Fluffy Poppy Seed Rolls with Marzipan Filling
Ingredients
Dough
- 500 g all-purpose flour (Type 405)
- 75 g sugar
- 50 g butter
- 1/2 cube fresh yeast
- 250 ml lukewarm milk
- 1 large egg
- a pinch of salt
- additional flour for dusting
Filling
- 250 ml milk
- 80 g sugar
- a pinch of cinnamon
- 1 tsp lemon zest
- 150 g ground poppy seeds
- 50 g biscuit crumbs
- 80 g marzipan
- 1 large egg white
Glaze
- 150 g powdered sugar
- juice of 1/2 lemon
Preparation
Place the flour in a mixing bowl, make a well in the center, and add 1 teaspoon sugar to the well
Sprinkle the remaining sugar on the outer edge of the flour
Distribute the butter in small pieces on the edge
Crumble the fresh yeast into the well, add 70 ml of lukewarm milk, and mix briefly with a fork
Cover the bowl and let the starter rest for 15 minutes
Add the remaining 180 ml milk, the egg, and salt to the starter and knead until a smooth yeast dough forms that pulls away from the bowl
Cover the dough with a cloth and let rise in a warm place for 45 minutes
Heat milk, sugar, cinnamon, and lemon zest in a saucepan over medium heat
Add the poppy seeds and biscuit crumbs to the milk and bring to a brief boil
Transfer the poppy mixture to a bowl and let cool slightly
Tear the marzipan into small pieces and stir in, then add the egg white
Let the filling cool completely
Roll out the dough on a floured surface into a rectangle
Spread the cooled filling evenly over the dough, leaving a small border
Roll up the dough tightly from the long side
Cut the roll into 20 slices
Place the slices cut-side down in a greased baking dish, cover, and let rise until doubled (about 30 minutes)
Preheat oven to 180°C (350°F)
Bake for 20-25 minutes until golden brown
Mix powdered sugar and lemon juice until smooth to make the glaze
Drizzle the glaze over the warm rolls
Notes
Ideal for breakfast or your next coffee table
