Indulge in delightful sweet poppy seed scrolls.
Ingredients
Dough
- Sugar – 30 g
- Fresh yeast – 25 g
- Egg white – 1
- Butter – 40 g
- Cake flour – 320 g
- Whole milk (3.2%) – 125 ml
- Salt – a pinch
Poppy seed filling
- Brown sugar – 30 g
- Egg – 1
- Poppy seeds – 200 g
- Butter – 50 g
- Honey – 50 g
- Milk – 200 ml
- Walnuts – 40 g
- Pumpkin seeds – 30 g
- Raisins – 100 g
- Water – 2 liters
Preparation
Step 1: Prepare the Yeast Mixture Sift the flour into a bowl, creating a well in the center. Cream the yeast with a teaspoon of sugar until smooth, mix with warm milk, and pour into the well in the flour. Gently mix with the flour and set aside to rise in a warm place.
Step 2: Knead the Dough When the yeast mixture rises, add salt, egg yolk beaten with the remaining sugar, and knead the dough. Once all the ingredients are combined, add melted butter. Knead the dough until it starts to come off your hands. Dust the dough with flour and set it aside. It should double in size. When the dough rises, knead it again, then roll it out into a rectangle about 5 mm thick.
Step 3: Prepare the Poppy Seeds Bring water and milk to a boil, add poppy seeds, bring to a boil again, and let it stand for about half an hour. Once the poppy seeds are infused, drain them thoroughly, rinse with cold water, and let them drain completely on a dense sieve.
Step 4: Prepare the Poppy Seed Filling Next, add brown sugar, honey, egg, melted butter, and roasted and chopped pumpkin seeds and walnuts to the poppy seeds. Finally, add raisins soaked in plum brandy – mix everything together.
Step 5: Freeze the Poppy Seed Dough Spread the prepared filling on the rolled-out yeast dough and roll it into a roll. Wrap it in parchment paper and place it in the freezer for 1 hour.
Step 6: Bake the Scrolls Slice the chilled dough into 1-centimeter slices with a sharp knife and place them on a baking sheet lined with parchment paper. Leave them in a warm place to rise for 40-50 minutes. Finally, brush the scrolls with egg white. Place them in an oven preheated to 180°C (with convection) or 190°C (without convection) for about 14 minutes.
Serve the poppy seed scrolls cooled.
