Poppy Seed Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- ½ cube Yeast (21 g)
- 60 grams sugar
- 100 milliliters lukewarm milk
- 75 grams butter
- 2 egg yolks
- 1 egg
- 1 generous pinch lemon zest
- Pastry flour (for the work surface)
- softened butter (for greasing)
- For the filling
- 250 grams ground Poppy seeds
- 200 milliliters milk
- 20 grams butter
- 100 grams sugar
- 1 pinch Ground cinnamon
- For decorating
- 1 egg yolk
- 2 Tbsps Whipped cream
- powdered sugar (for dusting)
Preparation steps
For the dough: Put the flour into a bowl and make a well in the middle. Crumble the yeast into the well and mix with 2 tablespoons sugar and 50 ml (about 2 ounces) of the lukewarm milk. Cover and let rest for 30 minutes in a warm place. Then add the remaining ingredients and knead to into a smooth dough. Knead until the dough no longer sticks to the edge of the bowl. Cover and let rise for 30 minutes.
For the filling: Boil the milk with the butter and sugar. Remove from the heat and stir in the cinnamon. Cool, stirring occasionally.
Knead the dough again and then roll out on a floured surface about 1 cm thick (approximately 3/8 inch) and rectangular (about 40 x 20 cm, approximately 16 x 8 inches). Spread the filling over the dough and then roll into a tight cylinder. Slice into 12 equal pieces and place into a buttered muffin tin. Let rise in the tin for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F) on the convection setting.
For decorating: Mix the egg yolk with the heavy cream and brush on the tops of the muffins. Bake for about 30 minutes until golden brown. Remove from the muffin tin and cool. Serve dusted with powdered sugar.
