Vegan Cinnamon and Pecan Scrolls

These Vegan Cinnamon and Pecan Scrolls are the ultimate treat for a Green Monday (hope you’ve all signed the pledge up on Green Monday South Africa).  When that sweet tooth kicks in mid-afternoon, this is the perfect complement to a cup of coffee. If you’re having people over for tea, these are also great to whip out to showcase your kitchen skills – and of course they’re vegan, so you can enjoy them with a clear conscious! If you happen to have any left over (which I doubt), pop them in a sealed container and they should keep for a day or two – just remember to re-heat them in the oven before serving again.http://greenmonday.co.zaFor the pecan filling

2 cups pecan nuts
1 tbsp ginger powder
1 tbsp cinnamon
1 tbsp mixed spice
1 cup icing sugar
Water to combine

In a food processor, blitz the pecans, ginger, cinnamon, mixed spice and icing sugar. Add water until it becomes a spreadable paste.

For the dough

1 ¼ cup warm water
1 tsp sugar
2 tsp yeast
3 1/3 cups flour
2 tsp baking powder
1 ½ tsp salt
¼ tsp lemon juice
2 tbsp vegetable oil

For the lemon glaze

½ cup icing sugar
¼ cup lemon juice
Water
Combine the lemon juice and the icing sugar and thin with water so that it is runny enough to brush over the scrolls

For the chocolate icing

½ cup good quality cocoa powder
½ cup icing sugar
Coconut milk
Combine the ingredients to make a runny mixture to drizzle over the scrolls after baking.

Method:

Combine the yeast and the warm water and leave to foam. Mix everything together in a stand mixer with the dough hook attachment until velvety and smooth.
Roll out the dough into a rectangle. Smear the pecan mixture over the entire surface and roll up from one side to the other creating a long sausage.
Cut into 5 cm sections and place upright in a greased cake tin. Leave in a warm area to prove for about 20minutes before baking at 160c for about 40minutes or until a skewer inserted into the dough comes out clean.
Once out of the oven, glaze with the lemon icing using a pastry brush and drizzle with the cocoa icing.Vegan Cinnamon and Pecan Scrolls Vegan Cinnamon and Pecan Scrolls Vegan Cinnamon and Pecan Scrolls Vegan Cinnamon and Pecan Scrolls Vegan Cinnamon and Pecan Scrolls

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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