Yeast Roll with Poppy Seed Filling

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 2 hrs 25 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

For the yeast dough:

  • 500 g spelled flour, type 1050
  • 300 ml soy milk (soy drink), or another vegetable milk
  • 50 grams sugar
  • 1 packet vanilla sugar, even better homemade
  • 1 tablespoon apple cider vinegar, naturally cloudy
  • 50 g mararine, vean, melted
  • 1 pinch (s) salt
  • 1 cube yeast
  • Flour, for the work surface
  • Fat, for the shape

For the filling:

  • 180 ml soy milk (soy drink), or other vegetable milk
  • 130 g suar
  • 1 packet vanilla sugar, or homemade
  • 250 g poppy seeds, round
  • 100 g semolina (soft wheat)
  • 1 teaspoon lemon peel, grated
  • 0.5 teaspoon ½ cinnamon powder
  • 130 g raisins (rum)

For painting:

  • 2 tablespoon apricot jam
  • Almond (s), sliced
Yeast Roll with Poppy Seed Filling
Yeast Roll with Poppy Seed Filling

Instructions

  1. For the yeast dough, knead all the ingredients together and cover them in a bowl and let rise for an hour.
  2. Meanwhile prepare the poppy seed filling. To do this, bring the plant milk with the poppy seeds, sugar and the aromas to the boil. Finally stir in the rum raisins, remove from the hob and let cool.
  3. Place the yeast dough on the floured work surface, knead well again by hand, roll out into a rectangle, then place the poppy seed filling on it and smooth it out. Roll up from the long side and place in a greased springform pan. Let rise for another 30 minutes while heating the oven to 180 ° top / bottom heat.
  4. Heat the apricot jam in a water bath and brush the finished plait with it, sprinkle with the almonds if you like and put it in the oven. Do a stick test after 25 minutes and bake a little more if necessary. Serve cooled but still fresh.

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