How to make a poppy seed roll that always turns out and delights everyone? Check out the recipe for the perfect poppy seed roll!
Ingredients
Poppy Seed Filling
- Orange: 1 piece
- Eggs: 2 pieces
- Demerara sugar: 70 g
- Poppy seeds: 250 g
- Almonds: 50 g
- Honey: 100 g
- Milk: 250 ml
- Raisins: 80 g
- Water: 250 ml
Yeast Dough
- Eggs: 3 pieces
- Sugar: 100 g
- Fresh yeast: 15 g
- Butter: 50 g
- Wheat flour: 300 g
- Salt: a pinch
- Milk: 100 ml
Buttery Crumble
- Icing sugar: 50 g
- Butter: 70 g
- Wheat flour: 100 g
Preparation
Prepare in Advance Soak the raisins in hot water and leave for about 15 minutes. Blanch and peel the almonds. Blanch the poppy seeds – put poppy seeds in a pot, pour in milk and water, bring to a boil. Then set aside for about 20 minutes. Remove the butter from the refrigerator to bring it to room temperature.
Preparation
Poppy Seed Filling Sieve the poppy seeds and drain them well. Let them cool. Grind the poppy seeds three times. Add chopped almonds, soaked raisins, grated zest of a washed and scalded orange, honey, and half of the prepared demerara sugar to the ground poppy seeds. Whisk eggs and the remaining brown sugar until very fluffy. Combine the egg mixture with the poppy seed mixture.
Yeast Dough Sift flour into a bowl, make a well, and mix well with yeast and warm milk, heated to about 35-40°C (gradually add milk). Gradually add sugar, 1 egg, and 1 yolk, and a pinch of salt. Knead the dough well, then add melted butter. Knead the dough until it begins to come off your hands. The dough should be well kneaded, gently dusted with flour, and covered with a cloth. Set aside in a warm place until it doubles in volume.
Knead the risen dough again, dusting it with flour and rolling it out to a thickness of about 0.5-0.7 cm (rectangular shape). Spread the prepared poppy seed filling onto the dough. Roll it up and spread it evenly with your hand. Transfer to a baking sheet lined with parchment paper. Cut the dough in three places across. Set aside for a moment. Brush the poppy seed roll with egg using a pastry brush. Sprinkle with buttery crumble.
Baking Bake at a temperature of 165-170°C for about 45-50 minutes.
Buttery Crumble Combine room temperature butter with flour and icing sugar, mixing all the ingredients vigorously by hand.
