Sweet Wool Roll Bread with blueberry filling. Purely vegetable, airy, incredibly soft, sweet yeast dough encased in a juicy, fruity filling. Apart from the splendid taste, this filled sweet pastry is also an absolute eye-catcher due to the beautiful wool thread look.
Easy to bake, and a big hello at the table. A great Easter bread, perfect for a weekend breakfast or tea. Also great to take away for a break or a buffet.
Table of Contents
Sweet Wool Roll Bread with Blueberry Filling
- 550 g Flour
- ½ cube of yeast (20 g)
- 80 g Of Sugar
- 250 ml Soy milk, lukewarm
- 80 g Alsan or other vegan butter, melted
- 1 tbsp chickpea flour (or soy flour or egg substitute powder), mixed with 3 tbsp water
- 1 squirt of lemon juice
Sweet Wool Roll bread filling
- 120 g Blueberries (frozen or fresh)
- 2 tbsp Sugar
- 1 level tbsp of starch, mixed with 80 ml of cold water
- Some soy milk to brush on
Sweet wool roll dough
- Crumble the yeast and mix with 50 ml of the lukewarm soy milk and 1 tbsp of the sugar.
- Add 2-3 tablespoons of flour, stir roughly and let rise for 20 minutes.
- Knead this pre-dough for the Wool Roll Bread with the flour and then thoroughly with your hands. The result should be a smooth dough that does not stick too strongly to the fingers. If the dough is too moist, knead some more flour into it, if it is too dry, add a little more soy milk.
- Cover the dough and let rise for an hour.
- While the dough is rising, prepare the sweet blueberry filling.
- Put all ingredients in a saucepan and stir.
- Bring the filling to a boil and simmer for a few minutes, stirring, until the filling thickens and the starch is clear and no longer cloudy.
- Remove from heat, set aside and let cool.
Shape and bake wool roll bread
- Line a 26cm round springform pan with baking paper.
- Place the risen, vegan, sweet yeast dough on a floured work surface and gently press it flat so that you get a large, round flatbread.
- Divide this into 5 equal pieces with a spatula. Knead them lightly again, shape them into balls and let rise covered for 15 minutes. The best way to do this is to use a damp kitchen towel so that the dough does not dry out.
- Now roll out the 5 balls of dough into long ovals, the dough should be about 1/2 cm thick.
- Take the pastry card or a sharp knife and cut the oval halfway down one side, in very thin strips.
- Put some filling on the closed side of the oval and fold the dough around the filling on the left and right. Then roll up the filled dough so that the incised part is on the outside.
- Then lay out the rolled up dough pieces on the edge of the springform pan. So that a circle forms with a hole in the middle.
- Cover again and let rise in a warm place for 60 minutes until the dough has roughly doubled in volume.
- Note: If you want to prepare the sweet bread in the evening and bake it fresh for breakfast, then you can skip this last walking time. Instead, put the finished bread in the baking pan, covered with a plate or a cake platter, in the refrigerator. There it can then go on very slowly overnight. Then in the morning just continue with the recipe from here.
- Now brush the raw, risen wool bread with soy milk.
- Preheat the oven to 170 ° circulating heat while the dough rises again.
- Bake the wool roll bread for about 18-20 minutes, until the sweet wool roll bread has a golden brown crust.
- Let cool, then take out of the mold.Good Appetite!
“Lukewarm” generally means between 98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius. When you run the water on your wrist and it feels warmer than your body temperature, but not hot, that should be just about right. If you’ve ever tested the temperature of warm formula or milk in a baby’s bottle, that’s lukewarm!