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These delicious rugelach are made from a light and airy yeast dough. They are filled with a fruity, refreshing, sweet sour lemon jelly. The vegan yeast rugelach are easy to make with just a few ordinary ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
More ideas for the filling
For these vegan yeast rugelach, I made a refreshing, sweet sour fruit jelly with lemon juice and lemon zest for the filling. Cornstarch was used to thicken the filling, just like for the lemon raspberry cupcakes filling.
Alternatively, you can fill the rugelach with a lemon marmalade. They also taste delicious with any other jam, such as raspberry jam, quince and apple jam or cornelian cherry jam.
You can also make these yeast rugelach with vegan vanilla custard. Chocolate is also perfect for this.
How to shape vegan yeast rugelach
The pictures show you how to shape the filled yeast rugelach step by step.
First, roll out each dough ball into an elongated flatbread.
Place a little lemon filling on the long side of the bottom end of the dough, leaving a 2 cm border at the bottom.
Now fold this edge just over the filling and press it down to create a closed pocket.
Now cut the top end of the dough 4 – 5 times vertically with a knife or pizza cutter so that approx. 1 cm of the top edge is not cut through.
Then roll up each dough piece from the side with the filling and bend the ends of each roll into a crescent shape.
Serve and store
The vegan yeast rugelach with lemon filling are ideal for breakfast and as an after-dinner dessert, alongside the buns “Zhavoronki” and the vegan orange cinnamon rolls with vanilla sauce. You can also pack them for on the go.
Store the lemon rugelach in an airtight container at room temperature in a place that is not too warm. This will keep them fluffy and fresh for around 3 – 5 days.
These rugelach with lemon filling are
- airy,
- light,
- fruity,
- refreshing,
- sweet sour,
- soft,
- heavenly delicious,
- aromatic,
- vegan,
- easy to make with few ingredients,
- ideal for breakfast, dessert and to take with you on the go.
How to make vegan yeast rugelach: tips and tricks
- The amount of flour specified for the dough may vary. Add as much flour to the liquid mixture in portions until you get a very soft and somewhat sticky yeast dough.
- You can adjust the amount of sugar for the lemon filling to taste.
- Turmeric powder in the filling is only for color. You can leave it out.
- Alternatively, you can fill the vegan yeast rugelach with lemon marmalade or another jam.
Have you made vegan yeast rugelach with lemon filling using this recipe? I look forward to seeing your results, your star rating and your comment below on how they turned out and how they tasted.
Try these other vegan recipes for sweet pastries:
- Vegan coffee nut bundt cake – with dried plums
- Vegan chocolate cake: Crazy Cake recipe
- Vegan Russian cakes: 3 popular plant-based recipes
Vegan yeast rugelach with lemon filling
Ingredients
for the dough
- 300 ml water lukewarm
- 85 g sugar
- 18 g fresh yeast
- 75 ml vegetable oil
- zest of 1 organic lemon
- 1 pinch of ground vanilla bean
- 1/2 tsp salt
- approx. 650 g flour
- vegetable oil for the work surface
for the lemon filling
- 100 g sugar
- 30 g cornstarch
- 180 ml water
- 120 ml lemon juice freshly squeezed
- zest of 1 organic lemon
- 1 pinch of turmeric powder optional
for coating
- vegetable oil
Instructions
Preparation of the dough
- Dissolve sugar and fresh yeast in lukewarm water.
- Add vegetable oil, lemon zest, vanilla and salt and mix.
- Add flour in portions and knead into a soft, slightly sticky dough.
- Knead the yeast dough for approx. 10 minutes and leave it covered in a warm place to rise for 2 hours, kneading it briefly after 1 hour of rising.
Preparation of the filling
- Mix sugar and cornstarch in a small saucepan with a thick base.
- Add water, lemon juice, lemon zest and turmeric powder and stir vigorously to form a lump-free mixture.
- Bring the lemon mixture to the boil, stirring constantly until it thickens, and continue to simmer for approx. 3 minutes while stirring.
- Leave the lemon filling to cool to room temperature, stirring occasionally.
Preparation of the yeast rugelach
- Lightly grease the work surface and your hands with vegetable oil.
- Divide the dough into 16 equal pieces, shape each piece into a ball and leave the dough balls to rest on the work surface for 10 minutes.
- Roll out each dough ball into an elongated flatbread. Spoon some lemon filling onto the bottom of the dough from the long side, leaving a 2 cm border at the bottom. Now fold this edge just over the filling and press it down to create a closed pocket. Cut the top end of the dough 4 - 5 times vertically with a knife or pizza cutter so that approx. 1 cm of the top edge is not cut through. Roll up each dough piece from the side with the filling and bend the ends of each roll into a crescent shape.
- Take a look at my step-by-step pictures for shaping the lemon rugelach at the top of this post.
- Spread the yeast rugelach slightly apart on a baking tray lined with baking paper, cover and leave to rise in a warm place for 20 minutes.
- Bake the vegan yeast rugelach with lemon filling in a preheated oven at 356 °F (180 °C) for approx. 25 minutes.
- Brush the lemon rugelach lightly with vegetable oil while they are still hot.
Notes
- The amount of flour specified for the dough may vary. Add as much flour to the liquid mixture in portions until you get a very soft and somewhat sticky yeast dough.
- You can adjust the amount of sugar for the lemon filling to taste.
- Turmeric powder in the filling is only for color. You can leave it out.
- Alternatively, you can fill the vegan yeast rugelach with lemon marmalade or another jam.
- Take note of the detailed tips and tricks for making the vegan yeast rugelach with lemon filling at the top of the article.
If you are using Pinterest, you can pin the following picture:
