(ad) Almond Frangipane Rolls
I love me a sweet almond filled baked good, and these almond "frangipane" rolls are no exception! I made these in collaboration with Nature's Charm and their evaporated oat milk and they turned out so dang delicious. These are a must try for any cinnamon roll or almond lover out there!
450g all purpose flour
1tsp dry yeast
200g unsweetened soy milk (can use any unsweetened dairy free milk)
100g Nature’s Charm evaporated oat milk
30g dairy free butter
80g granulated sugar
0.25 tsp table salt /0.5 tsp kosher salt
1tsp baking powder
1.5 tbsp dairy free butter + 1.5tbsp maple syrup for brushing on top
90g almond flour (not fat reduced)
100g vegan butter
1tsp almond extract
1tsp vanilla extract
Method: Mix yeast, all purpose flour, sugar, salt, cardamom and baking powder in a bowl. Melt the butter in a saucepan and add soy milk and evaporated coconut milk to the butter. Bring the wet mixture to body temperature before pouring into the dry mix and kneading until a smooth dough has formed. Cover and leave to rest for at least 1-2 hours.
Make the filling by mixing all the ingredients into a smooth paste. Place in the fridge while the dough rests. Once rested, knock the air out of the dough and add to a lightly floured surface. Roll the dough out into a rectangle about 30cm tall and 40cm wide. Spread the filling it evenly onto the rectangle. Then, fold the upper half of the dough over the lower and pat it down firmly. Slice the dough into 12 equal strips about 3-4cm wide.
To twist the rolls grab one strip of dough and lightly stretch it out between your hands. Twist it a couple times before rolling it up into a scroll and tucking the end underneath to avoid it unfolding while rising. Place on a baking tray lined with parchment paper and repeat with the remaining strips of dough. In case you found this confusing I also have a photo series showing how to twist the rolls in this post.
Cover the tray and let rest for another hour while preheating the oven to 200 degrees Celsius.
Uncover the scrolls and bake them in the middle of the oven at 200C for 15-20 minutes. Some of the filling will inevitably start seeping out, but in my opinion this just adds a delicious crispy bottom to the scrolls, so as long as the tray is sufficiently covered with parchment paper this shouldn't be a problem! There should still be enough filling inside the scrolls once they have baked. Transfer to a wire rack to let them cool completely before sprinkling with powdered sugar and serving. Enjoy!