Vegan Blueberry Cinnamon Knot Rolls

Step 1

Add warm milk and water to a large mixing bowl. Stir.

Step 2

Add the remaining dough ingredients in this order: sugar, yeast, oil, four, cinnamon, lemon zest, salt. Make sure the salt isn't touching the yeast.

Step 3

Combine the ingredients into a dough and knead for approximately 10 minutes (by hand or in a breadmaker) to create an elastic, loose ball of dough.

Step 4

Cover with a damp cloth and let rise at room temperature for 1 hour until doubled in size.

Step 5

In the meantime, prepare your easy vegan blueberry filling (see below).

Step 6

Sprinkle plenty of flour onto a clean, flat surface.

Step 7

Remove your dough from the bowl/pan and knock it back (knock it down forecfully with your fist or knead for about 30 seconds). This will help get rid of excess air that was formed during the rising period.

Step 8

Once you've knocked it back, use a rolling pin to roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches)

Step 9

Use a knife or spoon to spread with the blueberry filling.

Step 10

You will now need to fold your dough. Take the top third of your dough and carefully pull it over the second third.

Step 11

Finally, pull the lower third of your dough over the second third to create a dough ‘pocket’. Press down the top side gently.

Step 12

Cut dough into 6 equally-sized stripes.

Step 13

Now is the time to form your knots. Hold one strip of dough, one hand at each end. Very gently stretch the strip length-wise to create a longer more compact strip of dough.

Step 14

Hold the left end still whilst twisting the right end of the dough three times. Keep hold of the left end of the dough and wrap the right end around the back of your fingers.

Step 15

Keep moving the right end to fold all the way around and over your left end of the dough.

Step 16

Finally, push the right end under the left to make your knot. Place all your buns in a greased muffin tin.

Step 17

Brush them over with milk, cover in cling film and let rise for at least 45 minutes. Ensure that your cling film is NOT touching the buns.

Step 18

When the second rise is over, pop the buns into the oven and bake for 20-25 minutes at 356°F / 180°C (fan oven) until golden brown on the outside.

Step 19

Add all your ingredients to a small pan.

Step 20

Heat up slowly on low to medium heat until all your sugar dissolves and the blueberries have largely fallen apart.

Step 21

To create your apricot jam glaze, simply combine apricot jam with water or orange juice.

Step 22

Transfer to a pan and heat up until desired consistency. Serve your buns with fresh apricot jam glaze and top off with lemon zest if desired.