Traditional poppy seed roll
Fill your kitchen with the aroma of this soft, sweet, Eastern European bread.
Ingredients:
- 0.25kg of poppy seeds
- ¾ cup of sugar + 2 tablespoons extra
- 1 tablespoon of butter, melted
- 1 teaspoon of lemon juice
- ½ cup of milk, hot
- 7g of active dry yeast
- ½ cup of warm water
- 2 cups of flour
- ½ teaspoon of salt
- ¼ cup of butter
- 1 egg, separated
Method:
1. In a food processor, process seeds for one minute.
2. In a bowl, mix seeds, ¾ cup of sugar, melted butter, lemon juice and milk and stir to create a filling. Let chill.
3. Mix yeast with water and remaining sugar. Let sit until yeast forms a layer.
4. In a bowl, mix flour, salt and ¼ cup of butter until crumbed.
5. Add yeast and egg yolk to crumb mixture, saving the egg white. Stir until a dough forms.
6. On a floured surface, knead dough for about five minutes or until smooth.
7. Divide dough in half. Roll each half into 30cm x 40cm rectangles.
8. Spread chilled poppy seed filling over top each half, reserving a 2-3cm border around each. Fold all sides of the border inward over the filling, pressing.
9. Roll the dough length-wise forming a roll, repeating for both. In order to stop filling leakage, pinch and tuck ends.
10. Place rolls, seamed side down on a lined baking sheet and let sit for one hour.
11. Preheat oven to 175°C.
12. Beat reserved eggwhite and brush over rolls.
13. Bake for 30 to 40 minutes. Remove and cover with a cloth and let cool completely. Cut to serve.