French roll with sunflower seeds

Name: French roll with sunflower seeds
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 pack of (450 g/ 3 slices) deep-frozen yeast dough; 50 g Sunflower seeds; 50 g Butter or margarine; 1 heaped teaspoonful of cinnamon; 2 TABLESPOONS Sugar; 75 g Raisins; 1 Egg Yolk; 1 TABLESPOON Cream; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 pack of (450 g/ 3 slices) deep-frozen yeast dough
50 g Sunflower seeds
50 g Butter or margarine
1 heaped teaspoonful of cinnamon
2 TABLESPOONS Sugar
75 g Raisins
1 Egg Yolk
1 TABLESPOON Cream
7-10 Tbsp Flour
baking paper

Directions

1
Place the yeast dough slices next to each other and allow to defrost completely at room temperature, knead the dough well and let it rest covered for another 15 minutes. In the meantime, roast the sunflower seeds in a dry pan.
2
Melt the fat, let it cool down a little and mix it with cinnamon. Roll out the yeast dough on a floured work surface to a rectangle (approx. 38x46 cm). Spread with half of the cinnamon butter and sprinkle with sugar and sunflower seeds.
3
Turn raisins in remaining cinnamon butter and spread on the dough. Roll up from the narrow side and cut into approx. 4 cm thick slices. Press a groove in the middle of the slices with the handle of a wooden spoon so that the rolled-up sides bend upwards.
4
Place the rolls on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 20-25 minutes. Mix egg yolk and cream and spread Franz roll with it after half of the baking time.
5
Let it cool down. Makes about 8 Franz rolls.