CATEGORIES
Winter

Old World Poppy Seed Roll

Prep:
20 m
Cook:
30 m
Ready in:
50 m
Yum
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling - so delicious!
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INGREDIENTS
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
1
DIRECTIONS
  1. Put poppy seeds into a food processor and blend until seeds are ground, for about 1 minute.
  2. 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.
  3. 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.
  4. 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.
  5. Add yeast mixture and egg yolk into the flour mixture and stir to make a soft dough.
  6. 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.
  7. Cut dough into 2 pieces of equal size. Roll each piece out into a 12x16-inch rectangle.
  8. 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.
  9. 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.
  10. 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.
  11. Preheat oven to 350° F/175° C/Gas Mark 4.
  12. Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  13. 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.
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