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Poppy Seed Rolls

Method




For the yeast dough:
Put the flour in a bowl, press a hollow in the middle and crumble the yeast into it. Add a pinch of sugar and the vegetable milk to the yeast, make a pre-batter. Cover the dough and let it rise in a warm place for 15 minutes. Then add 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.

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
1201165 Fresh yeast cubes
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