For the dough:
100g vegan butter
250ml plant-based milk (e.g., almond, soy, oat)
7g dry yeast
100g white sugar
0.5 teaspoon salt
600g all-purpose flour
Grated zest of 2 lemons
For the stuffing:
300g mixed berries (frozen raspberries, blueberries, etc.)
4 tablespoons sugar
Lemon zest (to taste)
Vegan butter (to taste)
For the topping:
160g vegan cream cheese (e.g., cashew cream cheese)
120g icing sugar
3 tablespoons plant-based milk + lemon juice
Heat the plant-based milk together with the vegan butter until the butter is melted. Let it cool until it’s just warm.
Once the milk is warm, add the sugar and dry yeast. Let it sit for 5-10 minutes until the yeast creates foam.
Add the flour, salt, and lemon zest. Mix well until no visible traces of flour remain. Let it rest for 5 minutes to allow the flour to absorb the liquids.
Knead the dough by hand or using a stand mixer for about 10 minutes, until the dough is smooth and elastic. Let it rise for 2 hours.
After rising, roll out the dough into a rectangle about 1.5 cm high.
Spread a thin layer of vegan butter, then sprinkle with sugar and lemon zest.
Arrange the mixed berries on top of the sugar and zest.
Roll up the rectangle to create a dough roll. Cut it into 12 equal parts.
Place the dough pieces in a rectangular pan lined with baking paper, leaving some space between them.
Cover and let them rest for another 45 minutes.
Preheat the oven to 170 degrees C (338 degrees F).
Bake the rolls for 40 minutes or until they are golden brown.
For the topping, mix the vegan cream cheese with sifted icing sugar and plant-based milk along with lemon juice until smooth.
Once the rolls are baked and slightly cooled, glaze them with the cream cheese topping.
Optionally, you can also sprinkle some cardamom on top for extra flavor, and serve with additional berries.
Enjoy your vegan berry-filled brioche rolls!