Introducing my Vegan Sourdough Blueberry Scrolls – a treat that’s easy to make, plant-based, and bursting with juicy blueberry flavour! These scrolls are a delicious combination of fluffy, tangy sourdough and sweet, naturally refined sugar-free blueberry compote, making them a healthier twist on a classic indulgence.
If you’re new to baking with sourdough or just love a good scroll, this recipe is perfect for you. With just a few simple steps and wholesome ingredients, you can enjoy a batch of warm, golden scrolls that are light, airy, and absolutely irresistible. Grab your sourdough starter, and let’s bake some magic!
What are Vegan Sourdough Blueberry Scrolls?
Well, great question! Picture the very much loved cinnamon scrolls, except we’re putting a twist on this classic and adding one of my favourite berries – the blueberry. It has all the delicious elements of the traditional take, but with a delicious wild blueberry filling and/or topping with a sticky refined sugar-free glaze generously poured over the top. If I’m honest too – I totally think these are a little bit superior to the traditional version too. But we haven’t even talked about the sourdough aspect of these either yet. So, basically we’re using a peaked (active) sourdough starter in place of a dried yeast typically bought in-store. This does change the flavour profile a little bit, while almost making these scrolls guilt-free – all thanks to the natural fermentation that occurs.
Can I make these Vegan Sourdough Blueberry Scrolls without a sourdough starter?
If you don’t have a sourdough starter, no worries! You can substitute with active dry yeast. Use about 1-2 teaspoons of yeast and adjust the proofing time to be shorter (around 1-2 hours until the dough doubles in size). Keep in mind, though, you’ll miss that signature sourdough tang and added health benefits.
How can I make sure my sourdough starter is active enough for baking?
To check if your sourdough starter is ready, feed it and wait for it to double in size within 4-6 hours. It should be bubbly and pass the “float test” (a small spoonful of starter should float in water). This step is key for achieving light, airy scrolls. Now, if you’ve been keeping your starter in the fridge I would recommend feeding it twice before use to really ensure it is fully active and ready to be baked with.
Is it better to use frozen blueberries or fresh blueberries?
Great question! Both fresh and frozen blueberries work well for vegan sourdough blueberry scrolls, but here’s a quick breakdown:
- Fresh Blueberries: Fresh blueberries are ideal if you want the berries to hold their shape and add a nice burst of juicy flavour. They also won’t add extra moisture, so your dough stays light and fluffy. if you have access to fresh blueberries I would opt to use them in the dough over the frozen ones.
- Frozen Blueberries: Frozen blueberries are totally fine to use, especially if they’re more accessible for you! Just make sure to thaw them a bit and drain any excess liquid before adding them to the dough, as they can release more moisture when baking. This will help prevent the dough from getting soggy and keeps your scrolls from being too dense. In this recipe I would recommend using the frozen ones for the topping because you are able to draw out the moisture and use it to your advantage in making a blueberry compote.
In short, both work, but fresh berries give a slightly firmer texture, while frozen blueberries are convenient and still delicious if handled properly.
How long do these scrolls stay fresh, and how should I store them?
These scrolls are best enjoyed fresh but can stay delicious for up to 2 days at room temperature in an airtight container. To keep them fresh longer, store them in the fridge for up to 5 days and warm them up before serving. You can also freeze them for up to 1 month….that’s if you have any left because trust me, they are just too good to tuck away in the freezer!
How can I make my scrolls fluffier and softer?
The secret to light and fluffy sourdough blueberry scrolls lies in a few key techniques and ingredients:
- Active Sourdough Starter: A bubbly, well-fed sourdough starter is essential for giving your scrolls a good rise! An active starter provides natural yeast, creating air pockets in the dough that lead to a light texture.
- Strong Flour: Using high-protein bread flour or a mix of bread and all-purpose flour helps develop more gluten. This gluten structure traps gas from fermentation, leading to a fluffy, airy result.
- Kneading and Gluten Development: Kneading or performing stretch-and-folds helps strengthen the dough, allowing it to hold onto more gas. The result? A tender, airy crumb once baked.
