How to make Poppy Seed Swirls / Magoņu Maizītes | Latvian Baking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative that binds well.

Heat up 200 milliliters of milk.

Combine 500 grams of flour, 100 grams of butter, 11 grams of dried yeast, 1 egg, 80 grams of sugar, and 3 grams of salt in a bowl with the warm milk.

Mix all the ingredients together without activating the yeast separately.

Prepare the Tang Zhong by heating 50 grams of milk, 50 grams of water, and 25 grams of flour until it forms a paste at about 65 degrees Celsius, then let it cool.

Add the Tang Zhong to the dough mixture and continue mixing until a soft dough forms.

Let the dough prove until it doubles in size.

Knock out the air from the dough and roll it out to about 5 millimeters thick into a rough oblong shape.

Spread softened butter over the surface of the dough.

Sprinkle 150 grams of poppy seeds and 75 grams of sugar evenly over the buttered dough.

Roll the dough tightly into a log and pinch the ends to seal.

Slice the rolled dough into 1.5 to 2 centimeters wide pieces.

Let the sliced buns prove for 15-20 minutes.

Apply an egg wash made of egg yolk and milk to the buns (optional).

Bake the buns in a preheated oven at 190 degrees Celsius for about 25 minutes.

Melt 100 grams of dark chocolate and 25 grams of butter over a pot of boiling water, stirring until smooth.

Glaze the baked buns with the melted chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens