There’s not a holiday in our family without a yeast roll. My Grandma would call it Gužvara (in Croatian, kind of something wrinkled, folded). It’s made with sweet yeast dough and poppy, walnut, jam or carob filling. It’s not even considered as dessert, rather “something to have on the side” and not “the cake with cream, chocolate” and it’s thrown into the bread category. Rather unjustly, I should say, because this roll is everything but “something on the side” or simple bread.
It’s rich with beautiful scents and tastes of carob, vanilla and if you are in the mood, some nice booze to make it more sparkly. The dough is moist and soft and holds the filling perfectly. You can make it a nice day ahead and save time and fuss in holiday rush and everyone will love it! Even people that don’t really care for carob. Take it from me, I used to frown at carob. Ok, I didn’t want to eat carob at all, it was all too much scent for me. Little sparks and spikes of cranberries and rhum will make you want just one more slice. And one more too!
A lot of people are timid with yeast dough. They tell me, oh, please, save me from kneading, it all goes goey and sticky and messy and only some old grandma’s in distant God forbiden villages can do that and only without the written recipe. Well, let me tell you a secret: there is no secret, if there’s a written, proven and hundred times baked recipe. Some people just don’t like sticky hands and it makes them nervous and faulty. The simple solution is to use hand or stand mixer with a dough hook. It’ll save you time and strenght and you’ll be out of the temptation to add more flour or something. Just let the mixer and the yeast do it’s thing!
And you’ll have the most perfect, most delicious dessert on your holiday table which everyone will love!
You can also make this roll with walnuts, hazelnuts or ground poppy filling, just be sure to adjust the liquid, they all absorbe it differently. The filling always has to be spreadable but never runny. If you do have a slip and add more milk than you should (been there, done that, especially with poppy), don’t panic. Just transfer the filling into the sieve and press with the spoon. The liquid will get drained and then you just taste the filling again because some of the sugar might get drained too.
This recipe is very similar to my Vegan Walnut and Cinnamon Rolls recipe so you can make it too or play with the fillings! Or, if you’re still into the pumpkin thing, you can try The softest Pumpkin Bread or Vegan Plum jam Cornbread.
So what do you think? Will you try this Carob and Cranberries yeast Roll? Let me know, I would love to hear!
This Vegan Carob & Cranberries Roll is soft, bursting with flavours, a little boozy, a perfect make ahead dessert on your holiday table!
- 250 ml /1c tepid plant milk (I used almond)
- 20 g /0,7 oz fresh yeast (or 1 packet (7g) of instant yeast
- 400 g /3 c flour
- 4 tbsp sugar
- 1/3 tsp salt
- 3 tbsp oil
- 200 g /2c carob powder
- 4 tbsp sugar
- 100 g /1 c dried cranberries or raisins
- 12-15 tbsp plant milk
- 3 tbsp oil
- 1 tsp vanilla extract (optional)
- 3 tbsp rhum or some other aromatic alcohol drink
In a mixing bowl dissolve yeast in tepid milk. Add the rest of the dough ingredients and make a nice, non sticky dough. Knead till everything is nicely combined, with no lumps. Dough should be moist and a bit oily but not sticky. Cover the bowl and let it rest for a nice hour in winter, 40 mins in summer.
Prepare the filling: put everything except the milk in the bowl. Add milk gradually because you want it to be nice and spreadable, few little lumps are ok. Not too creamy, or it'll run all over and make you miserable.
For kid friendly version, omit the booze and adjust the amount of milk.
Start your oven to heat up to 180°C/375F.
Take a piece of baking paper that will fit your baking sheet. You can make one big roll that will be as long as your biggest baking pan or two smaller ones. Dust the paper with some flour and roll the dough in square shape as thick as your finger.
Spread the filling evenly watching not to break the dough. Leave empty margins wide as your thumbs so when you start rolling the roll, the filling doesn't run out. Roll the carob rol, you can help yourself by lifting the dough by lifting the baking paper. Tuck in the sides and pinch a bit, so the roll has nice ends.
By lifting the paper, transfer the roll into the baking pan. If your oven is not hot enough yet, just wait till it is.
Bake the roll for 35 - 40 mins at 180°C/375F.
Once baked, transfer the roll (along with the baking paper) on the cooling rack and try to be patient and wait until it's really cooled down. Not warm, cold 🙂 If you cut the roll while it's warm, it'll be soggy and crumble, and eventually become dry and brittle.
Serve cut in slices, sprinkled with some powdered sugar. Leftovers can be kept for 2 days in plastic foil.
Like this Roll? Then pin it for later!