Hey everyone! Get ready for a flavor adventure because today we're ditching the usual and diving into a batch of the most scrumptious Vegan Polish Sweet Cheese Rolls with Berries! Seriously, these aren't just good, they're 'hide-them-from-your-housemates' good.
I was in a total cheesecake mood (aren't we always?!) when this idea struck. Imagine fluffy, slightly sweet buns embracing a creamy, dreamy filling, all topped off with juicy raspberries and strawberries. Forget about your Wednesday blues; these rolls are sunshine on a plate!
And the best part? I whipped these up while Duncan was off on a kayaking adventure (sorry, Duncan!). It's the perfect excuse to bake, right? He and his fellow paddlers can enjoy a well-deserved treat after a long day on the water. It's a win-win for everyone!
These rolls are a throwback to my summers growing up in Poland. They're a sweet, portable delight that always reminds me of home. Feeling a tad homesick lately, I thought, "Why not bake something that takes me right back?" And oh boy, did they! My kitchen smelled like a Polish bakery, and I'm not complaining!
They are super versatile too. You can swap the berries for any of your favorite fruits! Sour cherries, rhubarb or even gooseberries would be fab in these. Just think about the tartness of your choice when you are seasoning the filling with lemon. I like mine with a good tang, but feel free to swap some lemon juice for plant milk if that is not your thing.
And don't worry, they aren't meant to be sickly sweet. But, hey, if that's your jam, go ahead and add some extra sugar! You’re the boss in your kitchen! Now, let's get baking!
Yields: 6-7 rolls
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
For the Dough:
- 250 g (2 cups) all-purpose wheat flour
- ¼ teaspoon fine salt
- 7 g (2 ¼ teaspoons) instant dried yeast
- 35 g (3 tablespoons) coconut sugar
- Approximately 160 ml (⅔ cup) lukewarm plant milk
- 30 g (2 heaped tablespoons) mild coconut oil (or vegan butter)
- Vegan eggwash: 2 teaspoons plant milk + 1 teaspoon maple syrup
For the Filling:
- 135 g (1 cup) raw cashews, soaked in boiling water for at least 20 minutes
- Zest of 1 lemon + 2-4 tablespoons of lemon juice
- 2 teaspoons vanilla extract
- 80 ml (⅓ cup) maple syrup or sugar
- 80 ml (⅓ cup) plant milk (if using sugar)
- 15 g (1 heaped tablespoon) mild coconut oil or vegan butter
- 150 g (5.25 oz) ripe berries
Equipment
- Large Mixing Bowl
- Baking Tray
- Blender
Instructions
Make the Filling
- Place the liquids at the bottom of your blender. Soften your vegan butter or coconut oil if they are solid. If using sugar, dissolve it in plant milk first. For maple syrup, you may need extra plant milk to loosen the mixture.
- Blend the soaked and drained cashews until completely smooth. The mixture should be quite loose as some moisture will evaporate when baking and will prevent a dry result.
Make the Dough
- Mix the flour, salt, instant yeast, and sugar in a large bowl.
- Pour in most of the plant milk (hold back 1 tablespoon), and mix with a wooden spoon. If using maple syrup, adjust the plant milk accordingly.
- Turn the mixture out onto a work surface and knead. If the mixture feels dry, add the reserved milk. It will be a little sticky but very workable.
- Knead by stretching the dough and reforming it for 5 minutes.
- Work the coconut oil into the dough until it is fully absorbed. Don’t worry when it looks a little ruined at first - it will all come together after about 10 minutes.
- Put the dough in a bowl, coat in oil, cover with a clean towel, and let it rise for 1-1.5 hours.
- Once doubled, punch the air out and divide it into 6-7 equal parts.
- Roll each portion into a ball, place them in an oiled tray, cover, and set aside for another 30-45 minutes.
- Heat up the oven to 180°C (355°F).
- Flatten each ball, press a lightly oiled glass into the center to make an indent for the filling. Use your fingers to perfect the shape and fill with the cream filling and top with berries.
- Brush the dough (not the filling) with the plant milk and maple syrup mixture. Bake for 20 minutes. Then, brush with maple syrup for the shine.
Notes
- Flour: Use all-purpose for a softer result. You can also use 50% bread flour or even 100%. Wholewheat is not recommended.
- Yeast: Make sure it is instant yeast; if using dried active yeast, activate it first in the liquid.
- Fat: Add more coconut oil or vegan butter if you want a richer result.
- Lemon Juice: Adjust to taste and add extra plant milk if reducing the quantity.
And there you have it! These vegan Polish sweet cheese rolls with berries are perfect for a weekend treat, a picnic, or whenever you need a little taste of homemade goodness. Let me know if you try them out! Tag me on Instagram using #HealthyBites and @ElaraBloomRecipes – I love seeing your kitchen creations!