{"id":21669,"date":"2018-08-02T18:57:00","date_gmt":"2018-08-02T16:57:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21669"},"modified":"2018-08-03T10:19:15","modified_gmt":"2018-08-03T08:19:15","slug":"poppy-seed-nut-rolls","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/08\/poppy-seed-nut-rolls\/","title":{"rendered":"Poppy seed\u2013Nut\u2013Rolls"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/08\/Mohn-Nuss-Schnecken-23.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Mohn-Nuss-Schnecken-23\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/08\/Mohn-Nuss-Schnecken-23_thumb.jpg\" alt=\"Mohn-Nuss-Schnecken-23\" width=\"200\" height=\"299\" align=\"left\" border=\"0\" \/><\/a>Sometimes recipes are just created to use leftovers. This recipe is one of them. I created it spontaneously, when my mother-in-law and me started to sort her baking supply&#8217;s last week and found different nuts and poppy seeds a bit past the \u201cbest before\u201d date. We checked them and they tasted still fine, so we decided to bake something with them. And while the thermometer outside slowly reached 35\u00b0C we kneaded a dough and prepared a filling following a well\u00a0 <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/10\/nusszopf\/\">proven formula<\/a>.<\/p>\n<p>The rolls turned out very delicious : the moist filling is wrapped inside the fluffy crumb. We enjoyed them at a nice shadowy spot in the garden. A fast and delicious treat on hot day!<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1><u>Poppy seed\u2013Nut\u2013Rolls<\/u><\/h1>\n<p>Dough<\/p>\n<ul>\n<li>500g flour Type 1050<\/li>\n<li>240g Water<\/li>\n<li>55g Egg (1 Egg size M)<\/li>\n<li>10g fresh yeast<\/li>\n<li>50g sugar<\/li>\n<li>5g Salt<\/li>\n<li>65g Butter<\/li>\n<li>a bit of grounded tonka bean<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>350g Milk<\/li>\n<li>200g sugar<\/li>\n<li>130g poppy seeds, grounded<\/li>\n<li>200g Hazelnuts, grounded<\/li>\n<li>100g almonds, grounded<\/li>\n<li>50g bread crumbs<\/li>\n<li>1 Egg<\/li>\n<\/ul>\n<p>Knead all ingredients except the butter for 5 min at slow speed. Then knead 8 min at slow speed. At last add the butter all at onc and knead untill the butter is completly incooperated.<\/p>\n<p>Ferment for one hour, then place the dough in the fridge for another hour. Because of the\u00a0 cooling you can handle the dough easier.<\/p>\n<p>While dough is fermenting prepare the filling: Bring milk and sugar to boiling, then stirr in the grounded nuts and poppy seeds. Stir the mixture until its starts to bubble. Now set aside to cool down. After cooling fold in the egg.<\/p>\n<p>Flatten the dough to a rectangle, spread with butter and coat thickly with the filling. Roll it from the long side rather loosely into a log. Cut in 4 cm wide slices, place in a greased form and proof for one hour.<\/p>\n<p>Preheat the oven to 175\u00b0C and bake for 35 min untill golden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes recipes are just created to use leftovers. This recipe is one of them. I created it spontaneously, when my mother-in-law and me started to sort her baking supply&#8217;s last week and found different nuts and poppy seeds a bit past the \u201cbest before\u201d date. We checked them and they tasted still fine, so we [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[461,118,462,275,273,259,463],"class_list":["post-21669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-almond","tag-ei","tag-hazelnut","tag-nusse","tag-nur-mit-hefe","tag-mohn","tag-tonka"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=21669"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21669\/revisions"}],"predecessor-version":[{"id":21671,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21669\/revisions\/21671"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21667"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}