Ingrédients pour Mohnkranzerl Aus Hefeteig Poppy Seed Rolls
- 1 cup poppy seeds
- 1/2 cup milk
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup granulated sugar
- Vanilla Extract
- 1/4 teaspoon salt
- 1 tablespoon rum (optional)
- 1 tablespoon lemon juice
- Fresh Lemon Zest
- 1/2 teaspoon ground cinnamon
- All Purpose Flour
- 2 1/4 teaspoons instant yeast (or 1 packet)
- 1 large egg, plus 1 egg yolk for egg wash
- Egg Yolk
- 1 tablespoon water
- Poppy Seed
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Comment préparer Mohnkranzerl Aus Hefeteig Poppy Seed Rolls
- **Make the Poppy Seed Filling:**
- Grind 1 cup poppy seeds in a food processor or spice grinder until finely ground and slightly oily (about 1-2 minutes).
- In a saucepan, combine 1/2 cup milk, 1/4 cup butter, 1/4 cup sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 tablespoon rum (optional), 1 tablespoon lemon juice, lemon zest of 1 lemon, and 1/2 teaspoon cinnamon.
- Bring to a simmer over medium heat, stirring constantly, for about 10 minutes. Remove from heat and let cool completely.
- **Make the Dough:**
- In a large bowl, combine 3 cups flour, 2 1/4 teaspoons instant yeast (or 1 packet), and 1/4 cup sugar.
- In a separate bowl, melt 1/4 cup (1/2 stick) butter and 1/2 cup milk. Let cool until lukewarm.
- Add the lukewarm milk mixture and 1 large egg to the dry ingredients. Mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Form the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes.
- Preheat oven to 400°F (200°C).
- **Assemble and Bake the Rolls:**
- Divide the dough in half, then cut each half into 6 equal pieces.
- Roll each piece into a 2x6 inch rectangle.
- Spread about 2 tablespoons of poppy seed filling down the center of each rectangle.
- Fold the dough lengthwise over the filling and pinch the edges to seal.
- Gently roll the dough to slightly lengthen it.
- Twist two filled ropes together to form a ring, pinching the ends to secure.
- Repeat with the remaining dough to make 6 rolls.
- Place the rolls on a parchment-lined baking sheet.
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon water. Brush the egg wash over the rolls.
- Sprinkle with additional poppy seeds.
- Bake for 25-30 minutes, reducing the oven temperature to 350°F (175°C) after 5-10 minutes. Rotate the baking sheet halfway through for even baking.
- Let cool slightly before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
53g
Fat
55g
Carbs
18g
