"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!"
Saffron and Marzipan Scrolls
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Prep time 2hrs
Cook time 10mins
Serves or Makes: 30 - 40
Recipe Card
For the Dough
ingredients
- 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
ingredients
- 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:
ingredients
- 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
Method
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)