Yeast rolls with poppy seeds and lemon curd

Ingredients for 6 servings:

• 300 g flour (wholemeal wheat flour)
• 1 lemon peel, grated
• 2 tbsp olive oil
• 150 ml water, lukewarm
• 1 packet of dry yeast
• 1 pinch of salt
• 1 packet of vanilla sugar
• 250 g poppy seed cake
• 150 g jam (lemon curd), any other jam is also possible

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Poppy barm rolls with lemon curd

Put the flour in a bowl and mix in the dry yeast, salt, vanilla sugar, and lemon zest. Add 150 ml of lukewarm water with the olive oil and mix well with a spoon until the liquid has roughly combined with the flour. This will prevent the dough from sticking to your hands. Then knead well with your hands. Add a little water at a time, as needed, until the dough is nice and smooth. Then place the dough in the bowl, covered with a towel, and let it rise in a warm place for 20 minutes. When the time is up, the dough should have visibly risen. In the meantime, line a baking tray with baking paper. Knead the dough briefly again and then roll it out into a rectangle. First spread with the poppy seed mixture. Then spread the lemon curd on the poppy seed mixture. Now it’s time to roll it up: Starting from the long side, roll up the dough. Cut the roll into 6 roughly equal-sized pieces and place the pieces, cut-side up, on the prepared baking tray. Now preheat the oven, allowing the snails to rise a little longer: approximately 160°C (top and bottom heat) or 150°C (convection oven). Once the oven is hot, bake the rolls for 25-30 minutes. They can be eaten warm or cold.