Whether as a dessert, with afternoon tee or coffee or as a sweet snack in between – these sweet wholemeal buns with poppy seeds are a simply and heavenly good at the same time. Mmmhh…
This is what you need for the dough:
- 500 g wholemeal flour (freshly ground with your Salzburg grain mill; wheat or spelt is very suitable)
- 1 package of dry yeast (of course also possible with fresh yeast)
- 330 ml milk or soy drink
- 80 g sugar (or an alternative sweetener)
- 45 g butter/margarine
- 1 pinch of salt
Ingredients for the poppy seed filling:
- 140 g poppy seeds (ground)
- 120 g milk/soy drink
- 60 g powdered sugar
This is how you prepare the sweet wholemeal buns with poppy seeds:
First, mix the whole wheat flour in a bowl with the dry yeast, sugar and salt. Meanwhile, melt the butter/margarine in a saucepan, add the milk/soy drink and heat briefly until the milk/soy drink is lukewarm. Add the liquid ingredients to the dry ingredients and knead into a dough. Now let this rise in a warm place for at least half an hour.
For the filling, mix the poppy seeds, milk/soy drink and powdered sugar in a saucepan and heat.
Now preheat the oven to 180°C convection oven and line baking sheets with baking paper. Meanwhile, roll out the dough and – if desired – brush with butter/margarine. Then spread the poppy seed filling on the rolled out dough.
Roll up the dough with the filling and cut into equal-sized pieces (slices about 1-2 cm thick). Place the poppy seed buns on the baking sheets and bake for about 15 minutes.
Allow the whole wheat poppy seed buns to cool, top with sugar or chocolate glaze to your liking and enjoy!
The team of the Salzburger Getreidemühlen wishes you a good work!
P.S. For the sweet tooth among you here’s another wwhole grain ‘kaiserschmarrn’ recipe >>