Nuts or Poppy Seeds

Ingredients

  • 350 g spelt flour
  • 0.75 TL salt
  • 3 tbsp date sugar
  • 0.25 cubes yeast (approx. 10 g), crumbled
  • 40 g vegan butter, room warm (can be replaced with 50 g apple sauce)
  • 150 ml lukewarm soy milk
  • Filling
  • 150 g poppy seeds
  • 60 g rice syrup or other
  • peel of 1/2 organic lemon
  • Icing
  • 3 tbs of coconut mousse
  • 1 tbs rice syrup

Preparation

  1. Since I’m team poppy seed I experimented with a poppy seed filling

  2. If you vote for nuts, simply use 150 g of chopped nuts instead the poppy seeds

  3. Heat coconut-mouse in a water bath. Add rice syrup and mix. ✨

  4. Poppy Seed Roll

  5. Mix flour, salt, sugar and yeast in a bowl. Add vegetable butter and soy milk and knead into a soft, smooth dough. Cover and allow to rise about 2 hours

  6. In the meantime, mix the ingredients for the filling

  7. Roll out the dough into a rectangle. Spread the poppy seed filling on top. Roll up the dough from the long side. Cover the roll and let it rise again for about 30 minutes

  8. Bake: approx. 25 minutes in the lower half of the oven preheated to 180 degrees. Remove, slide onto a grid, brush with glaze

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