Saffron and Marzipan Scrolls

"Sharing my Vegan Saffron Scrolls recipe - from Naturally Sweet Vegan Treats - in time for our Swedish Lucia festivities this week... and I’m so excited! But I'm especially looking forward to baking along with any of you who are keen!"
-- @missmarzipancom
Jump to Section
  • Recipe Card
Prep time 2hrs
Cook time 10mins
Serves or Makes: 30 - 40

Recipe Card

For the Dough


  • 1 cup plus 4 teaspoons oat or cashew milk
  • 1 1/2 cups oat or coconut yogurt
  • 1/2 cup olive oil
  • 4 teaspoons instant dry yeast for sweet dough
  • 1/2 cup coconut sugar
  • 1/2 teaspoon ground saffron
  • 6 cups (bread) flour, packed and leveled
  • 1/3 teaspoon salt

For the Raw Almond Paste Filling


  • 1 1/2 packed cups pitted medjool dates, soaked in boiled water for at least 10 minutes
  • 4 tablespoons coconut oil, * (see note)
  • 1/2 cup lukewarm water
  • 1 1/2 cups (150 g) almond meal
  • almond extract, to taste
  • 3/4 cup plus 4 teaspoons berries, such as blueberries or lingonberries

For Topping:


  • 4 tablespoons coconut cream, in liquid form
  • 2 tablespoons freshly boiled water
  • 1 tablespoon coconut sugar
  • 1 1/2 teaspoons maple syrup
  • 3 tablespoons finely chopped blanched almonds, optional


  • Step 1

    In a small saucepan over very low heat, add the milk, yogurt and oil, and gently warm the mix to a finger-warm temperature of around 95°F (35°C). Pour the liquid mix into the large mixing bowl of a stand mixer and, if using fresh yeast, crumble it into the liquid and stir it in until it dissolves.

  • Step 2

    Attach the dough hook to a stand mixer. With your mixer on low speed to start the incorporation process, add the coconut sugar followed by the saffron, flour- a cup at a time - and salt to the milk mixture.

  • Step 3

    If using instant dry yeast, make the liquid mix as detailed above but omitting yeast, then combine the flour and dry yeast in a large mixing bowl. Leave it to sit for 10 minutes then add the salt, saffron and coconut sugar and stir.

  • Step 4

    Add the flour mix a spoon at a time to the wet mix in the stand mixing bowl, and turn your stand mixer onto low speed to start the incorporation process.

  • Step 5

    No matter whether you are using fresh or dry yeast, once the flour has mostly incorporated, let the machine work its magic for around 5 minutes on medium speed or until the dough can be separated from the sides of the bowl. You can do this process by hand, but it will be a bit of a workout (and rather messy!). Allow the dough to rise in the bowl under a clean tea towel for around 40 minutes. It should just about double in size.

  • Step 6

    Drain the dates and add them to a food processor with the oil, water, almond meal and almond extract. Blitz well to combine to a smooth, spreadable paste consistency. If it’s too thick to spread easily, add an extra tablespoon or so of water. Prepare at least 3 trays with a sheet of baking parchment each.

  • Step 7

    Sprinkle a fairly generous amount of flour onto a clean work surface. Tip the dough onto the table and roll it out to a rectangular form 27½ × 19½ inches (70×50 cm) in size and about ⅛ inch (2 mm) thick.

  • Step 8

    Using a silicone spatula spread the marzipan filling evenly across the dough, right to the edges. Then, beginning from one of the long sides, begin to roll the dough into a log, neatly and tightly. As you roll the dough log, it should lengthen somewhat and end up around 35.5 inches (90 cm) long. With a very sharp knife, cut slices ⅔ inch (15–20 mm) thick and place them on the baking sheets 12 to 14 buns to a tray, evenly spaced out. You should end up with 35 to 40 buns, depending on the size you cut them.

  • Step 9

    Proof the buns, allowing them a final rising period, for around 40 minutes and then brush them with coconut cream (and sprinkle with a pinch of coconut sugar if using). Towards the end of the proofing time, preheat the oven to 435°F (225°C).

  • Step 10

    Bake the buns one tray at a time, on the center rack of your oven, for around 7 minutes or until they are baked through, yet still moist, and golden brown in color.

  • Step 11

    If sprinkling with almonds to finish, combine freshly boiled water, syrup and coconut sugar in a small bowl and stir the mixture briskly until the sugar dissolves. Brush a small amount of this syrupy liquid over the still-warm buns, then sprinkle over chopped almonds. If making in advance, allow the buns to cool before freezing. They defrost like a dream, by the way! Recipe shared with permission from Page Street Publishing (Naturally Sweet Vegan Treats, 2018, Marisa Alvarsson)