Poppy Seed and Cranberry Sweet Rolls
These delicious little treats are super easy to whip up and taste extra amazing served warm, fresh out of the oven!
Servings: 14
Calories: 314kcal
Equipment
- Thermomix
- Schüssel
- Nudelholz
- Messer
- Holzlöffel mit rundem Stiel oder chinesisches Ess-Stäbchen
- Silikonpinsel
- 2 Backbleche inkl. Backpapier
Zutaten
For the yeast dough:
- 450 g All-purpose flour (approx. 16 oz)
- 50 g Granulated sugar (approx. 2 oz)
- 50 g Butter softened or cut into small cubes (approx. 2 oz)
- ½ cube Fresh yeast
- 1 pinch Salt
- 1 Egg medium
- 200 ml Milk (approx. 7 fl oz)
For the filling:
- 2 packet Poppy seed filling (Mohn Back) 500 g
- 1 Glas Cranberries or lingonberry preserves approx. 200 g
For assembling & glazing:
- Flour For rolling out
- Egg yolk and a splash of milk for egg wash
- 50 g Powdered sugar and about 1 tbsp hot water for the glaze (approx. 2 oz)
Zubereitung
- 50 g Granulated sugar, 50 g Butter, ½ cube Fresh yeast, 1 pinch Salt, 1 Egg, 200 ml MilkFirst, crumble the yeast into the mixing bowl along with the remaining dough ingredients—except for the flour. Warm for 3 min / 37°C (100°F) / speed 2.
- 450 g All-purpose flourNext, add the flour and knead for 5 min / Dough mode until a smooth dough forms.
- FlourTransfer the dough to a lightly floured bowl, cover, and let rise in a warm spot for 1 hour, or until significantly expanded in size.
- FlourOnce risen, turn the dough out onto a lightly floured work surface and roll it out with a rolling pin into a rectangle (about 55 x 40°C (100°F)m).
- 2 packet Poppy seed filling (Mohn Back), 1 Glas Cranberries or lingonberry preservesUsing an offset spatula or cake server, spread the prepared poppy seed filling smoothly over the dough, then evenly scatter the cranberries over top, leaving a small border clear along the top edge.
- Starting from the long side, roll the dough up tightly into a log, then cut it into slices about 4 cm thick using a sharp knife.
- To give the rolls their signature shape, press the handle of a wooden spoon (or a chopstick) vertically down into the center of each slice so that the filling bulges out slightly on the sides (see photo).
- Place the shaped rolls onto two baking sheets lined with parchment paper and let them rise again for about 15 minutes.
- In the meantime, preheat your oven to 200°C (400°F) conventional heat.
- Egg yolk and a splash of milk for egg washWhisk the egg yolk with a splash of milk and brush over the rolls right before baking.
- Bake the sheets one at a time on the lower rack for about 15 minutes, until lightly golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel so they stay irresistibly soft.
- 50 g Powdered sugar and about 1 tbsp hot water for the glazeFinally, drizzle the warm or cooled rolls with a simple powdered sugar glaze! To make it, whisk the powdered sugar with a bit of hot water—add the water slowly so the glaze doesn't become too runny.
Notes
- These poppy seed rolls freeze beautifully!
- Feel free to leave out the cranberries if you prefer. However, their sweet-tart flavor and juicy texture pair so wonderfully with the fluffy yeast dough and the rich, nutty poppy seed filling.
