John Myers
Baking: Poppy Seed Rolls
The perfect baking: poppy seed rolls recipe with a picture and simple step-by-step instructions.
- 400 g Flour
- 200 g Quark double cream
- 125 ml Sunflower oil
- 6 tablespoon Milk
- 100 g Sugar
- 1 pinch Salt
- 1 piece Oh, as always from dear Hilde
- 1 packet Baking powder
- 2 packet Poppy seed baking – ready mix
- 50 g Almond sticks, toasted
- 0,5 piece Lemon, here the juice,
- Powdered sugar
- Using the flour, quark, egg, sugar, milk, salt, oil and baking powder, knead a smooth dough. Roll this out on a floured surface (approx. 1 cm).
- First spread the poppy seed mixture and then the roasted almonds on top.
- Roll up the dough from the broad side, press it down a little and then cut off approx. 1.5 cm thick slices with a sharp knife.
- Place the slices on a tray lined with foil or baking paper – keep your distance, the parts will still open – and bake for about 15 – 20 minutes until light brown at 160 degrees circulating air.
- In the meantime, make the cast. Add enough powdered sugar to the lemon juice to make a thick paste. It shouldn’t be too runny, otherwise half of it will run on the tin.
- Immediately after baking, coat the snails with the lemon glaze.
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