12 Serves
84 Mins
Prepare the yeast-leavened dough and the poppy seed filling according to traditional recipes, ensuring the dough is chilled for easier handling.
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Vitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
88 µg / 400 µgCalcium
82 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
1160 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Roll out the dough on a floured surface using a rolling pin, then spread the poppy seed filling evenly across the surface.
Carefully roll the dough into a tight log and place it onto a baking sheet lined with parchment paper.
Brush the surface with an egg wash and bake in a preheated oven until golden brown.
3
g50
g10
g
