Old World Poppy Seed Roll|Print

Servings: 16

Poppy seeds

1/2 pound

White sugar

3/4 cup

Butter, melted

1 tablespoon

Lemon juice

1 teaspoon

Hot milk

1/2 cup

Active dry yeast

1 (.25 oz) package

Warm water (100°F/38 °C)

1/2 cup

White sugar

2 tbsp.

All-purpose flour

2 cups, or more if needed

Salt

1/2 teaspoon

Butter

1/4 cup

Egg, separated, white reserved

Old World Poppy Seed Roll

Prep:

20 m

Cook:

30 m

Ready in:

50 m

Put poppy seeds into a food processor and blend until seeds are ground, for about 1 minute.
In a bowl, mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk. Cover poppy seed mixture and place in the fridge while making bread.
In a small bowl, mix yeast with warm water and 2 tablespoons sugar. Let stand until the yeast bubbles and forms a creamy layer, about 10 minutes.
Sift flour into a separate bowl and mix it with salt; with a pastry cutter, cut 1/4 cup butter into the flour mixture until the mixture has the texture of coarse crumbs.
Add yeast mixture and egg yolk into the flour mixture and stir to make a soft dough.
Dust working surface with some flour, place dough onto it and knead until smooth and slightly springy, for about 5 minutes. If the dough is too sticky, knead in more flour, about 2 tablespoons at a time.
Cut dough into 2 pieces of equal size. Roll each piece out into a 12x16-inch rectangle.
Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border over the filling on all sides and press down.
Pic0k up the shorter side of a dough rectangle and roll it up; repeat with the second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
Line a baking sheet with baking paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350° F/175° C/Gas Mark 4.
Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
Bake in preheated oven until top is golden brown, for 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep the crusts soft. Before slicing, allow to cool down completely.