Old World Poppy Seed Roll - cooking recipe

Ingredients
    1/2 pound poppy seeds
    3/4 cup white sugar
    1 tablespoon butter, melted
    1 teaspoon lemon juice
    1/2 cup hot milk
    1 (.25 ounce) package active dry yeast
    1/2 cup warm water (100 degrees F/38 degrees C)
    2 tablespoons white sugar
    2 cups all-purpose flour, or more if needed
    1/2 teaspoon salt
    1/4 cup butter
    1 egg, separated - white reserved
Preparation
    Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
    Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
    Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
    Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
    Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
    Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
    Cut dough into 2 equal pieces. 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 back over the filling on all sides and press down.
    Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
    Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
    Preheat oven to 350 degrees F (175 degrees C).
    Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
    Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

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