Lenten rolls with plum jam and walnuts

Fluffy rolls with plum jam and walnuts - a delicious vegan dessert

Who said that vegan food can't be delicious? These fluffy rolls with plum jam and walnuts are living proof that you can cook with simple and accessible ingredients without compromising on taste. Perfect for any occasion or even for ordinary days, these sweet spirals will captivate you with their inviting aroma and soft texture.

Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 35-40 minutes
Total: 1 hour and 55 minutes
Number of servings: 12-15 rolls

Necessary ingredients:
- 500 g of flour
- 150 g of sugar
- 1 packet of dry yeast (about 7 g)
- 1 cup of warm water (about 250 ml)
- 1/2 cup of oil (about 60 ml)
- Vanilla essence (optional)
- Grated zest of one lemon
- 300 g of plum jam
- 150-200 g of ground walnuts (not too fine)
- Cinnamon (to taste)
- 2 tablespoons of honey

Step-by-step preparation:

1. Preparing the dough: In a large bowl, sift the flour and add the dry yeast. This is a crucial step, as aerating the flour will help the dough rise. Add the sugar and mix the dry ingredients well.

2. Adding water: Start gradually pouring the warm water into the flour mixture, mixing with a wooden spoon or your hands. The warm water is essential for activating the yeast, so make sure it’s not too hot.

3. Kneading the dough: After adding all the water, start kneading the dough. Gradually add the oil, continuing to knead until you obtain a smooth and homogeneous dough. Finally, you can add the vanilla essence and grated lemon zest for extra flavor.

4. Letting the dough rise: Cover the bowl with a clean towel and let it sit in a warm place for about an hour or until the dough doubles in volume. This is the perfect time to relax or prepare the filling.

5. Filling the rolls: Once the dough has risen, sprinkle a little flour on the work surface and roll it out into a rectangular sheet. Spread the plum jam evenly over the entire surface of the dough, then sprinkle the ground walnuts and cinnamon.

6. Shaping the rolls: Roll the dough carefully to keep the filling inside. After tightly rolling the sheet, use a sharp knife to cut the roll into slices about 2-3 cm thick.

7. Baking: Place the rolls in a baking tray lined with parchment paper, making sure to leave enough space between them, as they will rise while baking. Preheat the oven to 180 degrees Celsius and bake the rolls for 35-40 minutes or until they turn golden and fluffy.

8. Glazing: After taking them out of the oven, let them cool slightly, then brush them with honey dissolved in the 3 tablespoons of water. This step will not only give them a shiny appearance but will also add a sweet and sticky taste.

Useful tips:
- Use quality plum jam, preferably homemade, for an authentic taste. You can experiment with other types of jam, such as apricot or raspberry, to add a different note.
- If you prefer a more intense flavor, you can also add a few drops of rum essence to the dough.
- These rolls are wonderful served warm, but they can also be kept for the next day. I recommend reheating them gently in the oven or microwave to regain their fluffy texture.

Nutritional benefits:
- These rolls are a good source of carbohydrates due to the flour and also provide a dose of vitamins from the fruit through the plum jam.
- Walnuts contain healthy fats and proteins, making them an excellent choice for energy throughout the day.

Frequently asked questions:
- Can I use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast. You will need about 25 g of fresh yeast. Dissolve it in warm water before adding it to the dough.

- How can I keep the rolls for longer?
The rolls can be kept in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

These rolls are not just a delicious vegan dessert, but also a great way to enjoy the moments spent in the kitchen. So gather your ingredients and let’s be carried away by their wonderful aroma!

 Ingredients: 500 g flour 150 g sugar 1 packet dry yeast 1 cup lukewarm water 1 small cup of oil (not filled to the brim) vanilla essence grated peel of one lemon plum jam 150-200 g ground walnuts (not very fine) cinnamon 2 tablespoons honey

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