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
Since I’m team poppy seed I experimented with a poppy seed filling
If you vote for nuts, simply use 150 g of chopped nuts instead the poppy seeds
Heat coconut-mouse in a water bath. Add rice syrup and mix. ✨
Poppy Seed Roll
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
In the meantime, mix the ingredients for the filling
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
Bake: approx. 25 minutes in the lower half of the oven preheated to 180 degrees. Remove, slide onto a grid, brush with glaze