Fluffy Poppy Seeds Rolls

Fluffy Poppy Seeds Rolls

Ready in: 2 hours
Yield: 13-15 poppy seed rolls

For the Yeast Dough:
17.6 (500 g) all-purpose flour
1/2 teaspoon salt
8 1/2 fl. oz (250 ml) milk
1 oz (30 g) fresh yeast
1 packet (8 g) vanilla sugar
2 eggs
1.8 oz (50 g) honey
1.8 oz (50 g) butter

1. Sift the flour into a large bowl and make a well in the centre. Heat the milk until lukewarm.

2. Crumble the fresh yeast into the well. Sprinkle over with the vanilla sugar. Pour in the warm milk and stir with 1/4 of the flour. Sprinkle the yeast mixture lightly with flour. Cover the bowl and let the yeast mixture stand for 15 minutes. (You will see some cracks in the flour after a while.)

3. In a separate bowl, stir together the eggs with the salt and honey.

4. Pour the egg mixture into the well. Use your hands to knead the dough until it begins to form a ball. Now add the butter and incorporate well into the dough. Knead until smooth. If the dough is too sticky, add a little more flour. Form into a ball and leave to rise in a warm place until the dough doubles in volume, about 1 hour.

5. Lay a baking sheet with baking paper. Turn the dough out onto a lightly floured board and knead it lightly for about 1 minute. Sprinkle a rolling pin lightly with flour and roll the dough out into a rectangle. Transfer the dough to the prepared baking sheet.

For the Poppy Seed Filling:
0.7 oz (20 g) raisins
0.7 fl. oz (20 ml) rum
lemon zest from 1 lemon
1 teaspoon ground cinnamon
13 1/2 fl. oz (400 ml) milk
(50 g) butter
1.8 oz (100 g) honey
9.8 oz (280 g) ground poppy seed
1.4 oz (40 g) semolina

1. Thoroughly wash the lemon and raisins under warm water. Pat them dry with kitchen paper. Then, zest the lemon. Put the raisins into a small bowl and pour over with the rum.

2. In a casserole, combine the milk with the honey, butter, ground cinnamon and lemon zest. Bring the mixture to a boil. Stir in the ground poppy seeds and semolina. Reduce the heat and cook the mixture for 1 minute, stirring constantly. Set aside to cool completely.

3. Stir the raisins and rum into the poppy seed mixture.

Filling the Dough:

1. Spoon the poppy seed filling evenly onto the rolled out yeast dough. Carefully roll the dough up. With a sharp knife, cut the rolled dough into 13-15 pieces Place them on the prepared baking sheet.

2. Cover with a clean and dry kitchen towel and allow the poppy seed rolls to rise in a warm place until doubled in size, for about 15 minutes more.

3. Meanwhile, preheat the oven to 350 °F (180 °C). Bake until golden brown, about 30-35 minutes. Do not open the stove while baking the yeast dough. Dust over with confectioners sugar to taste.

Per serving:

Energy: 395 kcal / 1654 kJ
Fat: 18 g
Carbohydrates: 43,8 g
of which sugars: 12,8 g
Protein: 0,5 g
Fibre: 5,8 g

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