- Controlled Proofing Time: Letting the dough rise in a cool place or overnight in the fridge gives the dough a slow, even fermentation. This longer proofing time builds flavour without over-proofing, which can make scrolls dense. A good measure here is to understand the relationship between temperature and rise – this helps prevent over-proofing or under-proofing your dough.
- Gentle Shaping: When rolling out and shaping, handle the dough gently to avoid deflating it. This keeps the air bubbles intact, helping the scrolls stay light and fluffy when baked.
By focusing on these steps, your sourdough blueberry scrolls will have that perfect, pillowy texture everyone loves!
Can I make these scrolls gluten-free?
Converting these to gluten-free is tricky, as sourdough relies on gluten for texture and structure. However, there are some gluten-free sourdough starters and flours on the market you can try, but keep in mind the scrolls may turn out a bit different in texture and taste to the traditional white flour versions like this one and others.
Vegan Sourdough Blueberry Scrolls
6
30
30
4
My Vegan Sourdough Blueberry Scrolls are soft, fluffy, and bursting with juicy wild blueberries in every bite. Made with a tangy sourdough base and naturally sweetened, they’re a plant-based treat that’s both wholesome and delicious! An absolute treat!
Ingredients
350 grams High Protein White Flour
100 grams Active Sourdough Starter
1/4 tsp Celtic Sea Salt
2 tbsp Monk Fruit Sugar
180 grams Plant-Based Milk
100 grams Melted Vegan Butter or Coconut Oil
1/2 cup Vegan Pouring Cream
- Cinnamon Blueberry Butter
50 grams Spreadable Vegan Butter
1 tbsp Cinnamon
3 tbsp Coconut Sugar
- Blueberry Compote
1 cup Frozen Wild Blueberries
2 tsp Corn Flour
1 tbsp Monk Fruit Sugar
Splash of Water (if needed)
- Vanilla Glaze
1/2 cup Powdered Monk Fruit Sugar
2 tbsp Plant-Based Milk
1/2 tsp Vanilla Extract
Directions
- In a large mixing bowl, combine the sourdough starter, flour, plant-based milk, monk fruit sugar, melted vegan butter and salt. Stir until well mixed.
- Knead for 5-7 minutes, or until smooth and elastic. If the dough is sticky, you can add a little more flour, but keep it soft and slightly tacky.
- Cover the bowl and let the dough rise in a warm place for anywhere from 4-10 hours, or until it has doubled in size. This time largely depends on the temperature of the place you are proofing the dough in. You can also perform stretch and folds every 30 minutes for four times in the first part of your bulk ferment to increase aeration in the dough.
- In a small bowl prepare the cinnamon butter by combining everything. Set aside.
- Next, prepare the blueberry compote by combining frozen wild blueberries, sugar and corn flour on the stove over low heat. Allow to thicken. Set aside to cool and thicken even more.
- Prepare the vanilla glaze by mixing together all ingredients until a sticky and pourable glaze forms. Set aside.
- Once the dough has risen, lightly flour a surface and roll the dough into a rectangle about a few centimetres thick. Spread the cinnamon butter evenly over the dough, leaving a small border around the edges. At this stage you may also like to spread some of the blueberry compote over the dough for an extra blueberry burst when you bite into each scroll. Gently roll up the dough from one long side to the other, keeping the roll as tight as possible. Use a sharp knife to cut the roll into about 6-10 even scrolls (this will depend how large or small you make each one).
- Place the scrolls in a lightly greased baking dish or lined with parchment paper. Cover and let them rise for 1-2 hours in a warm place, or until they look puffy.
- Preheat your oven to 175°C (350°F). Pour the vegan cream over the scrolls – this helps keep them moist while baking and enhances the flavour. Bake the scrolls for 25-30 minutes, or until they are golden and cooked through.
- Once the scrolls cool slightly, dollop on blueberry compote and then drizzle with the vanilla glaze. You can even glaze first and then dollop on the blueberry compote over the top – the choice is yours! Enjoy!
Notes
- You may like to add some of the blueberry compote on the inside with the cinnamon butter filling
