Rolled roll

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Not a fan of poppy seeds, visually speaking. Looks like tiny ants, no?

Pour some sugar on me, man, I’m on a roll!

This Saturday morning seemed like the perfect time to try out something a little more time-consuming. So far, on Vegan ex Muffina, we’ve been baking a simple dough and batter and processing things in food processors. This blog needed a challenge. And what better time than now? I was visiting my family and one of my grandpa’s number one favorite treats is a poppy strudel. But not with puff pastry – with risen yeast dough. So that’s what we’re going to do. I chose 2 fillings – a sweet’n’sour lemon poppy filling and an old-school chocolate filling.

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Serve on a handmade ceramic plate. Don’t even bother serving it on a purchased serving platter.

I myself am not the biggest fan of poppy seeds, but I do adore the chocolate version. This dough is an absolute pleasure to work with and assures me, every time, of the fact that baking is my biggest hobby. I’d go as far as saying my therapy. And boy, do students need therapy!

Serves: 2 large rolls, each serves up to 16 people

Ingredients for the dough:

  • 500 g flour
  • 80 g sugar
  • 1 packet (10 g) instant yeast (the one you don’t need to activate separately, but can throw into the dry ingredients)
  • 250 ml = 1 cup plant-based milk
  • 100 g vegan butter or coconut oil or margarine
  • 1 packet (7g) vanilla sugar or 1 tsp vanilla extract
  • 2 eggs (4 tbsp aquafaba or 2 flax eggs)
  • pinch of salt

Ingredients for the fillings:

  • Poppy seeds, milk, lemon zest, sugar
  • Cacao powder, oil, sugar
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Quality breakfast, lunch, dinner and snack.

Preparation:

  1. If using flax eggs, mix 2 tbsp flaxmeal with 6 tbsp water and leave it while you prepare your dry ingredients.
  2. Sift your flour, sugar, salt and dry yeast into a large bowl and make a well in the center.
  3. Combine your milk, butter and eggs and pour into the well you created in the dry ingredients.
  4. Mix them together. You can opt for using a utensil for this in the beginning, but you will need to get your hands dirty eventually to knead the dough in the bowl. Unless you have a stand mixer. In which case, you are too good for this blog, go have your fancy dinner parties with your kitchen gadgets.
  5. After a couple minutes of kneading the dough, it should come together and stop sticking to your hands. You can sprinkle a tiny bit of flour on your hands if it’s not coming off. Leave the dough in the bowl in a warm place for, I’d say, an hour. Go on about your day in the meantime. Make breakfast, do a crossword puzzle, make the bed, read the newspaper. Read a newspaper?? Psh, this ain’t the 1950s! I meant, read the Instagram!
  6. Prepare your fillings. I eyeballed it and made the fillings spreadable. You can skip this entirely and just use plain old jam as a filling. Or you can decide to spread the jam and sprinkle some poppy seeds on it. Or a classic cinnamon sugar filling. Or even add some raisins! I won’t judge. Weirdo.
  7. Pour your dough on a floured surface and knead a couple more times. Like 5 times. Then cut it in half to make the rolling easier and roll out into 0,5 cm thickness. Spread jam/poppy/cacao/cinnamon filling on top, roll tightly and let it rise for a further 20-30 minutes. Start preheating your oven to 175° C.
  8. Pierce the rolled logs with a knife or fork, brush a bit of oil over the top and bake for 20-25 minutes. Sprinkle with powdered sugar once it’s out of the oven and let cool entirely before cutting it, ideally with a serrated knife.

Enjoy and go eat a plant!

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