Vegan Bounty Scrolls
Vegan Bounty Scrolls
~ Fluffy vegan scrolls with a warming coconut and chocolate filling ~
If you are looking for a comforting but exotic snack, these are for you! They are completely unique, and will wow anyone that you give them too. They take only 1 hour to rise and only 25 minutes to bake, a low price to pay for the delicious result. They take not much effort and you don't need to be a skilled baker to make them.
I made these after my cinnamon rolls recipe using the same dough ingredients and method. So, if you have tried my cinnamon rolls recipe you will know that these will also be fluffy and moist. I'm not the biggest bounty fan, but I loved these! They are filled with a rich, melty, chunky, coconut sugar butter and little chocolate chunks running through the middle of it. The two flavours compliment each other so well and I could not think of a better dessert.
There are so many different ways that you can make these, you can roll them, twist them, tie them, you can do anything you like really. I made a few different designs and just had fun with it. You can also decorate them differently than I did, I just made a simple icing and sprinkled some desiccated coconut on top to give it a little extra sweetness. You can enjoy these hot out of the oven, or once they have cooled down. They taste great either way!
Equipment and Ingredient notes
Equipment needed:
- Rolling pin / tall glass
- Large mixing bowl
- Large spoon / spatula
- Baking sheets
- Measuring cups / kitchen scales
- Measuring spoons
- Large knife / pizza cutter
Ingredient notes:
Vegan butter - You can use any that you prefer, but I recommend using a spreadable butter for these scrolls, as it will make them softer and fluffier. My favourite one to use is vegan flora butter.
Yeast - Make sure you use easy bake or instant yeast for this. I use easy bake yeast, both will work fine.
Plant milk - I almost always use Alpro's whole oat milk but since this recipe uses coconut, I know Koko dairy free milk will work well. You can use your favourite plant milk, I know soy milk is also good.
Caster sugar - You can use granulated instead, it won't make much difference, but it is less fine. I always use silver spoon caster sugar in my baking, you can use any brand though. If you are avoiding refined sugars, you can substitute this for coconut sugar.
Flour - I use all-purpose or plain flour for these. They do not need to rise much, so there is no need for self-raising flour. You can also use bread flour, it will pretty much give the same result. I use plain flour.
Vanilla - You don't need to add this, but it will give a nicer flavour to your dough. You can either use extract, paste, or vanilla bean seeds. My personal favourite is organic vanilla paste.
Coconut - Make sure to use dried coconut for this. This goes into the coconut suagr butter filling, and on the top when the scrolls are hot out of the oven. I use desiccated coconut.
Vegan chocolate - You can use any one you like, but I recommend using a vegan milk chocolate rather than a dark one, since these scrolls aren't very sweet. One of my favourites is Cadburys plant chocolate bars. And, the packaging is recyclable!
Step-by-step Instructions
Step one (the dough):
Melt your vegan butter and plant milk. Never let boil. Let cool until warm but not hot, otherwise it will kill the yeast, and the dough will not rise and will be extremely dense.
Put the melted mixture into a large mixing bowl and sprinkle the yeast over the top. Let it rest for 15 minutes to activate the yeast.
Next, add in the sugar, salt, vanilla, and mix together. Slowly add in the flour about 1/2 cup at a time, mixing in between each 1/2 cup. At this point, you can add in some grated chocolate for a sprinkle effect, if you like.
Once the mixture begins to form a dough, place it onto a large floured surface and knead for about 1 minute until a smooth ball.
Clean out your bowl and drizzle with oil. Place your dough ball into the bowl and cover with a tea towel.
Let rise in a warm spot for 1 hour until the dough has doubled in size.
Step two (the formation):
Line two baking sheets with parchment paper.
Generously flour your surface, and place your risen dough onto the surface.
Begin to roll it out into a large rectangle, about 1/4 inch thick.
On one half of the dough, spread your coconut sugar butter onto it and add in your chocolate chunks and some extra dried coconut if you like.
Now, cover the half of the dough with the filling on with the other plain side of the dough.
Seal the edges of the dough together and roll out again into a long rectangle, now about 1/2 an inch thick (maybe more).
Cut the dough into long stripes about 1 + 1/2 inches wide (you can make them thinner or thicker).
Preheat your oven to 180c (conventional oven) or 160c (fan oven).
Roll, twist or tie them into your desired shapes.
Place them on your baking sheets.
Melt some vegan butter and brush the scrolls with it, this will make them extra golden.
Now, you can sprinkle with a little extra coconut and chocolate.
Place in your oven and bake for around 25 minutes (this time could differ, depending on your oven) until golden and crispy.
