Vegan Mango Rolls*
The perfect alternative to nut or cinnamon rolls - fruity, fluffy and absolutely delicious!
When it comes to sweet yeast dough, I'm on fire every time! This fluffy consistency, the subtle sweetness, the light yeast note, the smell.... Yeast pastry is really at the top of the sweet baked goods.
This time I experimented a bit to find a tasty alternative to the classic fillings like poppy seeds, nuts, chocolate or cinnamon. And what can I say? The dried mango fits perfectly! Fruity, sweet and sour and exotic - just the thing to prepare yourself for the gray days of January!
For about 12 rolls you need:
200g dried organic mango strips from Sunday Natural*.
approx. 300ml vegetable milk
some ground vanilla
*With the code KATHIJANUAR10 you save 10% on your order the whole month of January! (No minimum order)
125ml plant milk, lukewarm
1/2 cube yeast
35g margarine, room temperature
1 pinch of salt
80g powdered sugar
20ml mango nectar
Soak 200g dried mango strips in 300 vegetable milk for about 1 hour.
Dissolve 25g sugar in 125 warm vegetable milk and dissolve 1/2 cube yeast in it. Then let the mixture rise for 10 minutes.
Mix 250g flour, 1 pinch of salt and 35g margarine in a bowl.
Pour in the yeast milk and knead everything for about 5 minutes to form a smooth dough. Cover it and let it rise in 45-60 min.
Just before the end of the rising time, put the soaked mango with the vanilla in a blender and puree it to a paste. You may need to add a little milk.
Preheat the oven to 190°C (374°F) top/bottom heat.
Roll out the dough to about 40x30 cm.
Spread the filling evenly on the dough, leaving about 1 cm to the edge.
Then roll up the dough from the long side and cut rolls about 2 cm thick.
Place the rolls on a baking tray and bake them for 20-25 minutes.
Mix the powdered sugar with the mango nectar and coat the finished mango rolls with it.