Vegan Walnut Roll (veganska potica)
This vegan walnut roll is a scrumptious vegan take on the traditional Slovenian dessert, and you won’t notice any difference in taste. It’s perfectly aromatic, with enriched dough and a wonderful walnut filling. After making the classic walnut version, try using other nuts like macadamias, pistachios, cashews, almonds, pecans, or peanuts.
Ingredients
Dough:
- 200 g bread flour
- 4 g (2/3 tsp) salt
- 24 g date sugar
- 105 ml (7 tbsp) unsweetened soy milk
- 10 g fresh yeast
- a pinch of turmeric powder for colour
- 1/8 tsp vanilla powder
- 32 g (heaped 2 tbsp) vegan butter
- 45 ml (3 tbsp) coconut cream just cream from a can of coconut cream without the water
- 8 ml (1/2 tbsp) rum
- zest of 1/5 lemon
Filling:
- 200 g walnuts ground
- 52 ml (heaped 3 tbsp + 1 tsp) coconut cream just cream from a can of coconut cream without the water
- 1/6 tsp vanilla powder
- 1/8 tsp Ceylon cinnamon powder
- 1/2 tsp ground coffee
- a pinch of salt
- 80 g date sugar
- 40 g vegan sour cream recipe below
- 12 ml (heaped 2 tsp) rum
- zest of 1/5 lemon
- 42 ml (scant 3 tbsp) aquafaba
- 1/16 tsp freshly squeezed lemon juice
- 20 g raisins optional
Vegan sour cream:
- 40 g (2 1/2 tbsp) unsweetened soy yoghurt
- heaped 1/3 tsp freshly squeezed lemon juice
For greasing the baking dish:
- coconut oil melted
To decorate:
- powdered sugar
Instructions
Dough:
- Sieve the flour over strainer and add salt. Mix together.
- Measure date sugar in a small bowl and set aside.
- Heat soy milk over low to medium. Crumble yeast in a small bowl, add lukewarm soy milk. Add about 3/4 tsp of date sugar and about 1/2 tsp of flour. Mix together well. Wait for it to foam (about 10 min).
- Meanwhile add date sugar, turmeric and vanilla powder to flour and mix.
- Melt vegan butter and coconut cream over low heat. Add rum and lemon zest to the butter mixture. Mix together.
- When the yeast mixture is foaming add it to the flour and mix. Then add also the butter mixture. Mix until you get a wet dough.
- Knead the dough 2-3 min. If needed lightly flour your working surface.
- Flour a big bowl, place the dough inside and flour again the top of the dough. Cover with a towel and leave it to rise 60-90 min or until it gets double in size.
Filling:
- About 30 min before the dough is ready you can start preparing the filling. Soak raisins in water.
- Grind walnuts in a blender. Do this in four batches of 50g to make them in the consistency of flour (if you do it in a single larger batch you'll transform them into walnut butter). If you already bought ground walnuts, skip this step.
- When you have all ground walnuts in a bowl boil coconut cream and pour it over the walnuts. Mix well. Add vanilla, cinnamon, coffee, a healthy pinch of salt, date sugar, vegan sour cream, rum and lemon zest. Mix often while you are adding these ingredients.
- In a smaller plastic bowl add aquafaba (aquafaba is a liquid from a can of chickpeas) and a small drizzle of lemon juice (lemon juice helps with achieving higher peaks of whipped aquafaba). Whisk it with a hand mixer until you get fluffy whipped cream. Gently mix it into filling.
Assemble:
- Flour your working surface. With your fingers tap the dough so that it becomes square shaped. Roll the dough into twice the diameter of your bundt pan or even two cm more (this is going to be your width). I'm using a 16 cm diameter dish, therefore my dough width comes to 32-34 cm. The length of the dough should be a few cm more than that (36-38 cm).
- Brush the filling over the whole surface of the dough except at the very top leave a little bit of an empty space. Sprinkle raisins on top of the filling.
- Roll the dough into a shape of a cylinder (starting from where the filling is all the way to the edge of the dough towards the edge that doesn't have the filling) and while doing that correct it at sides once or twice.
- Grease the baking dish with melted coconut oil and place the dough inside. Connect the ends together and pinch them together at the top. Correct any area where the dough is maybe higher than elsewhere.
- Cover with a towel and leave it to rise another 30-45 min.
- After that time bake it at 180 °C on the middle rack (or one rack lower) for 40-45 min.
- Leave it to cool down a little bit before you turn around the baking dish and take it out of it.
- Sprinkle powdered sugar on top.
- Cut into 8 equal pieces.
Notes
*I used a bundt pan for the recipe that measures 16 cm in diameter and is 8.5 cm high.
*Put a can of coconut cream in the refrigerator a day before starting if it’s not already there.
*For the vegan butter I used Naturli' brand.
*Instead of classic walnuts you can also use other nuts like macadamia nuts, pistachios, cashews, almonds, pecans, peanuts.
*Use an open can of chickpeas in these recipes: chana masala, sautéed leafy greens and beans, hummus, roasted red pepper hummus & raw beetroot hummus, Indian rice and beans.
*Recipe constructed with tips from Sonja Jezeršek.
*I got tips about using aquafaba and turmeric in this recipe from The Vegan Harmony.
*The recipe for making vegan sour cream with soy yoghurt taken from Cassidy’s Craveable Creations and Fermenting for Foodies.
Nutrition
Serving: 1 servingCalories: 378kcalCarbohydrates: 36gProtein: 7gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 4gSodium: 229mgFiber: 3gSugar: 14g
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