When they are done, you can drizzle them with a simple icing and sprinkle on some extra coconut, and enjoy!
Storage:
These scrolls taste their best on the first day, especially when hot, but they will still be good after 2-3 days covered at room temp.
The History of the Bounty
The bounty chocolate bar was introduced in 1951 in Canada, and the United Kingdom. Their place of origin is the Netherlands.
They only became popular near the 1980s when they began to be on a shelf at almost every convenience store in the US.
The bars were created by the Mars company, and taste similar to almond joy bars. Bounty bars are no longer sold in the US, but they are still sold in Australia, UK, Canada, and many other parts of Europe.
Top tips and FAQ
1 - Don't overheat your milk and butter mixture
Because if it gets too hot it will kill your yeast and the dough will not rise and it won't get any bubbles in the scrolls.
2 - Make sure to use room temperature vegan butter
It will be much easier to spread combine with the coconut and will melt better in the oven.
3 - Make sure to flour your surface
When kneading and rolling out the dough, it is important to flour your surface. Otherwise the dough will stick to the surface.
4 - Can this be made refined sugar free?
Yes! just substitute the caster sugar for either cane sugar, coconut sugar or another un-refined sugar.
5 - Can this be made gluten free?
Yes! They will not taste as good but you can do it. Just substitute the flour for your favourite gluten free flour.
~ Warm comforting flavours packed into a fluffy scroll ~
Prep time: 1h 30mins Serves: 10 scrolls Cooking time: 25 mins
Ingredients:
Dough:
- 1/4 cup vegan butter / melted (50g)
- 1 cup plant milk (235ml)
- 1 pack easy bake yeast (7g)
- 2 tbsp caster sugar (25g)
- 1/2 tsp salt (3g)
- 1/2 tsp vanilla (2g)
- 2 1/2 cups plain / all-purpose flour (355g)
Filling:
- 1/3 cup vegan butter (76g)
- 3/4 cups desiccated coconut (72g)
- 2 tbsp caster sugar (25g)
Additions:
- Melted butter (for brushing the scrolls before baking)
- Icing for drizzling on top (icing sugar and water/milk)
- Extra coconut for topping.
Method:
Melt your vegan butter and plant milk in a small saucepan or in a microwave. Do not let the mixture boil. Let cool until warm but not hot otherwise it will kill the yeast.
Pour into a large mixing bowl and pour the yeast packet over the top. Let activate for 15 minutes.
After 15 minutes, add in you caster sugar, salt, and vanilla. Mix, then slowly begin to add in your flour about 1/2 cup at a time. Mix after each 1/2 cup.
Once the mixture begins to form a dough, place onto a floured surface and knead for around 1 minute until it reaches a smooth dough ball.
Clean out your mixing bowl and drizzle with oil. Place your dough ball into the oiled bowl and cover with a tea towel.
Let it rise for 1 hour in a warm spot until doubled in size.
Line two baking sheets with parchment paper.
Generously flour your surface, and place your risen dough onto the surface.
Begin to roll it out into a large rectangle, about 1/4 inch thick.
On one half of the dough, spread your coconut sugar butter onto it and add in your chocolate chunks and some extra dried coconut if you like.
Now, cover the half of the dough with the filling on with the other plain side of the dough.
Seal the edges of the dough together and roll out again into a long rectangle, now about 1/2 an inch thick (maybe more).
Cut the dough into long stripes about 1 + 1/2 inches wide (you can make them thinner or thicker).
Preheat your oven to 180c (conventional oven) or 160c (fan oven).
Roll, twist or tie them into your desired shapes.
Place them on your baking sheets.
Melt some vegan butter and brush the scrolls with it, this will make them extra golden.
Now, you can sprinkle with a little extra coconut and chocolate.
Place in your oven and bake for around 25 minutes (this time could differ, depending on your oven) until golden and crispy.
When they are done, you can drizzle them with a simple icing and sprinkle on some extra coconut, and enjoy!
Notes
- Make sure to not add in the yeast if the milk and butter mixture is too hot. It should be warm, but not hot. If you do add in the yeast while the mixture is hot, the yeast will die and the dough will not rise, resulting in a dense scroll.
- Do not skip the melted butter brushing step. This will make them picture perfect. Golden and crispy on the top.
- I highly recommend making the icing and adding some extra coconut on top. It gives these scrolls that extra sweetness that it needs.
- Try not to over-knead the dough. You should knead it for around 1 minute until a smooth ball forms. If you do over-knead it, it will create a dense scroll.
If you enjoy this recipe, make sure to leave a comment and check out my other recipes! <3
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