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Poppy Seed Rolls

Details


  • Preparation time 20 min.
  • Rest time: 1 hour
  • Baking time: 20 min.
Wilhelm Studio
Poppy Seed Rolls
Poppy Seed Rolls

Method




For the yeast dough:
Put the flour in a bowl and mix it with the dry yeast. Then add plant milk, the canola oil, sugar and eggs and knead with the flour to a smooth dough. Cover and let the dough rise in a warm place for an hour.

For the filling:
Preheat the oven to 180° C. Mix almond nut butter with poppy seeds and milk together and set aside. Knead the dough and roll out into a rectangle (approx. 30x40 cm). Spread the filling on top and roll up lengthways. Cut the roll into 2-3 cm think snails and place them onto the baking tray covered with baking paper. Bake for 20 minutes till the rolls turn gold brown.

For the sugar glaze:
Mix the powdered sugar and lemon juice together. Let the cinnamon rolls cool off and sprinkle with the sugar glaze.

Ingredients


For the filling:For the glaze:
  • 50 g powdered sugar
  • 1-2 tbs lemon juice

Rapunzel Products


600440 Blue poppy seed
130730 Roasted almond butter with coconut blossom sugar
1002070 Canola oil mild
1400325 Cristallino cane sugar, HAND IN HAND
1201155 Dry yeast
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de