This Vegan Carob & Cranberries Roll is soft, bursting with flavours, a little boozy, a perfect make ahead dessert on your holiday table!
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.