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!