Sweet Poppy Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 328 mg | (33 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the cake
- 250 grams Pastry flour
- 30 grams Poppy seeds
- 100 grams sugar
- 1 pinch salt
- 1 organic lemon (zested)
- 125 milliliters milk
- Yeast
- 1 egg
- 60 grams melted butter
- For the vanilla sauce
- milk
- 1 packet Instant pudding
- 1 Tbsp sugar
- 1 packet Bourbon vanilla powder
- 1 small tin Apricot
- 40 grams butter
- 50 milliliters milk
- For decoration
- 3 Tbsps powdered sugar
- fresh mint
Preparation steps
For the dough, mix the flour, sugar, salt and poppy seeds. Add the grated lemon zest. Heat the milk to lukewarm. Crumble the yeast and stir into the milk, then add to the flour mixture along with the egg and butter. Mix with the dough hook of an electric hand mixer until smooth. Cover the dough with a cloth and allow to rise for 30 minutes in a warm place.
Meanwhile, prepare the vanilla sauce. Mix 3 tablespoons milk with the pudding powder. Bring the remaining milk to a boil with sugar and vanilla sugar. Stir in the pudding mixture and bring to a boil. Pour into a bowl and set over an ice water bath. Stir until chilled. Drain the apricots and cut into slices.
Grease a small baking dish with a 6 cm (approximately 2 inch) high edge. Heat the remaining butter. Add the milk and heat to lukewarm, then set aside.
Knead the dough again well. With floured hands, shape the dough into 6 balls and set side by side in the baking dish. Pour the milk over the top and bake in a preheated oven at 180°C (approximately 350°F) until golden, about 30- 35 minutes. Serve while still warm with custard and apricot on plates. Dust with powdered sugar and garnish with mint leaves.
