For the dough, add flour and salt to a big mixing bowl and stir to combine with a wooden spoon
Add margarine in small pieces and mix everything with your hands until the margarine is well combined into the flour
Make a well in the middle, crumble in the yeast and top it with vanilla sugar and refined sugar
Heat 270ml plantbased milk in a saucepan over medium heat. The milk should be hot but not boiling!
Once the milk is hot add it to the mixing bowl on top of the sugar
Mix everything roughly with a wooden spoon and let the mixture rest for 2-3 minutes
After 2-3 minutes knead the mixture with your hands for 10 minutes to a smooth dough. Add a bit more flour if the dough is too sticky
Cover the mixing bowl with a clean kitchen towel and let it rest for 1 hour in a warm place
After 1 hour, knead the dough once again for 1 minute and let it rest for another 30 minutes in a warm place (covered with the towel)
For the filling, add 200ml plant based milk, 100g sugar and vanilla sugar to a saucepan and bring everything to a boil
Once it's boiling, remove saucepan from the heat and add the poppy seeds. Mix well until everything is combined
Transfer the poppy seed mixture to a big bowl
Heat 150ml plant based milk in the same saucepan over high heat
Once the milk is boiling, remove saucepan from heat and stir in the semolina. Constantly stir for about 2 minutes
Add the semolina mixture into the bowl with the poppy seed mixture and mix with a wooden spoon until everything is well combined
Preheat your oven to 180°C
Sprinkle some flour on a clean surface and add your dough
Roll the dough into a big rectangle (ca. 35 x 45 cm)
First spread the apricot jam on the dough, then the poppy seed-semolina mixture on top of the jam until the entire dough is well covered with the mixture
Tightly, roll up the dough lengthwise so you have one long roll and use a sharp knife to cut the dough into pieces ( I got ca 12 pieces out of the roll)
Cover a casserole dish with parchment paper and add your poppy seed rolls
Bake them in the oven for 35 minutes or until golden brown
Let them cool for about 10 minutes before adding any glaze
Serve them with hot coffee while they're still warm on the inside and ENJOY!
You can easily use this dough for other recipes like cinnamon rolls or nut rolls
You also don't necessarily have to use the apricot jam for the filling but I personally love the combination of the fruity jam and the poppy seed filling