It’s my all-time favorite, and I’ve been making it this way for years. Trust me, it turns out amazing every time – moist, delicious, and it stays fresh for days. Give it a try, and you won’t regret it!
Poppy Seed Roll
Ingredients
- For the Poppy Seed Filling:
- 14.1 oz (400g) ground poppy seeds
- 1.9 cups (450ml) milk
- 3/4 cup (150g) sugar
- 2 tablespoons (30g) vanilla sugar
- 1.4 oz (40g) honey
- 1.8 oz (50g) butter
- 2.1 oz (60g) chopped walnuts
- 3.5 oz (100g) raisins (soaked in boiling water)
- 1 fl oz (30ml) rum or rum flavoring
- 1.1 oz (30g) candied orange peel
- 2 eggs
- 1.4 oz (40g) bread crumbs
- For the Dough:
- 4.3 cups (610g) all-purpose flour
- 3.5 oz (100g) yeast
- 3.5 oz (80g) sugar
- 0.9 cups (220ml) milk
- 4 egg yolks
- 0.07 oz (2g) salt
- 8.8 oz (250g) butter
Instructions
- Heat the milk until boiling, then add the ground poppy seeds. Stir well.
- Add the sugar, vanilla sugar, honey, butter, walnuts, raisins, rum, and candied orange peel to the milk and poppy seed mixture. Mix well and heat for about 1 minute, then remove from heat and let it cool.
- Once cooled, add two egg yolks and bread crumbs to the poppy seed mixture. Mix well.
- In a separate bowl, beat two egg whites until stiff peaks form, then gently fold them into the poppy seed mixture.
- For the dough, mix together the all-purpose flour, yeast, sugar, milk, egg yolks, salt, and butter until a smooth dough forms.
- Cut the dough into 3 equal parts.
- Roll out each part into a rectangle about 15.7 x 11.8 inches (40x30 cm).
- Spread 1/3 of the poppy seed filling onto each rectangle, leaving a 0.8-inch (2 cm) border on each side.
- Roll up each rectangle tightly from the longer side to form a roll.
- Place the rolls seam side down on parchment paper, leaving about 0.4 inches (1 cm) between each roll and the paper.
- Let the rolls rise for about 10 minutes, then bake in a preheated oven at 338°F (170°C) for 35-40 minutes.
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