Mohnschnecken (vegan) (vegan poppy seed rolls)
Units
Temperature
Servings
Ingredients
Dough
- 400 g flour rounded
- 60 g sugar rounded
- 7 g instant dried yeast rounded
- 3 g fine salt rounded
- 200 ml warm oat milk rounded
- 60 ml neutral oil rounded
Poppy seed filling
- 200 g poppy seeds rounded
- 150 ml oat milk rounded
- 70 g sugar rounded
- 30 g neutral oil rounded
To finish
- 15 ml oat milk, for brushing before baking rounded
- 40 g icing sugar (optional) rounded
- 15 ml water (optional) rounded
Method
Method
- Whisk the flour, sugar, yeast and salt together. Add the warm oat milk and oil, mix to a dough, then knead by hand for about 8 minutes; a vegan dough like this is slightly less elastic than a buttery one, so work it a little firmer and longer to develop structure.
- Cover and prove in a warm place for 60 minutes, until roughly doubled.
- Grind the poppy seeds finely in a spice grinder or food processor.
- Combine the ground poppy seeds, oat milk, sugar and oil in a small pan. Cook over medium-low heat, stirring, for 5 minutes, until thickened. Let cool to room temperature.
- Roll the risen dough out to a rectangle about 40 by 30 cm. Spread the cooled filling evenly, leaving a 1 cm border on one long edge.
- Roll up tightly from the filled edge, pinch the seam, and slice into 12 rounds.
- Arrange cut-side up in a lined baking dish, cover loosely, and prove 30 minutes.
- Brush with a little oat milk. Bake at 190°C for 20 to 22 minutes, until golden brown. Cool 15 minutes in the dish.
- Whisk the icing sugar with water to a thin glaze, if using, and drizzle over the warm rolls.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers grinding the poppy seeds and kneading the dough.
- Poppy seeds into the dry bowl. Grind 1 min / speed 10. Tip out and set aside.
- Flour, sugar, yeast and salt into the bowl. Add the warm oat milk and oil. Knead 3 min / dough mode.
- Tip out, prove and continue by hand from step 3 of the hand method.
Notes
- Vegan dough like this benefits from a slightly longer, firmer knead than a butter-enriched dough, since it lacks the same elasticity; do not stop kneading the moment it looks smooth.
- Grind the poppy seeds just before using them, since ground poppy seed loses aroma quickly.
- Let the filling cool fully before spreading it on the dough.
- They keep for 2 days at room temperature, covered, and freeze well unglazed.
Ingredient substitutions
- Oat milk can be any plant milk in both the dough and filling.
- A vegan margarine in place of the oil gives a slightly richer crumb if you prefer that to a purely oil-based dough.
- Poppy seeds have no real substitute; this is the essential ingredient here.