Poppyseed Roulade
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Author: Janet Hudson Status: published license cc-by tags: Vegan, Pastry, Poppyseed, Roulade, Strudel,
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Share on TwitterPastry recipe previous post, filling recipe to follow.
Here you go:
1/4 ounce package yeast
1/2 cup warm water
1/2 cup soy milk
1/4 cup sugar
1/3 cup vegetable margarine
1 teaspoon salt
Egg Replacer for 1 egg
3 1/2 cups all-purpose flour
Filling:
1/2 cup melted vegetable margarine
1/2 cup raw sugar
1/2 cup brown sugar
3 tablespoons cinnamon
3 tablespoons nutmeg
1 tablespoon lemon zest
1 cup poppyseeds
Glaze:
2 tablespoons vegetable margarine
1 cup powdered sugar
1 teaspoon vanilla extract
5 tablespoons soy creamer
Heat oven to 350 degrees
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix milk, sugar, margarine, salt and egg replacer. Add flour and mix until smooth.
Add yeast mixture. Mix in remaining flour until dough is easy to handle. Place in well-greased bowl, cover and let rise until doubled in size, about 1 hour.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Filling ingredients together and spread over rolled out dough. Roll up and punch together ends.
Place the roll on a cookie sheet and rise until dough is doubled, about 1 hour. Bake about 30 minutes or until browned.
Mix together glaze ingredients. Place in squeeze bottle. Once roll is cooled, decorate with glaze and a sprinkle of poppyseeds.
