My apologies. It's taken a really long time for me to upload this recipe because I'm so damn lazy and I've also been busy working at Brownice, a vegan eatery which I love hehe. But here it is finally for those who may have been interested when I uploaded this picture on Instagram 6 days ago. 

I love baking with yeast. Watching the bread rise from this to THIS just excites me hahaha. In the past I used yeast that was dead and my baking attempts always failed so I began to fear baking bread. But after making these blueberry rolls I'm no longer afraid :D It's just really important to take care of your yeast — check the expiry and store opened packages in the fridge! 

Hope everyone enjoys the recipe! It's quite mild tasting and isn't too sweet. If you want feel free to add an extra one or two tablespoons of sugar to the dough! 

They last up to a week in the fridge, when you want to eat them just toast for a few minutes. 

The Ingredients

Dough: 

1 tbsp sugar

2 tsp instant yeast

2 cup plain flour

1 1/4 cup wholewheat flour

1 1/2 tsp baking powder

1 cup plant milk

4 tbsp apple sauce 

Filling:

Zest from 1 lemon

1/4 cup blueberries

2 tbsp-ish blueberry jam 

Lemon glaze:

1/3 cup icing sugar 

Juice from 1/2 lemon 

1 tsp water if needed 

How to

Step one- Attach dough-kneading attachment to food processor* (or mixer). Add dry dough ingredients to the food processor and combine. Add in the wet ingredients and turn on the food processor to mix everything together and form a sort of dough ball. If it's too dry to form a dough add more milk in, tablespoon at a time.

Step two- Remove the dough and knead about 10 minutes or so until you obtain a smooth, springy ball of dough. At first the dough may feel slightly sticky but after kneading, it should be moist and soft and leave your hands clean. If the dough is still sticky knead in a little more flour. Cover the dough with a wet towel and it rise in a warm place for 20 minutes, or until double in size.

Step three- Roll dough out into a 14 by 10 inch by rectangle. Spread a thin layer of blueberry jam over, sprinkle with lemon zest and blueberries, leaving a border around the edges. Roll up along the 10 inch long side so that you get a 14 inch long cylinder. Cut the cylinder into 16 slices. Start by cutting into two, then halving each half again etc. Grease a dish, set the rolls in (cut-side down), cover with a wet towel, and let them rise for another 30-40 min. 

Step four- Bake in an oven preheated to 180C for around 25 min. If they aren't browned enough at the end, you can turn the oven to maximum temp and leave the rolls in another minute or two, but be careful not to burn them.

Step five- Mix the sugar and juice together, add water if needed, to obtain a glaze. Drizzle over the rolls and consume immediately. If serving later, don't do the glaze yet because the glaze gets absorbed by the rolls after some time (:

*You can actually do this all by hand but it takes more effort.