Poppy Seed Crescent Rolls
SlovakBakingfreezer friendlycomfort foodnut free
TOFU+
Recipe by Nikoleta · @surovadcerka
Lupačky are a Slovak yeast pastry, and this is the version most people's grandmothers made. The dough starts with a proper starter — yeast, sugar, a little flour and warm almond milk left to stand for ten to twenty minutes until it thickens and comes alive. If nothing happens in that time your yeast is dead, and it's much better to find out then than after you've committed the whole batch.
Everything liquid should be at room temperature. Cold milk straight from the fridge slows the rise and the dough never quite catches up.
Total time is close to three hours, nearly all of it proving. Twelve rolls, and the aquafaba, milk and agave wash is what gives them the glaze the poppy seeds stick to.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
dough
- 500 g all-purpose wheat flour
- 250 ml almond milk
- 100 g granulated sugar
- 100 g vegan butter
- 42 g fresh yeast
- 1/2 tsp salt
- 1/2 tsp ground vanilla
glaze
- 4 tbsp poppy seeds
- 2 tbsp aquafaba
- 2 tbsp almond milk
- 2 tbsp agave nectar
- 2 tbsp rapeseed oil
Contains: gluten, nuts
How to make it
Nutrition
300Calories
5 gProtein
44 gCarbs
11 gFat
2 gFiber
per serving
