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Lemon swirls
45 m active | 3 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 658
  • Fat about 26g
  • Carbohydrates about 92g
  • Protein about 12g
This is needed
This is needed for 8 piece
  • 120 g sugar
  • 3 dl almond drink
  • 600 g light spelt flour
  • 120 g margarine
  • 0.5 tsp salt
  • 1 cube yeast (approx. 40 g, crumbled
  • 140 g vegan cream cheese
  • 50 g sugar
  • 50 g icing sugar
  • 1 organic lemon, use grated zest
  • 40 g margarine, soft
  • 100 g icing sugar
  • 1 organic lemon, use grated zest
  • 1 pinch salt
  • One greased loaf tin (approx. 25 cm)
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And that's how it's done
And that's how it's done
Warm the almond milk, margarine and sugar in a pan until the sugar has melted, allow to cool slightly. Mix the flour, salt and yeast in a bowl, add the almond milk mixture, knead to form a soft, smooth dough. Cover the dough and leave to rise for approx. 2 hrs. until doubled in size.
Mix the cream cheese, sugar, icing sugar and lemon zest. On a lightly floured surface, roll the dough out into a rectangle. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place in the prepared tin, cover and leave to rise at room temperature for a further 30 mins.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.
Mix the margarine, icing sugar, lemon zest and salt, spread on top of the buns and leave to cool on a rack.