Vegan Chocolate and Raisin Rolls

5 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 1 hour 50 minutes
Total Time 2 hours 25 minutes
Course Dinner
Cuisine European
Servings 6 people


  • 250 g Spelt flour, type 1050
  • 30 g Soy flour
  • 1 pinch Salt
  • 2 tbsp Sugar
  • 1 Knife point Ground vanilla
  • 0,5 cube Fresh yeast (alternatively 1 sachet of dry yeast)
  • 2 tbsp Rapeseed oil
  • 130 ml Warm water
  • 50 g Vegan dark chocolate (drops, chunks, chopped couverture or similar))
  • 50 g Raisins
  • Oil for brushing


  • Mix the spelled flour, soy flour, salt, vanilla and sugar. If dry yeast is used, mix this in as well.
  • If fresh yeast is used, dissolve it in the water. Then add the water and oil to the other ingredients.
  • Knead vigorously until you have a nice, smooth dough. (You can then continue to knead the dough. I would recommend a kneading time of at least 5 minutes.)
  • Now grind the chocolate if necessary. (The chocolate drops I got vegan were a bit big. That's why I quartered them. You can also use chopped couverture. I like the rolls better with more regular chocolate pieces.)
  • Divide the dough in half and work in the raisins in one half and the chocolate in the other.
  • Now cover the two doughs with a towel and let rise in a warm place for about 1 1/2 hours. (The dough should not get so warm that the chocolate melts. Otherwise, this will make a big mess when shaping the rolls afterwards.)
  • Then divide each dough into 3 balls and place on a baking sheet lined with a baking mat (or baking paper). With the raisin buns, I make sure that no raisins are exposed on the outside of the buns. If necessary, these should be pressed a little into the dough so that they don't burn.
  • Cover with a towel and let rise for another 20 minutes. Meanwhile preheat the oven to 180 degrees top / bottom heat.
  • Before baking, I coat the rolls with a little oil.
  • The rolls have to bake for about 15 minutes until they have a nice, golden crust.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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