Homemade macaroons (sweet rolls)
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ingredients
300 g plain flour 300 g semi-coarse flour 120 g granulated sugar 1 packet vanilla sugar 1/2 KL salt 270 ml lukewarm milk 1/2 cube fresh yeast 1 KL granulated sugar 70 g butter 1 pk egg
You still need
1 pk egg to rub a little whole poppy seeds to sprinkle on
step
Blown, dark brown rolls sprinkled with poppy seeds that will make the whole house smell good.
1.
In a large bowl, mix the weighed flour with the sugar, vanilla sugar and salt.
2.
In a smaller bowl, mix the lukewarm milk with the sugar and add the crumbled yeast. Let it sit for 10-15 minutes until the yeast rises.
3.
In the meantime, add the melted butter and the whole egg to the dry ingredients. Finally, add the sourdough starter and work it into a smooth dough by hand. If it is too soft, add a little flour. If it is too dry, add a tablespoon of milk and work again.
4.
Cover the dough and let it rise in a warm place until doubled in volume (60 or 90 minutes).
5.
Press the air out of the risen dough and work it on the work surface for a while. Roll out the dough and divide it into 10 roughly equal loaves.
6.
Roll each loaf into a circle, roll it up, gently fold it into a roll and place it on a baking sheet lined with baking paper.
7.
Let the rolls rise for about 20 to 30 minutes. In the meantime, preheat the oven to 180°C, brush the pastries with beaten egg and sprinkle with poppy seeds.
8.
Bake the poppies in the preheated oven (180°C) for about 20 minutes.
9.
Serve with butter, honey or jam and hot cocoa.
