Poppy Seed Roll Recipe
Ingredients:
- For the Dough:
- 500 g flour
- 25 g fresh yeast
- 250 ml warm milk
- 100 g melted butter
- 50 g sugar
- 1 egg
- A pinch of salt
- For the Filling:
- 200 g poppy seeds
- 200 ml milk
- 100 g sugar
- 50 g butter
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 egg yolk
- 1 tablespoon milk
Instructions:
- Prepare the Dough:
- In a bowl, mix the yeast with a tablespoon of sugar and a bit of warm milk. Let it sit for 10 minutes until it becomes frothy.
- In a large bowl, combine the flour, the rest of the sugar, and salt. Add the yeast mixture, the remaining warm milk, melted butter, and the egg. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a saucepan, combine the poppy seeds, milk, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and the milk is absorbed. Remove from heat and stir in the lemon zest and vanilla extract. Let it cool completely.
- Assemble the Roll:
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Punch down the risen dough and roll it out on a floured surface into a rectangle about 1 cm thick.
- Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from one long side to the other, forming a log.
- Place the roll seam-side down on the prepared baking sheet. Cover with a damp cloth and let it rise for another 30 minutes.
- Glaze and Bake:
- Mix the egg yolk with the tablespoon of milk and brush it over the top of the roll.
- Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
- Let the poppy seed roll cool on a wire rack before slicing and serving.
Enjoy your homemade poppy seed roll!
