Poppy seed rolls with yeast dough (without raisins)

Ingredients for 1 servings:

• 1 packet of dry yeast (for 500 g flour)
• 50 g sugar
• 125 ml milk, lukewarm
• 500 g flour
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 100 g butter, melted, cooled
• Flour for the work surface
• 160 g poppy seeds, freshly ground
• 100 ml milk
• 40 g butter
• 70 g sugar
• 1 tbsp semolina
• 1 packet of vanilla sugar
• 1 tsp cornstarch
• 1 tsp water for mixing
• 3 drops butter-vanilla flavoring
• 3 drops of flavoring (lemon flavor)
• 150 g powdered sugar
• some water, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

super tasty and easy to prepare!

For the yeast dough, make a starter dough from dried yeast, 1 teaspoon of sugar (from the 50g), and lukewarm milk. Cover and let rise in a warm place for about 10 minutes. Now add the flour, the remaining sugar, eggs, vanilla sugar, salt, and melted butter to the starter dough and knead into a smooth yeast dough. Cover and let rise in a warm place until doubled in size. In the meantime, prepare the poppy seed filling. Bring the milk to a boil. Stir the ground poppy seeds, semolina, and cornstarch dissolved in a little (1 teaspoon) water into the boiling milk and bring to a boil briefly. Remove the poppy seed mixture from the heat and stir in the butter, sugar, vanilla sugar, and flavorings. Set the mixture aside. Preheat the oven to 180°C (top/bottom heat, fan: 160°C). Roll out the yeast dough on a floured surface into a rectangle (about 30 x 40 cm) about 1 cm thick. Spread the poppy seed mixture on top, leaving about 2 cm free at the top edge. Roll up the dough from the bottom (from the longer side). Cut slices about 1 1/2 – 2 cm thick from the roll, tucking the end of the dough under to prevent the snails from spreading during baking. Bake the snails for about 20 minutes until golden brown. Mix the powdered sugar with a little hot water (about 1 tbsp, or 2 tbsp if needed) to make a glaze, then glaze the cooled snails with it.