1-Activate the Yeast Mixture: In a large bowl, combine warm dairy-free milk (around 110°F) with active dry yeast and 50g caster sugar; let it activate for 5-10 minutes until frothy. This step is key for a fluffy dough and works well with the provided measurements. Once frothy, mix in the sifted plain flour and a drop of pink food gel for that vegan strawberry sweet rolls color.

2-Knead and Prove the Dough: Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Shape it into a ball, place it in a greased bowl, cover, and let it rise in a warm spot for 1 to 2 hours until doubled in size. This vegan strawberry sweet rolls technique ensures a soft texture that’s worth the wait. For a deeper dive into baking basics, check out our guide to beginner baking on the blog.

3-Prepare and Apply the Filling: For the filling, combine raspberries, caster sugar, water, cornflour, and jam in a saucepan, heating gently until thickened and jelly-like. Roll out the risen dough into a rectangle, spread the filling evenly, and sprinkle chopped fresh strawberries on top. Roll it tightly, cut into rolls using floss, and let them rise again for 40-60 minutes. Bake at 180°C for 25-30 minutes until golden, then cool before adding frosting.