Vegan overnight jasmine tea and lemon curd scrolls

Worth the wait!
12 scrolls

Lemon curd is traditionally made with eggs, our version uses coconut cream and cornflour in these tasty vegan scrolls for a tasty morning tea treat. You’ll need to start this treat a day ahead to allow the dough to rise – it’s worth it.

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Nut filling
Lemon curd


1.Place green tea jasmine tea bags in a heatproof jug with 1⅔ cups (410ml) boiling water. Steep for 30 minutes or until water is lukewarm. Remove tea bags; discard. Stir lemon rind and 1 tablespoon of maple syrup into tea.
2.Combine flour, yeast, salt and cardamom in a large bowl. Make a well in the centre. Pour tea mixture into well; mix to a sticky dough. Transfer dough to a large oiled bowl; cover with plastic wrap. Refrigerate for 12 hours or overnight.
3.Make nut filling. Combine ingredients in a small bowl.
4.Turn dough out onto a well-floured surface; press out to a 24cm x 40cm (9½in x 16in) rectangle. Scatter with nut filling. Starting from one long end, roll dough up tightly to enclose filling. Cut log into 12 equal pieces. Place each piece, cut-side up, 1.5cm (¾in) apart (mixture will spread) in a greased 25cm (10in) springform cake pan. Cover loosely with oiled plastic wrap. Stand in a warm place for 1 hour or until dough has increased in size by one third.
5.Meanwhile, make lemon curd. Whisk lemon juice and cornflour in a small saucepan until over medium heat until smooth. Whisk in coconut cream, maple syrup and turmeric until combined; cook, whisking continuously, until mixture boils and thickens slightly. Reduce heat slightly; continue whisking for a further 5 minutes or until mixture is thick enough to coat the back of a spoon. Transfer to a bowl; cover surface directly with plastic wrap. Refrigerate until needed.
6.Preheat oven to 200°C/400°F.
7.Bake scrolls for 25 minutes. Brush tops with remaining maple syrup; bake for a further 5 minutes or until shiny and glossy.
8.Drizzle scrolls with 2 tablespoons lemon curd; top with extra grated lemon rind and chopped pistachios. Serve with remaining lemon curd.

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