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Ingredients
Scale
- 1 cup unsweetened almond milk
- ¼ cup coconut oil
- 3 ¾ cups strong white bread flour
- 3 tsp fast action (instant) yeast
- ⅓ cup caster sugar
- 1 tsp salt
- Zest of 2 lemons (finely grated)
- 2 tsp cornflour (cornstarch)
- 1 tbsp fresh lemon juice
- 1 cup blueberry jam/preserves
- Zest of 1 lemon (finely grated)
- 2 cups fresh blueberries (not frozen)
- 1 cup icing (powdered) sugar
- 4 tsp fresh lemon juice
Instructions
- Heat the almond milk and coconut oil until melted; cool to lukewarm.
- Combine flour, yeast, sugar, and salt in a bowl, keeping salt away from yeast.
- Add cooled milk mixture and lemon zest to the dry ingredients; mix into a rough dough.
- Knead dough on a floured surface for about 10 minutes until smooth.
- Let the dough rise in a warm place for about 2 hours until doubled.
- Roll out the dough to a rectangle; prepare filling with cornflour, lemon juice, blueberry jam, lemon zest, and fresh blueberries.
- Spread filling on dough, roll it up, and cut into pieces.
- Let rolls rise for another hour, then bake at 350°F (180°C) for 30-40 minutes.
- Cool rolls, make glaze with icing sugar and lemon juice, and drizzle over.
Notes
Ensure all liquids are lukewarm to activate the yeast.
Kneading well is crucial for achieving a fluffy texture.
Allow sufficient time for both rises for optimal fluffiness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg