Vegan lime swirls, enrobed in a fruity hibiscus and glaze. Perfect for breakfast or for an afternoon coffee break!
These ain’t no ordinary vegan lime swirls! These guys are jazzed right up with a beautifully zingy hibiscus glaze to give them a super fruity floral twist!
They’re crazy easy to make (don’t freak out about the yeast people!) and they’re even easier to eat! I like to save these for my first coffee break of the day, when I sit down with an oatly flat white and a sweet treat!
Name one thing better than a coffee and a sweet treat? Good luck!
What makes em so good?
Much like my cinnamon swirls, these guys are softer than you could ever imagine. They pull apart so beautifully and melt in the mouth. I’ve made these guys so many times and yet I keep craving them!
The hibiscus and lime glaze is also totally next level! It’s almost like a donut glaze except the swirl inside is baked, not fried. It’s zingy and fruity!
I’m scared of yeast!
So, if you’re anything like me, making these vegan lime swirls is intimidating because of the yeast factor! But please don’t fret! It’s actually SUPER easy! Here are some tips for dealing with this yeasted dough:
- Leaving dough to hydrate (i.e. letting the flour soak up the water) is a pretty big part of successful “bread” baking. Once you’ve mixed all your ingredients together, cover the bowl and leave to stand for 10 minutes. You’ll find the dough is much easier to work with once it’s fully hydrated!
- If in doubt, prove for TOO long! I’ll admit it – I’m impatient! But if you’re not sure whether your dough has proved or not, it’s best to leave it a little longer. In my opinion, overproved is always better than underproved! Once of the best ways to tell how much your dough has risen is to use a glass bowl and mark on the side with sticky tape where your dough started. When you come back in an hour you won’t be guessing how much bigger your dough has become!
- Let the gluten (and you) relax for a bit! When you knead dough for ages, the gluten becomes tense and the dough becomes hard to work with. You’ll find the dough wants to spring back to its original shape when the gluten is too tense. In this case, cover the dough for ten mins and come back to it when its had chance to relax. The gluten will have chilled out and the dough will be much more malleable!