45 + 1hr
Ingredients275 ml + 2 tbsp milk
175 g SUNSWEET prunes
1 cube (42 g) yeast
300 g flour
200 g wholemeal flour
60 g butter
1 egg (medium)
50 g white oats
50 g almond kernels with skin
30 g walnut kernel halves
3 tbsp sunflower seeds
1 tbsp + 1 tsp poppy seeds
- Warm the milk. Blend together 125 ml lukewarm milk and 100 g prunes until smooth. Mix together yeast and milk mix. Place flour in a bowl and make a hollow in the centre. Pour the yeast mixture into the centre, stir in a little flour from the edge and cover with flour. Cover and leave to rise for approx. 15 minutes.
- Melt 50 g butter. Add butter, egg, 150 ml milk and oats to starter dough from earlier and knead to form a smooth dough. Cover dough and leave to rise in a warm place for approx. 30 minutes.
- Chop the almonds and walnuts finely. Cut the remaining prunes into small cubes. Briefly knead the almonds, walnuts, 2 tbsp sunflower seeds, 1 tbsp poppy seeds and prune cubes into the dough. Divide the dough into 10 even pieces, form into rolls and place on a baking tray lined with baking paper. Cut the surface of the rolls crosswise and cover. Leave to rise for approx. 20 minutes.
- Melt the remaining butter, stir in the remaining milk. Brush the rolls with the milk mixture. Scatter 1 tbsp sunflower seeds and 1 tsp poppy seeds over the rolls. Bake the rolls in a preheated oven (electric oven: 200°C/fan: 180°C) for 15-20 minutes until golden brown. Remove the rolls from the oven and allow to cool.
Breakfast, Desserts and Sweet Treats, LP Bone Health,
["Vegetarian/Meatless","Under 500 calories"]4, 9, 27,