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5 from 2 votes

Berry Swirl Rolls

Berry swirl rolls with a vegan brioche dough, lashings of fruity jam and a beautiful purple glaze.
Prep Time15 minutes
Cook Time30 minutes
Resting Time2 hours
Total Time2 hours 45 minutes
Cuisine: American, Vegan
Servings: 8 rolls
Author: Anthea

Ingredients

Buns

Bun filling

  • ½ cup (160g) berry jam of choice, or blackcurrant jam
  • 1 cup (75g) fresh or frozen berries, such as blueberries or raspberries

Berry glaze

  • 1 cup (100g) powdered sugar / icing sugar
  • 1 tablespoon (20g) berry jam of choice, or blackcurrant jam
  • 1 tablespoon (15g) dairy-free milk
  • Beetroot powder, raspberry or strawberry powder, optional for colour

Instructions

To make the buns:

  • Combine all the ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
  • Cover the bowl with a damp tea towel. Set it aside in a warm spot for at least 1 hour or until the dough has doubled in size. If it doesn't double, place the dough in a WARMER spot until it does.

To prepare the filling:

  • Add both ingredients to a small saucepan over low heat. Simmer until the berries have broken down and the mixture is very thick and jammy. Puree with a stick blender (or mash well with a fork). Set aside to cool.

To assemble the buns:

  • Dust a clean surface with flour. Scoop the dough onto the surface and roll it out into a large rectangular shape.**
  • Spread all the berry mixture on two-thirds of the dough (see the blog post for pictures). Fold the outer two-thirds of the dough over. Use your rolling pin to flatten the layered dough into a large rectangle again.
  • Use a sharp knife or pizza cutter to cut around 8 long strips out of the dough. Roll each strip into a bun shape. Arrange the buns on a lined or greased baking tray, leaving a little space in between. Place a damp tea towel over the buns and set aside to rise for at least 1 hour until the rolls are puffy again.

Baking the buns:

  • When you're ready to bake the buns, preheat the oven to 180°C (350°F).
  • When the oven is hot, bake the buns for 15-20 minutes. The buns are ready when their surface is slightly golden brown. Set aside to cool.

Decorating the buns (optional):

  • Add all ingredients to a bowl and mix until smooth. Add more sugar if the frosting is too thin and more milk if the frosting is too thick. It should be a thick drizzlable consistency. If you'd like your glaze to be richer in colour, add a little beetroot powder and mix until combined
  • Drizzle the glaze on the buns. If desired, set aside for the glaze to dry (or enjoy immediately haha).
  • The buns are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. Warm up the buns before you enjoy them.

Notes

* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
** If your dough is too soft to be rolled, chill it in the fridge for at least 10 minutes. 

Nutrition

Serving: 1 large roll | Calories: 389kcal | Carbohydrates: 69g | Protein: 5g | Fat: 10g | Sodium: 130mg | Potassium: 85mg | Fiber: 2g | Sugar: 28g | Vitamin A: 553IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!