Poppy seeds Roll

Jul 4
4 min read

Updated: Jul 7

Poppy seeds Roll

Poppy seed roll in a simple and easy way of preparation. First you start with making the filling, and then you start making the dough for this crunchy poppy seed roll. You can also add less sugar to fill for about 60 g if you like it less sweet, it consists of the basic ingredients that we all have at home, namely: powdered sugar, ground poppy seeds, honey, and milk. I always like to add grated lemon to the dough, but you can skip this step, in addition to the lemon, you will need dry yeast, warm water, milk, sugar, flour and butter or oil, and one egg yolk. The poppy seed roll is very tasty and juicy and full of poppies. With this recipe, combine two strudels into one and bake in a 30x10 cm bread mold. Let's make it together. Follow the recipe.

Poppy-seeds-Roll — **Poppy** **seeds** **Roll**

Ingredients: simple, total time: 105 min.

Filling:

300 g ground poppy seeds
200 g powdered sugar/ it can be less for 50 g if you like less sweet
150 ml warm milk
50 g melted butter
2 Tbsp of honey

Dough:

For Raising Yeast:

1/2 Tbsp dry yeast/ 4 g
1 tsp granulated sugar
165 ml warm water
1 tsp flour

_________________________

2 Tbsp oil
pinch of salt
1 tsp grated lemon zest
300 g flour
80 g soft butter/ room temp., divided
mold for bread 30 x10 cm

For Spread:

1 egg yolk
1 Tbsp milk

Preparation:

Filling:

300 g of poppy seeds, 200 g of powdered sugar, mix in a bowl, add 150 ml of hot milk, 50 g of melted butter, 2 spoons of honey, and mix until uniform. Set aside.
You can make the filling without honey, but then add 2 bags of vanilla sugar, mix everything and combine the ingredients on a low heat for a few minutes, add a little milk if necessary. Set aside.

Dough:

1/2 teaspoon of dry yeast, 1 teaspoon of sugar, 165 ml of warm water, 1 teaspoon of flour, mix well, leave for 5 minutes.
After the elapsed time, add 2 spoons of oil, a little salt, grated lemon zest add 300 g of flour gradually, and mix first with spoon then knead it all well by hand, until you get a compact dough.
Oil the work surface and take out the dough, knead a little more by hand, cover it with a transparent film and leave it for 10 minutes.
After the elapsed time, divide the dough into 2 equal parts.
Knead the dough by hand and spread it with a rolling pin.
Add 40 g of softened butter to the dough, coat the entire surface of the dough, fold it from one side and the other to the center of the dough, then fold it like a book. Cover it with transparent foil and set it aside. Do the same with the other part of the dough, and let it sit for 15 minutes more.
When the time passed, coat the work surface with oil, roll out the dough with a rolling pin into a rectangular shape with a thickness of 3.5-4.5 mm.
Place baking paper cut to dimensions 30x40 cm over the dough and cut the overhanging edges with a dough cutter.
Fill the entire surface of the dough and spread it evenly, leaving 6 mm free space towards the edges.
Now roll it into a roll evenly and as thinly as you can, but leave a space of about 4 cm and do not roll it all the way!
Place the baking paper and transfer the strudel to it.
Place the second dough close to this strudel on the baking paper, spread the dough in the same form, so that the edges of one and the other strudel connect, the thickness of the second dough must be the same, fill the second strudel and flatten it evenly.
Bring the edges together well and put the filling on them.
Now twist the roll from the shorter side, with the help of paper so that you get one roll.
Fix the firm by hand, transfer it to paper and put it in a 30x10 cm bread mold, cover it with a clean cloth and let it rest for 30 minutes.
When the time has come, mix the egg yolk with milk and coat the entire strudel with the help of a brush. (or just melted margarine for a lean version).
Bake at 180°C for about 40 minutes.
Cover the finished poppy seed roll with a wet and custom cloth.
Cool the poppy seeds roll, sprinkle with powdered sugar, cut into slices and serve.

Buon appetito!

NOTE:

Instead of honey, you can add 2 bags of vanilla sugar 20 g.
Store the cake at room temperature, covered with a clean wet cloth, for up to 4 days.
If the strudel has been standing for a long time at room temperature and the crust has hardened, pour only milk over it.