Rhubarb and poppy seed buns with maca
Preparation time: 45 min - Difficulty level: easy
- 250 ml milk or plant-based drink
- ½ packet of fresh yeast
- 75 g raw cane sugar
- 60 ml rapeseed oil
- 1 sachet of vanilla sugar
- 3 tbsp maca powder
- 550 g freshly ground spelt flour - you can also use type 650 or wheat flour
- 1 pinch of salt
Ingredients for the filling:
- 1 cup of sour cream
- 75 g raw cane sugar + 2 tbsp
- ½ tsp cinnamon
- 1 tbsp freshly grated lemon or orange zest
- 4 stalks of rhubarb
- 3 tbsp poppy seeds
Ingredients for the icing:
- 25 g butter
- 100 g powdered sugar
- 2 tbsp cream
- 3 tbsp poppy seeds
Preparation:
Mix the flour, sugar, maca powder and salt in a bowl. Make a well in the middle and add the yeast. Then heat the milk to lukewarm and gradually stir in the lukewarm milk until the yeast has dissolved. Cover and leave to rise for 15 minutes.
Add the rapeseed oil, vanilla sugar and egg. Knead into a smooth dough using the dough hook of a hand mixer and/or your hands.
Cover the yeast dough and leave to rise for approx. one hour (in a warm place).
While the dough is rising: Wash and peel the rhubarb stalks, cut into small bite-sized pieces and mix with 2 tbsp sugar.
Mix the sour cream with the other ingredients in a bowl and then knead the risen yeast dough again briefly and roll out into a rectangle about 1 cm thick on a floured work surface.
Spread with the sour cream mixture, arrange the rhubarb pieces on top and sprinkle with 3 tbsp poppy seeds. Roll up the dough lengthwise and cut off pieces at least 5 cm thick.
Place the pieces in a cake tin or baking dish and bake for approx. 25 - 35 minutes.
Then liquefy the butter, add the powdered sugar and liquid cream and mix to a smooth icing. Brush the baked, hot snails with the icing.
Best enjoyed warm with ice cream, whipped cream or vanilla sauce, hmmmmm!
