Poppy Seed Rolls (Dessert)

Add the yeast and 1 teaspoon of sugar to a small saucepan, pour in the lukewarm milk, and set aside for a few minutes. 2. Combine the flours, psyllium husk powder, salt, and the remaining sugar in a bowl and mix with a whisk. 3. Stir in the yeast mixture, apple cider vinegar, and softened vegan butter, then knead the dough for a few minutes with your hands or a stand mixer; if too dry, add a little more milk. 4. Return the dough to the bowl, cover with a damp kitchen towel, and let rise in a warm place for about 60 minutes. 5. For the filling, grind the poppy seeds in a spice grinder or blender, then transfer all filling ingredients to a saucepan, heat, and simmer for one minute; set aside. 6. Preheat the oven to 356 degrees F / 180 degrees C and grease a baking pan with vegan butter. 7. Roll out the dough on floured parchment paper into a rectangle about 1 cm thick, spread with the poppy seed filling leaving the top edge bare, and carefully roll up the dough. 8. Cut the roll into 12 equal pieces, place them in the baking pan, and bake for about 25 minutes. 9. Optionally, mix powdered sugar with a few teaspoons of dairy-free milk and a few drops of lemon juice and drizzle the icing over the cooled rolls.