John Myers
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Baking: Poppy Seed Roll with Yogurt-oil Batter
The perfect baking: poppy seed roll with yogurt-oil batter recipe with a picture and simple step-by-step instructions.
The filling
- 250 ml Almond milk
- 10 g Butter
- 40 g Wholemeal spelled semolina
- 50 g Raw cane sugar
- 1 pinch Salt
- 150 g Ground blue poppies
- 100 g Dried apricots
- 1 piece Egg
The dough
- 450 g Spelled flour type 630
- 100 g Raw cane sugar
- 1 pinch Salt
- 1 packet Baking powder
- 200 g Yogurt
- 100 ml Rapeseed oil
- 1 piece Egg
The casting
- 200 g Powdered sugar
- 2 tablespoon Lemon juice
- 1 tablespoon Cream
The filling
- Bring the milk to the boil with butter, sugar and salt. Let the semolina slowly trickle in to prevent the formation of lumps and make a thick paste while stirring.
- Cut the dried (if possible unsulphurized) apricots into small cubes. Now stir the ground poppy seeds and apricots into the semolina and let cool down a little. Then carefully fold the egg into this mixture.
The dough
- Because there is no quark, I used yogurt in this dough. The result convinced me and shows that you can exchange the two products here without hesitation.
- Work all ingredients into a smooth dough. Roll this out on a silicone pad or on a little flour.
The finish
- Preheat the tube to 175 ° C circulating air.
- Spread the poppy seed filling evenly on the rolled out dough and roll up the whole thing from the long side. Place the roll on a sheet lined with paper or foil (this is very easy with the aid of the silicone pad) and bake in the preheated oven for approx. 35 minutes at 175 ° C.
- Use a toothpick to test whether the roll is baked through, remove it and cover the hot cake with the icing, made from powdered sugar, lemon juice and cream.
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