Poppy Seed Rolls
Poppy seed rolls are a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g flour
- 42 g fresh yeast (1 cube)
- 250 ml lukewarm milk
- 150 g sugar
- 1 pinch salt
- 100 g butter
- 60 g pistachio kernels
- 250 g apricot jam
- 2 tbsp lemon juice
- 75 g ground poppy seeds
- 1 tsp cinnamon
- 0.5 tsp ground cardamom
Instructions
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1.
Whisk the yeast into the lukewarm milk with 1 tsp sugar until smooth.
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2.
Add flour, 90 g sugar, a pinch of salt and butter pieces to a mixing bowl, pour in the yeast milk, and knead with an electric hand mixer’s dough hooks until a dough forms. Cover and let rise for 45 minutes in a warm place.
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3.
Meanwhile, roughly chop pistachios. In a pot heat 200 g jam with lemon juice. Stir in pistachios, poppy seeds, remaining sugar, cinnamon, and cardamom.
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4.
Divide the dough in half. Roll each piece on a floured surface into a rectangle about 1 cm thick. Spread the poppy seed mixture over it. Roll up from the long side and cut the roll into slices about 2 cm thick.
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5.
Place the rolls spaced apart on a baking sheet lined with parchment paper, press slightly flatter, and bake in a preheated oven at 180°C for 20–25 minutes.
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6.
Meanwhile warm the remaining jam with 2–3 tbsp water in a pot, strain through a sieve, and brush the finished rolls with it.
