Lemon and Poppy Seed Rolls
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/lemon-and-poppy-seed-rolls
Total time
2 Hours
40 Minutes
Baking/cooking time
30 Minutes
Rest time
1 Hours
30 Minutes
Difficulty
easy
Ingredients
for 12 rolls
| FOR THE DOUGH | ||
| 500 | g | Mix for sweet braid |
| 25 | g | poppy seeds |
| 1 | untreated lemon (zest) | |
| 240 | g | lukewarm milk |
| 1 | egg | |
| 50 | g | soft butter |
| FOR THE FILLING | ||
| 180 | g | sugar |
| 1 | untreated lemon (zest) | |
| 100 | g | soft butter |
| FOR THE FINISHING | ||
| 35 | g | lemon juice |
| 200 | g | icing sugar |
| optional lemon zest |
Preparation
- To prepare the lemon and poppy seed rolls, mix the sweet braid mix with the poppy seeds and the grated zest of the previously washed lemon. Add the lukewarm milk, mix briefly and add the egg. Knead until a homogeneous dough forms, then add the soft butter cut into cubes and continue kneading until the dough is smooth and elastic. The dough can also be prepared using a stand mixer.
- Shape the dough into a ball and leave it to rise, covered, in a warm place for 60 minutes. In the meantime, mix the sugar with the grated lemon zest. Briefly stir the butter until creamy and then combine it thoroughly with the lemon-sugar mixture.
- After the resting time, roll out the dough on a lightly floured work surface into a rectangle measuring approximately 50 x 35 cm. Spread the lemon-butter filling evenly over the entire surface and roll up the dough from the long side. Cut the roll into 12 slices using a nylon thread. To do this, slide the thread underneath the roll and pull the ends together around the dough to separate a slice. This method creates evenly shaped rolls. Alternatively, use a very sharp knife.
- Place the rolls, cut side facing upwards, in a baking dish lined with baking paper (approx. 35 x 25 cm) and leave them to rise, covered, in a warm place for another 20–30 minutes. Meanwhile, preheat the oven to 175°C (347°F) conventional heat.
- After the second rising time, brush the surface with milk and bake the lemon rolls at 175°C (347°F) for 25–30 minutes, until golden brown on top. Remove from the oven and leave to cool for about 10 minutes.
- Mix the icing sugar with the lemon juice until you obtain a thick, white glaze. Decorate the warm lemon rolls with the glaze and, if desired, garnish with lemon zest. Serve warm or cold.
Tip:
Freeze without glaze if desired. Orange zest can be used instead of lemon zest for a variation.
In collaboration with @passionecooking
Mix for sweet braid
Fine sweet yeast pastry in no time! This mixture is incredibly versatile and ensures light and fluffy plaits and croissants. With our mixture, the fine-pored dough rises perfectly every time - making baking especially fun! Just add milk or water, 1 egg and 35g of butter or a vegetable alternative.
Only carefully selected raw materials go into Molino Meran’s fine baking mixes. The Lievito Madre natural yeast in the mix is produced by Molino Meran and is a natural, very mild wheat sourdough. Used in baked goods, our Lievito Madre natural yeast ensures natural proofing and improved digestibility.
500 g
€3.10
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