There's never enough dessert. And this delicious roly poly, which is ready in a couple of minutes, is gonna be your new favourite. The curd cheese dough means the roly poly is more filling, too. 💪🏻
Shop ingredients
Nutrition (1 serving)
- 135 kcal
- 15 g carbohydrates
- 6 g fats
- 5 g protein
Per 20 portions
- 150 g plain flour
- 100 g bread flour
- 2 eggs
- 75 g avocado oil
- 125 g curd cheese
- 20 g cane sugar
- 1 tsp baking powder
- 1 pinch salt
- 30 ml milk
- 200 g poppy seeds
- 500 ml milk
- 40 g chicory syrup
- 25 g raisins
- 20 ml lemon juice
- 2 tbsp of plum butter
Instructions
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Preheat the oven to 175 °C.
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Let's make the dough. Mix both flours, cane sugar, baking powder, and a pinch of salt. Crack in 1 egg at room temperature, rapeseed oil, curd cheese and mix. Gradually add the milk until you reach the right consistency.
The dough should be slightly sticky. Wrap it in cling film and leave it to rest in the fridge for at least an hour.
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Meanwhile, prepare the filling. Add the poppy seeds to the hot milk. Cook for 10 minutes or so, until the poppy seeds are completely tender.
Take the saucepan off the heat and add the chicory syrup, plum mash or preserve, lemon zest, and raisins to the poppy seed mixture. Leave it to cool.
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Place the dough on a floured surface. Divide it into two parts. If it's too sticky, work it with a small amount of flour. Then roll each part into a rectangle. Spread half of the poppy seed mixture onto each rectangle. Roll each of them up and then seal the edges carefully.
Transfer the roly‑polies onto a baking tray and wash them with a whisked egg. Bake in a preheated oven for 40 minutes, covered in foil. Remove the foil for the last 10 minutes.
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Leave it to cool after baking and then sprinkle with powdered sugar. Enjoy on its own or with a cup of milk!
