Walnut and poppy seed syrup rolls

Name: Walnut and poppy seed syrup rolls
Ingredients: 700 g flour; 1/4 teaspoon salt; 2 tablespoons (25 g) sugar; 25 g fresh yeast; 300 ml milk; 2 eggs; 150 g sugar; 1 tablespoon grated lemon zest; 150 g butter; 250 g poppy seeds; 100 g sugar; 1 sachet (8 g) vanilla sugar; 100 ml milk; 250 g walnuts; 100 g sugar; 1 sachet (8 g) vanilla sugar; 100 ml milk; 1 egg; 3 tablespoons honey; 25 g sugar

Dessert - Walnut and poppy seed syrup rolls by Lioara A. - Recipia

Walnut and poppy seed syrup rolls need to rise until the dough has doubled in size. They bake up golden, with spirals filled with ground poppy seeds or walnuts, then get a warm honey and sugar syrup. I eat them while they’re still slightly warm, when the tops are sticky. Prep: 45 minutes. Cook: 43-48 minutes. Rest: 90-120 minutes. Total time: 178-213 minutes. Servings: 16. Approximately 555 kcal and 12 g protein per serving.

Ingredients

For the dough

700 g flour
1/4 teaspoon salt
2 tablespoons (25 g) sugar
25 g fresh yeast
300 ml milk
2 eggs
150 g sugar
1 tablespoon grated lemon zest
150 g butter

For the poppy seed filling

250 g poppy seeds
100 g sugar
1 sachet (8 g) vanilla sugar
100 ml milk

For the walnut filling

250 g walnuts
100 g sugar
1 sachet (8 g) vanilla sugar
100 ml milk

For brushing

1 egg

For the syrup

3 tablespoons honey
25 g sugar

Preparation

1. Sift the flour into a large bowl and mix it with the salt and 2 tablespoons of sugar. Dissolve the yeast in a little of the 300 ml warm milk and leave it for 10 minutes, until foamy. 2. Pour the yeast mixture over the flour, add 2 eggs, 150 g sugar and the remaining milk. Knead, then add the lemon zest and melted butter towards the end. Keep kneading until the dough is elastic and no longer sticks to your hand. 3. Cover the bowl and leave the dough to rise for 60-90 minutes in a place away from drafts, until it has doubled in size. 4. Grind the poppy seeds and walnuts separately. Put them in two bowls, add 100 g sugar and one sachet of vanilla sugar to each, then pour in 100 ml hot milk for each filling. Mix and leave the fillings to cool until lukewarm. 5. Divide the dough into six equal pieces and shape each piece into a rectangle. Spread the poppy seed and walnut fillings over the entire surface in turn, roll up tightly and cut into slices about 3 cm thick. Arrange the rolls on baking trays lined with parchment paper. 6. Leave them to rise for 10 minutes, then brush with the beaten egg. Bake in a preheated oven at 180°C for 40-45 minutes, until well browned. 7. Warm the honey with the 25 g sugar over low heat for 3 minutes, stirring until the mixture becomes runny. Pour the syrup over the baked rolls and cover them for 10 minutes.

Notes

For a nut-free version, replace the 250 g walnuts with 250 g ground sunflower seeds. The dough contains gluten, and the dish also contains nuts, dairy and eggs. In a sealed container, the rolls keep in the fridge for up to 3 days; take them out a little before serving. You can serve them with black tea or warm milk. The first rise is the part people rush; I wait until I see the dough has doubled, rather than going by the clock alone. In a cool kitchen, the 60-90 minutes may take longer. Taste the poppy seeds before grinding them, since old ones can taste bitter. Grind the walnuts finely, but stop before they start releasing oil and clumping together like a paste.