In preparation for the Worldwide Vegan Bake Sale (ours benefiting Try Vegan PDX/Vegan Iron Chef), I’ve been messin’ about with tasty experiments. Along with the cinnamon sugar cookies I wanted to take poppy seed cake, but you can’t easily sell slices, what with the poppy seed filling squishing out. What to do? Here’s what I did.
Experiment #1: Dumplings. I wrapped dollops of filling in dough and stuck them in a greased mini muffin tin. Sure, they’re super cute, like tiny muffins, but unfortunately, just not enough filling for the dough and any more would just end up an oozy blob. This led me to…
Experiment #2: Double-decker dumplings. In a regular muffin tin I squashed the dumplings and added another dollop of filling. They spread out a little and the ratio works. It’s a very close runner-up to…
Experiment #3: Cinnamon-rollific. The winner. After rolling out the dough and spreading the filling, I rolled it up and cut into 1½-inch pieces, placing them in a regular muffin tin. I think this works best for a bake sale because the filling isn’t all oozy but you can see what you’re dealing with.
So yeah, kinda nice to have two successes from my two experiments. Let’s see what else I can put together before next week.
did you use the regular yeast dough from the original poppy seed cake? These look wonderful!!! I think I am going to make them this weekend
i did. and same temp for baking. i have no idea how long they took–i bake by smell, not time.
give ‘em a try with soymilk and see if you notice a difference.
Tom was nice enough to share one of the rolls with me yesterday. I can add a hearty endorsement that those things are amazingly good. Keep up the mad scientist routine!
thanks. i love it–been eatin’ it my whole life and there’s nothing like it.
Such fun experimentation! The rolls are gorgeous.
Experiment # 2 reminds me of the red bean buns you can get in Chinatown.
that, dear, was my inspiration.