Print Recipe

Poppy seeds pinwheels

Author: Petro

Ingredients

For the dough

  • 500 g = 1 lbs flour
  • 25 g = 1 oz yeast
  • 3 tablespoons vanilla sugar
  • 1 tablespoon sugar
  • 50 g = 2 oz butter
  • 50 g = 2 oz warm oil
  • 3 egg yolks
  • 200 ml = 7 oz warm milk
  • 1 tablespoon lemon zest

For the cream

  • 200 g = 1/2 lbs butter
  • 100 g = 1/4 lbs sugar
  • 2 tablespoons vanilla sugar
  • poppy seeds as preferred
  • For the syrup
  • 250 ml = 7 oz milk
  • 200 g = 1/4 lbs sugar
  • 1 tablespoon vanilla sugar

Instructions

  • Mix half the milk recommended for the dough, yeast, sugar and a tablespoon flour.
  • Allow 15 minutes to rise.
  • When ready add yolks, vanilla sugar, lemon zest, flour, remaining milk and knead well
  • Add melted butter and oil and knead for 5 more minutes.
  • Allow to rise about 30 minutes.
  • Divide into 5 parts.
  • Roll a rolling pin over each to make 5 rectangle sheets (thickness is up to you)
  • Take ingredients for Filling except for poppy seeds, mix them and spread on each sheet.
  • Sprinkle poppy seeds as desired.
  • Roll each sheet.
  • Slice each roll cross-wise into 1/4 inch (or less ) thick slices.
  • Preheat oven to 190 degrees C = 375 degrees F
  • Line a baking sheet with baking paper and sit the pinwheels
  • Allow to rise for another 20 minutes.
  • Spread the syrup with a kitchen brush
  • Bake for 10 minutes, remove from oven, spread more syrup and sprinkle some more poppy seeds.
  • Bake for additional 5 minutes or until the pinwheels look golden or light brown.

Notes

Serve with a cup of tea or coffee.
Makes a good breakfast with honey spread and a cup of buttermilk