For the dough:
1. Mix the yeast with 3 tbsp lukewarm water and 1 tsp of the sugar and let sit for 10 minutes. The yeast should form bubbles.
2. Warm the plant-based milk until lukewarm.
3. Stir the vanilla extract and lemon flavoring into the milk and
set aside briefly.
4. Mix the flour and sugar in a bowl. Add the milk and yeast and knead through.
5. Gradually knead in the soft butter.
6. Finally add the salt and knead vigorously for 10
minutes.
7. Let the yeast dough rise covered in a warm place for 1-1.5 hours.
Filling:
1. Peel the rhubarb, cut into small pieces, and bring to a boil with the strawberries and a little water if needed.
2. Purée everything into a compote, add vanilla sugar, and bring to a boil once more.
3. Mix the cornstarch with 1 tsp water and stir into the simmering mixture.
Let cool.
4. Beat the cream cheese with a mixer until creamy. Add powdered sugar, keep mixing.
5. Now fold in the cooled fruit compote.
Shaping, baking, and decorating
1. Roll the dough out into a rectangle and spread with the cream. Now cut 2cm wide strips upward on the short side and roll them up. Press the end down, place the swirls spaced apart on a baking sheet. Let rest covered for 30 minutes.
2. Brush the swirls with aquafaba (alternatively plant-based cream) and place in the preheated oven. Bake at 200 degrees for 15-20 minutes until golden brown.
3. Brush the hot swirls directly with maple syrup and let cool.
4. Mix an icing from lemon juice and powdered sugar and drizzle it over the swirls.
5. Finally decorate with the prettiest sprinkles and enjoy.
