Poppy Seed Roll
Nutritional values
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 493 mg | (49 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the dough
- 750 grams Whole wheat flour
- 1 pinch salt
- 250 milliliters milk
- 1 packet fresh Yeast
- 75 grams sugar
- 150 grams softened butter
- 100 grams softened clarified butter
- For the filling
- milk
- 375 grams Poppy seeds
- 3 Tbsps Semolina flour
- 100 grams sugar
- 1 packet Vanilla sugar
- 80 grams butter
- 125 grams raisins
- organic lemons (zested)
- For the icing
- 75 grams powdered sugar
- 1-2 tablespoons water
Preparation steps
For the dough, mix the flour and salt in a bowl and make a well in the center. Heat the milk to lukewarm. Stir with the yeast and 1 teaspoon sugar until dissolved. Pour into the well and mix with a little flour to make a paste. Cover with a dish towel and let sit at room temperature for about 15 minutes.
Add the remaining sugar. Cut the butter and clarified butter into pieces and process to make a smooth dough. Cover and let rise for 50-60 minutes.
For the filling, bring the milk to a boil. Pour in the poppy seeds and semolina and stir vigorously. Add the sugar, vanilla sugar and butter and boil while stirring.
Stir in the raisins and lemon zest, then remove from the heat and let cool. Knead the dough briefly and roll out on a lightly floured surface to form a rectangle. Spread the cooled poppy mixture the dough, leaving a 2-3 cm (approximately 1 inch) wide border free. Roll up lengthwise. Place in a 35 cm (approximately 14 inch) long greased loaf pan. Let sit for 20-30 minutes.
Bake on the bottom rack of a preheated oven at 180°C (approximately 350°F) (convection 160°C or 325°F/ gas level 2) for 60-75 minutes. Remove from the oven and let cool for about 15 minutes in the pan. Remove and place on a wire rack to cool fully. For the icing, stir the sugar and water until smooth. Drizzle over the roll, let dry, then slice and serve.
