Old World Poppy Seed Roll
Recipe information
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Cooking:
20 min.
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Servings per container:
16
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Source:

Ingredients for - Old World Poppy Seed Roll

1. Poppy seeds - ½ pound
2. White sugar - ¾ cup
3. Hot milk - ½ cup
4. Butter, melted - 1 tablespoon
5. Lemon juice - 1 teaspoon
6. Warm water (100 degrees F/38 degrees C) - ½ cup
7. White sugar - 2 tablespoons
8. Active dry yeast - 1 (.25 ounce) package
9. All-purpose flour, or more if needed - 2 cups
10. Salt - ½ teaspoon
11. Butter - ¼ cup
12. Egg, separated - white reserved - 1 large

How to cook deliciously - Old World Poppy Seed Roll

1. Stage

Make the filling: Place poppy seeds into a food processor; process until seeds are ground, about 1 minute.

2. Stage

Mix poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice together in a bowl until combined; cover and refrigerate while making bread. The filling will set up and thicken as it chills.

3. Stage

Make the bread: Pour warm water into a small bowl; add sugar and sprinkle yeast on top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

4. Stage

Whisk flour and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add yeast mixture and egg yolk; stir to make a soft dough.

5. Stage

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.

6. Stage

Spread half of 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.

7. Stage

Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.

8. Stage

Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.

9. Stage

Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.