Mohnschnecken (Poppy Seed Rolls)

Name: Mohnschnecken (Poppy Seed Rolls)
Yield: 6 servings
Cuisine: German
Ingredients: 18 g fresh yeast; 1 EL sugar; 1 EL water; 500 g flour (here: Dinkelmehl 630); 55 g sugar; 1 kleiner TL salt; 60 g vegan butter, melted; 230 g vanilla soy milk, lukewarm; 60 g plant-based cream; 350 g vanilla soy milk; 100 g poppy seeds, ground; 2 EL vanilla pudding powder, heaped; 20 g vegan butter; 20 g sugar; 1 2 Tropfen bitter almond aroma (optional); 90 g powdered sugar; 2 EL water or lemon juice

Serves 6

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Mohnschnecken (Poppy Seed Rolls)

tiktok.com

Serves 6

Directions

1Crumble yeast into a small vessel. Stir in 1 EL of sugar and lukewarm water until smooth. Let stand covered for 10 minutes.
2Combine flour, sugar, and salt in a bowl. Add the yeast mixture, butter, and milk (both at most lukewarm - not warmer).
3Mix roughly and then knead for 8-10 minutes until a smooth dough is formed. Form into a ball and place in a clean bowl, covered.
4Let the dough rise for 1-2 hours.
5For the filling: Mix poppy seeds with pudding powder. Heat the milk.
6As soon as the milk boils, add the poppy seed mixture. Stir and let it thicken.
7Once the mixture has thickened well, add sugar and butter. Transfer the mixture to a bowl and let it cool until the dough has finished rising.
8Press the dough to release the air. Roll out the dough into a large rectangle on a lightly floured surface.
9Spread the filling over the dough.
10Cut the dough into 6-8 strips.
11Roll up the strips individually and place them in a form. The rolls should have space between each other.
12Cover again and let rise for 20-30 minutes.
13Meanwhile, preheat the oven to 180 degrees Celsius convection.
14Pour cream over the rolls and brush the sides with it.
15Bake for 30-35 minutes. They should be lightly browned.
16Stir powdered sugar with water until smooth and drizzle over the rolls. Enjoy best when still warm!

Ingredients

18 g fresh yeast
1 EL sugar
1 EL water
500 g flour (here: Dinkelmehl 630)
55 g sugar
1 kleiner TL salt
60 g vegan butter, melted
230 g vanilla soy milk, lukewarm
60 g plant-based cream
350 g vanilla soy milk
100 g poppy seeds, ground
2 EL vanilla pudding powder, heaped
20 g vegan butter
20 g sugar
1 2 Tropfen bitter almond aroma (optional)
90 g powdered sugar
2 EL water or lemon juice

Equipment

small vesselbowlclean bowllightly floured surfaceformoven

Tips

Hefegemisch, Butter und Milch should be at most lukewarm, not warmer.
Do not be intimidated if the bottom of the rolls look very soft after baking, as they are simply very moist due to the cream.
Enjoy the poppy seed rolls best while still warm.

Mohnschnecken (Poppy Seed Rolls)

Serves 6

tiktok.com

Mohnschnecken (Poppy Seed Rolls)

tiktok.com

Serves 6

Directions

1Crumble yeast into a small vessel. Stir in 1 EL of sugar and lukewarm water until smooth. Let stand covered for 10 minutes.
2Combine flour, sugar, and salt in a bowl. Add the yeast mixture, butter, and milk (both at most lukewarm - not warmer).
3Mix roughly and then knead for 8-10 minutes until a smooth dough is formed. Form into a ball and place in a clean bowl, covered.
4Let the dough rise for 1-2 hours.
5For the filling: Mix poppy seeds with pudding powder. Heat the milk.
6As soon as the milk boils, add the poppy seed mixture. Stir and let it thicken.
7Once the mixture has thickened well, add sugar and butter. Transfer the mixture to a bowl and let it cool until the dough has finished rising.
8Press the dough to release the air. Roll out the dough into a large rectangle on a lightly floured surface.
9Spread the filling over the dough.
10Cut the dough into 6-8 strips.
11Roll up the strips individually and place them in a form. The rolls should have space between each other.
12Cover again and let rise for 20-30 minutes.
13Meanwhile, preheat the oven to 180 degrees Celsius convection.
14Pour cream over the rolls and brush the sides with it.
15Bake for 30-35 minutes. They should be lightly browned.
16Stir powdered sugar with water until smooth and drizzle over the rolls. Enjoy best when still warm!

Ingredients

18 g fresh yeast
1 EL sugar
1 EL water
500 g flour (here: Dinkelmehl 630)
55 g sugar
1 kleiner TL salt
60 g vegan butter, melted
230 g vanilla soy milk, lukewarm
60 g plant-based cream
350 g vanilla soy milk
100 g poppy seeds, ground
2 EL vanilla pudding powder, heaped
20 g vegan butter
20 g sugar
1 2 Tropfen bitter almond aroma (optional)
90 g powdered sugar
2 EL water or lemon juice

Equipment

small vesselbowlclean bowllightly floured surfaceformoven

Tips

Hefegemisch, Butter und Milch should be at most lukewarm, not warmer.
Do not be intimidated if the bottom of the rolls look very soft after baking, as they are simply very moist due to the cream.
Enjoy the poppy seed rolls best while still warm.