Kathi Mohnrolle Baking Mix

Ingredients:

BAKING MIX:
wheat flour , sugar, skimmed milk powder, table salt, flavouring POPPY SEED

FILLING (35.7%):
ground poppy seeds (38%), sugar, wheat flour , modified potato starch E 1414, table salt, flavouring
(may contain traces of soy , mustard and sesame )

DRY BAKING YEAST:
yeast, emulsifier E 491 (packaged under protective atmosphere)

Allergens: May contain traces of hazelnuts and egg

Preparation:

Also needed: 40g soft butter, 110ml water, 1 egg, 200ml milk

Carefully mix the baking mix with the dry yeast, add 40 g soft butter or margarine and 110 ml lukewarm water. Use the mixer (dough hook) to work the dough into a smooth dough in about 3 minutes, cover with a cloth and leave to rise in a warm place for 30 minutes.

Knead the dough again briefly and roll it out into a rectangle (approx. 25 x 35 cm). Mix the poppy seed filling with 1 egg and 200 ml milk until smooth. Then spread the poppy seed filling on the dough, leaving a 2 cm border free. Roll up from the narrow side, press the edges of the dough firmly and fold in the ends.

Place the poppy seed roll on a greased baking tray or one lined with baking paper. Cover and leave to rise for 30 minutes. Cut a 1 cm deep lengthways in the middle with a sharp knife and bake.
Once the poppy seed roll has cooled, sprinkle with icing sugar or decorate with a glaze as desired.

And this is how it is baked:

Top / bottom heat:        200 °C (preheated)
Convection:                         180 °C (preheated)
Shelf:                     middle
Baking time:                       approx. 30 minutes

Packaging: suitable for recycling