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Dessert German European Vegan Vegetarian

Vegan Poppy Seed Rolls

The classic rolled poppy seed swirl built entirely on oat milk and neutral oil, so it enriches the dough closer to a lean loaf than a buttery one, and needs a slightly firmer hand when shaping since it lacks the elasticity butter gives.

Prep30 min
Cook22 min
Rest90 min
Oven190°C
Servings12
Cook mode

Christoph's vegan poppy seed rolls, oil and oat milk throughout in place of butter and dairy milk.

Ingredients

Written for a 30 × 20 cm dish

Units
Temperature
Servings
12

Dough

  • 400 g flour
  • 60 g sugar
  • 7 g instant dried yeast
  • 3 g fine salt
  • 200 ml warm oat milk
  • 60 ml neutral oil

Poppy seed filling

  • 200 g poppy seeds
  • 150 ml oat milk
  • 70 g sugar
  • 30 g neutral oil

To finish

  • 15 ml oat milk, for brushing before baking
  • 40 g icing sugar (optional)
  • 15 ml water (optional)

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. 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.
  2. Cover and prove in a warm place for 60 minutes, until roughly doubled.
  3. Grind the poppy seeds finely in a spice grinder or food processor.
  4. 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.
  5. 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.
  6. Roll up tightly from the filled edge, pinch the seam, and slice into 12 rounds.
  7. Arrange cut-side up in a lined baking dish, cover loosely, and prove 30 minutes.
  8. Brush with a little oat milk. Bake at 190°C for 20 to 22 minutes, until golden brown. Cool 15 minutes in the dish.
  9. 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.

  1. Poppy seeds into the dry bowl. Grind 1 min / speed 10. Tip out and set aside.
  2. Flour, sugar, yeast and salt into the bowl. Add the warm oat milk and oil. Knead 3 min / dough mode.
  3. 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.

From Christoph Mayer

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