Marzipan and Dark Chocolate Rolls


Marzipan and Dark Chocolate Rolls




  • 1 deciliter Warm Water
  • 1.5 tablespoon Dry Yeast
  • 1 tablespoon Sugar
  • 2 tablespoons Aquafaba* (the liquid from a chickpea can)
  • 1 tablespoon Oil
  • ½ teaspoon Sea Salt
  • 200 gram Plain Flour


  • 50 gram Marzipan
  • 50 gram Vegan Butter
  • 50 gram Sugar
  • 25 gram Dark Chocolate (optional)


  • 50 gram Powdered Sugar
  • 10 gram Vegan Sour Cream
  • A few splashes of Water


  1. Stir together warm water, dry yeast and sugar in a bowl. Let sit for a few minutes until it starts to froth up / activate.
  2. Pour in the aquafaba, oil and sea salt. Mix well. Finally, add in the flour.
  3. Start kneading as soon as it comes together. Keep going for 7-8 minutes, adding more flour as needed. The dough should be slightly sticky, but not so sticky that it sticks to the worktop.
  4. Place the dough back in the bowl, cover with cling film and a tea towel and leave to rise for about 45 minutes.
  5. For the filling, add all ingredients to a bowl and mash with a fork until combined. Roll out the dough to a rectangle and spread the filling all over.
  6. Now – tightly – roll up the dough starting from one of the two long sides.
  7. Slice the log into 8 equal pieces and place in a parchment lined cast iron skillet (or baking pan). Sprinkle pearl sugar over the top if you have any.
  8. Cover with cling film and tea towel again and leave for just about another 30 minutes. Preheat the oven to 200°C / 400°F.
  9. Now, pop the marzipan rolls in the oven and bake for 15-20 minutes. They should be a golden brown colour on top. Top with the glaze and enjoy!


*this makes the dough a little softer, but can be substituted by equal parts water.


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