Simple recipe for a rolled poppy seed cake
Ingredients
2 rolls, about 35 cm each
Dough:
- 500 g wheat flour
- 50 g fresh yeast
- 50 g sugar
- 200 ml milk
- 4 egg yolks
- 50 g butter
Poppy Seed Filling:
- 850 g ready-made poppy seed filling
- 2 tablespoons breadcrumbs
- 4 egg whites
Additionally:
- Icing: juice of 1/2 lemon + about 1 cup powdered sugar
- 4 tablespoons candied or dried orange peel
- Optional: 50 g nuts and dried cranberries or raisins
Preparation:
Dough: In a bowl, place the flour, make a well in the center, crumble the yeast into the well, and sprinkle with sugar. Gradually pour warm milk into the well, mixing it with the yeast and a few tablespoons of flour. Cover with a cloth and let rise for 10 minutes. Add the egg yolks and melted butter, and start to slowly knead the ingredients. Knead the dough for about 10-15 minutes until smooth and elastic. Form a ball, place it in the bowl, and set it aside in a warm place for about 1 hour to rise.
Poppy Seed Filling: Mix the poppy seed filling with breadcrumbs and chopped nuts and cranberries if using. Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold into the poppy seed mixture.
Shaping and Baking: Place the dough on a pastry board and knead briefly, then divide into 2 parts. Roll out one part into a rectangle about 30 x 35 cm, spread half of the poppy seed filling, leaving about 1.5 cm of free edge. Roll up the dough along the longer side and seal the edges. Press the dough with your hands to evenly distribute the filling and to adhere the dough to the filling. Place on greased baking paper. Wrap the roll in the paper, leaving about 2 cm of space inside for the dough to rise. Repeat with the second piece of dough. Place both rolls (with paper) seam side down on a large baking sheet and let rise for about 20 minutes. Bake for 35 minutes in an oven preheated to 180°C. After cooling, drizzle with icing: mix hot lemon juice with orange peel and gradually add powdered sugar.
