Short photo recipe
Poppy seed and hazelnut rolls
Description
Fresh baked poppyseed and hazelnut rolls
Ingredients
For dough
For the filling
For coating
Instructions
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- Mix the yeast with 1 teaspoon of sugar, two teaspoons of flour and a little warm milk.
Leave to rise, about 10 min
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- Mix the yeast with 1 teaspoon of sugar, two teaspoons of flour and a little warm milk.
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- Mix the flour, add sugar, oil and activated yeast and knead a soft dough. Leave it to double in size, about 45 mins
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- Divide the dough into two parts and roll out to a thickness of about 0.3 cm
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- Coat the surface of the rolled out dough with softened butter
- Sprinkle poppy seeds and 4 tablespoons of sugar in an even layer
- Wrap the dough in a long roll
- Using a stiff thread or knife, cut 3 cm thick slices
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- Repeat the process with a mixture of toasted hazelnuts, 3 tablespoons sugar and chocolate drops
- Wrap the dough in a roll and cut it into 3 cm thick slices
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- Place the sliced rolls on a baking sheet, leaving enough space
- Coat them with the rest of the butter
- Leave them to rise in a warm place for about 15 min
- Bake them in a preheated oven at 200 ° C for about 25 minutes
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