Poppy seed marzipan rolls

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 1 egg(s)
• 2 egg yolks
• 1 pinch of salt
• 1 cube of yeast, not dry yeast
• 250 ml milk
• 125 g butter
• 1 package poppy seed cake
• 1 package of marzipan paste
• 1 shot of milk or water

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Simple and delicious

First, sift the flour and sugar into a large bowl. Heat the milk in a saucepan with the butter, cut into small pieces, until the butter has completely dissolved, then let it cool briefly. Make a well in the flour and sugar mixture, add the egg, egg yolks, and salt, and fill with the milk. Crumble the yeast cube into the milk. Stir everything briefly with a spoon, cover, and let rise in a warm place for 15 minutes. Then knead it into a smooth dough. It doesn’t matter whether you use your hands, a spoon, or the dough hook of a hand mixer; just be aware that the dough can be very sticky. Then add a little more flour. Cover the dough again and let it rise for at least 30 minutes. Knead the dough thoroughly again and, dividing it into several portions, roll it out into a rectangle. Mix the poppy seed mixture with the marzipan mixture and a splash of milk or water until smooth and spread it over the rolled-out dough pieces, leaving a border of about 2 cm around each piece. Roll up the dough rectangles and press the ends closed. Cut approximately 2 cm wide slices from each roll and place them on a baking sheet lined with baking paper. Repeat this process with the entire dough. Bake the snails at 180°C fan-assisted oven for approximately 30 minutes. If desired, you can top them with icing. Tip: I always let yeast dough rise directly in the oven. Simply turn the oven on full for a few minutes—for me, that’s 270°C fan-assisted oven, then turn it off again, and let the dough rise with the oven door closed. It always works!