"Mohnschnecken und Mandelschnecken"
(Poppy Seed Roles and Almond Cinnamon roles)"
These roles are not very sweet, there is no sugar coating or frosting involved. You may add some heavy whipped cream if you like. I usually do. They also taste great, if you dunk them just a bit in your coffee, if you do not mind the occasional crumbs floating in your mug afterwards.
Make about 12-14 of each as you can see from photo above.
Ingredients:
375 ml or 1 + 1/2 cup of buttermilk
225 gr or about 2 sticks of butter
125 gr. or 4 oz sugar
750 gr. or 5 cups of flour (I use regular white flour but spelt flour is the more traditional)
1 + 1/2 cube of yeast or 1 and 1/2 packages of dry yeast, just check instructions to fit
the amount of flour used here.
3 eggs
250 gr. of bake ready poppy seed mass or 10 oz. (Sold in cans)
2/3 cup of almond slivers or almond "sticks"
1/2 tsp. ground cinnamon
Directions:
Sift flour in large bowl and make a fist size hole. In it add yeast and 2 oz. (50gr.) of the sugar and 2- tbs. of the buttermilk slightly warm. Mix with finger and let sit for 15 min. then add
rest of buttermilk, 2/3 of stick of butter (or 75 gr.) and add 1 pinch of salt and 2 eggs.
Mix/knead dough and let sit for about an hour at a warm place, cover with dish towel.
Mix poppy seed mass with 1 egg.
Brown almonds with 2/3 of stick of butter (or 75 gr) in pan at medium heat.
Roll dough to about 26 inch x 15 inch (70 x 40 cm) and cut in half.
(Or use half the dough and roll out 13 x 7 inch (35 x 20 cm)
On one half spread the poppy seed mix and roll up from long side (see photo below).
On the other, melt about 2 tbs. butter and spread, then sprinkle almonds. Mix 2 tbs. sugar and 1 tsp. of cinnamon and sprinkle on dough. Then also roll up from large side.
Cut both rolls at about every good inch (3cm) and place rolls on parchment lined cookie sheet.
You may put them together or mix the two kinds on the cookie sheet for a nicer look.
Cover and let rise for another 20 min.
Bake at 350 F or 175 C for about 20-25 min.
Enjoy!
Tip:
If you serve for bigger crowd, pick up parchment and slide the whole crowd of rolls on a large serving tray. Guests can peel away as they want. Do not separate all pieces unless you eat them all or they dry out from the sides. Cover with aluminum foil and keep in a colder room.
(Poppy Seed Roles and Almond Cinnamon roles)"
These roles are not very sweet, there is no sugar coating or frosting involved. You may add some heavy whipped cream if you like. I usually do. They also taste great, if you dunk them just a bit in your coffee, if you do not mind the occasional crumbs floating in your mug afterwards.
Make about 12-14 of each as you can see from photo above.
Ingredients:
375 ml or 1 + 1/2 cup of buttermilk
225 gr or about 2 sticks of butter
125 gr. or 4 oz sugar
750 gr. or 5 cups of flour (I use regular white flour but spelt flour is the more traditional)
1 + 1/2 cube of yeast or 1 and 1/2 packages of dry yeast, just check instructions to fit
the amount of flour used here.
3 eggs
250 gr. of bake ready poppy seed mass or 10 oz. (Sold in cans)
2/3 cup of almond slivers or almond "sticks"
1/2 tsp. ground cinnamon
Directions:
Sift flour in large bowl and make a fist size hole. In it add yeast and 2 oz. (50gr.) of the sugar and 2- tbs. of the buttermilk slightly warm. Mix with finger and let sit for 15 min. then add
rest of buttermilk, 2/3 of stick of butter (or 75 gr.) and add 1 pinch of salt and 2 eggs.
Mix/knead dough and let sit for about an hour at a warm place, cover with dish towel.
Mix poppy seed mass with 1 egg.
Brown almonds with 2/3 of stick of butter (or 75 gr) in pan at medium heat.
Roll dough to about 26 inch x 15 inch (70 x 40 cm) and cut in half.
(Or use half the dough and roll out 13 x 7 inch (35 x 20 cm)
On one half spread the poppy seed mix and roll up from long side (see photo below).
On the other, melt about 2 tbs. butter and spread, then sprinkle almonds. Mix 2 tbs. sugar and 1 tsp. of cinnamon and sprinkle on dough. Then also roll up from large side.
Cut both rolls at about every good inch (3cm) and place rolls on parchment lined cookie sheet.
You may put them together or mix the two kinds on the cookie sheet for a nicer look.
Cover and let rise for another 20 min.
Bake at 350 F or 175 C for about 20-25 min.
Enjoy!
Tip:
If you serve for bigger crowd, pick up parchment and slide the whole crowd of rolls on a large serving tray. Guests can peel away as they want. Do not separate all pieces unless you eat them all or they dry out from the sides. Cover with aluminum foil and keep in a colder room.
Last updated: 3/25/2014