Poppy Raisin Rolls

Made with enriched sweet yeast dough, a filling of Poppy Seed and raisins, sliced and baked until golden-brown. A fantastic alternative to the classic cinnamon roll and if you are a poppy seed fan, you definitely need to try this. I used Dr. Oetkers ready made poppy filling mixed with some Port soaked raisins for the bread, but you can make your own. This one sweetened with dates and coconut syrup is my favourite.

Filling	Dough
250 g Dr. Oetker poppyseed filling 150 g Port soaked raisins 1/2 tbsp Lemon zest 1 tbsp Almond slices for topping, optional	60 ml Lukewarm water 1 tsp Coconut sugar 20 g Fresh yeast (or 1 package / 7 g active dry yeast) 120 ml 3.5% Milk, lukewarm 50 g Butter, at room temperature, cubed 2 Eggs, Large 50 g Coconut sugar 1/4 tsp Salt 1/2 tsp Vanilla 1 tsp Lemon zest 130 g Wholewheat flour 300 g Plain flour

Pour warm water into a small bowl, stir in sugar, then crumble the fresh yeast into the water. Set aside for 10 – 15 minutes.
In a small saucepan, bring the milk to a simmer. Turn off the heat and add butter to the hot milk and stir until butter is melted. Cool to lukewarm.
In the bowl of your stand mixer fitted with a dough hook, add in yeast mixture, milk-butter mixture, eggs (reserving 1 tablespoon for the topping), coconut sugar, salt, vinilla and lemon zest.
Combine wholewheat flour and plain flour together. Add the flour in 2 additions. Continue mixing on low for 10 minutes until a rough dough forms. Increase the speed and knead for another 5 minutes until the dough is no longer sticking to the sides of the bowl. The dough will be smooth, soft and a bit sticky.
Turn out the dough and shape into a ball. Lightly grease the mixer bowl with a bit of olive oil or butter. Return the dough to the bowl and cover the bowl with a clean cloth or plastic wrap. Let rise in a warm place until double in size, 1 to 2 hours. I usually let my dough rest in the oven, turned off, with the light on.
After the dough has doubled in size, punch it down and cover with the clean cloth and set aside for 10 minutes.
Combine together the poppy seed filling with raisins and lemon zest. Line a 26cm spring-form pan with baking paper.
On a lightly floured surface, roll out the dough into a rectangular, about 30cmx40cm. Spread the filling on top of the rectangle of dough, leaving a 1cm border free from filling. Roll up from the longer side and pinch the edges to seal. Cut into 8 pieces. Place into the prepared pan. Cover with clean cloth and let rise again for about 1 hour until double in size.
Preheat the oven to 190C/375F. Brush the top of the dough with the reserved egg and sprinkle the almond slices over if using. Bake the bread in the middle of hot oven for about 35 minutes until nicely golden brown and cooked through.

Poppy Raisin Rolls

Poppy Raisin Rolls

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