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If you’re a beginner with bread baking, have no fear — but do roll up your sleeves. These delectable little numbers are impossible to screw up because the messier your berry-filled dough balls get, the better the end result!

You will need

Serves 10

  • 500ml oat milk
  • 7g yeast
  • 200g caster sugar
  • 200g cultured vegan butter, melted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 750g all-purpose flour

For the filling:

  • 400g mixed berries
  • 250g caster sugar
  • 1 orange, zest and juice

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15 mins to prep

45 mins to cook

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper and sprinkle it with raw sugar.

  2. Step 2

    Add the yeast to warm tepid oat milk and let sit for 5 min. Then add the flour, plant-based butter, sugar, vanilla, and salt to the milk and knead with a dough hook for 5–10 minutes. Place back in the bowl, cover with a clean, damp tea towel, and let it rest for an hour.

  3. Step 3

    Meanwhile, mix the sugar in with the mixed berries, along with the orange zest, and juice of half the orange, and smush everything together until slightly broken down.

  4. Step 4

    After an hour take the dough out onto a floured surface and stretch out. You can use a rolling pin if you like, but keep the dough to about 1 1/2 inches thick.

  5. Step 5

    Lay the mixed berry mixture over the middle of the dough and spread out. Grabbing the outer edges of the dough, fold them toward the centre to cover the berries — no such thing as wrong form here, sloppy is totally fine!

  6. Step 6

    Then cut the doughy blob into eighths, like you would a pizza, and pick up each individual segment — berries will be spilling out, so just roll each blob around in your fingers to smush it all together. Place each one in the sugar-lined baking tray as you go.

  7. Step 7

    Sprinkle some raw sugar over the individual rolls and place a wet cloth over the tray to let them prove for another 30 minutes.

  8. Step 8

    Bake for 40 minutes or until golden brown.

  9. Step 9

    Leave to cool for a few minutes before cracking into these beauties and enjoying them warm!

Hot tip!

If you’re having these fresh out of the oven, they’d be delicious with a scoop of coconut-based vanilla ice cream!

Recipe: Simon Toohey

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