roll to cool on a wire rack before slicing.
Serve the roll warm or at room temperature. Enjoy your delicious vegan poppy seed roll!
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 510.0 g | 185% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 163.4 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1637 mg | 126% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
