Lemon and poppy seed rolls

Name: Lemon and poppy seed rolls
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 100 g Butter; 200 g Flour; 60 g Sugar; 1 pinch Salt; 1 Egg yolk (size M); 50 ml Milk; 25 g ground poppy seed; 25 g Citation; 100 g lemon curd; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

100 g Butter
200 g Flour
60 g Sugar
1 pinch Salt
1 Egg yolk (size M)
50 ml Milk
25 g ground poppy seed
25 g Citation
100 g lemon curd
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut butter into pieces. Knead the flour, 50 g sugar, salt, egg yolk, 2 tablespoons water and butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 45 minutes.
2
Simmer milk, poppy seeds and 10 g sugar in a small pot for about 3 minutes until a thick mass is formed. Remove from the heat and let it cool down. Finely chop the candied lemon peel.
3
Roll out the short pastry to a rectangle (approx. 28 x 35 cm) on a floured work surface. Cut a rectangle (approx. 24 x 32 cm) from this and cut into 16 rectangles (each 6 x 8 cm).
4
Roll out the cut-off edge into a rectangle (approx. 16 x 24 cm) and cut into 8 rectangles (6 x 8 cm each).
5
Stir the lemon curd and lemon peel into the poppy seed mixture. Carefully spread the poppy seed mixture on the rectangles and roll up from the short sides. Place the rolls on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
6
manufacturer) bake for about 30 minutes. Take out and let cool down. Dust the rolls with icing sugar.