Blueberry Allspice Rolls

Download the Formulation

1. Form 250g of dough into a ball
2. Roll out into a rectangle, about .5″ thick
3. Facing the wider part of the rectangle, apply all filling in a thin layer
4. Roll the dough up to form a tight rollade
5. Slice the rollade into 6 even pieces, wrap tightly in plastic wrap to form a cylinder
6. When completely frozen, remove plastic wrap
7. Using a knife to separate the rolls at the cuts, place rolls on a
8. parchment lined sheet tray evenly spaced
9. Bake at 400F for 20-25 minutes

1. Place water and yeast in the bottom of the mixing bowl
2. Pour dry ingredients on liquid
3. Mix at medium speed with the dough hook for approximately 10 minutes. When the dough is sufficiently kneaded, the dough will begin to climb the hook
4. Let dough rise in the bowl for an hour at room temperature
5. Punch down dough, roll into a ball, and chill

1. Place all ingredients in the pan other than pectin
2. Bring ingredients to a simmer and cook for 30 minutes
3. Whisk in pectin, continue cooking for another 20 minutes
4. Place cooked fruit in hotel pan and cool completely in refrigerator.

Notes : Allow filling to cool completely before assembling rolls

1. Whip vegan butter with the paddle until it is light and fluffy
2. Add all other ingredients and whip until fully incorporated