Yeast Poppy Seed Roll
I suggest preparing another version of a poppy seed roll, which is distinguished by the particular tenderness of the dough. The filling is also worth noting — it turns out very aromatic and juicy. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- milk 100 ml
- dry yeast 7 g
- sugar 30 g
- vanilla sugar 10 g
- butter 30 g
- egg 1
- 1/4 tsp salt
- flour 200-250 g
- maca 200 g
- sugar 100-130 g
- butter 30 g
- egg white 1
- egg yolk for brushing 1
Instructions
Preparing the starter
Step 1 of 28
Warm the milk (it is important that it be warm, not hot).
Step 2 of 28
Stir in the sugar and vanilla sugar.
Step 3 of 28
Add the yeast.
Step 4 of 28
Mix everything together.
Step 5 of 28
Stir in 50 g of flour.
Step 6 of 28
Leave the starter until it rises.
Dough Preparation
Step 7 of 28
Add the egg to the starter.
Step 8 of 28
Mix well.
Step 9 of 28
Add salt and butter.
Step 10 of 28
Mix.
Step 11 of 28
Add all the remaining flour.
Step 12 of 28
Knead the dough (the process takes about 10 minutes).
Step 13 of 28
Place the dough in a bowl.
Step 14 of 28
Leave to rise.
Filling Preparation
Step 15 of 28
Cover the poppy seeds with water and cook for 1 hour.
Step 16 of 28
Strain, removing as much water as possible (cheesecloth can be used for squeezing).
Step 17 of 28
Grind the sugar and poppy seeds through a meat grinder.
Step 18 of 28
Add butter.
Step 19 of 28
Mix.
Step 20 of 28
Add the egg white.
Step 21 of 28
Mix together.
Step 22 of 28
Beat the egg yolk.
Step 23 of 28
Roll out the dough into a sheet of 35x50 cm.
Step 24 of 28
Spread the filling over the surface.
Step 25 of 28
Form the roll by pinching the edges.
Step 26 of 28
Place the roll on a baking sheet lined with parchment paper or greased with oil.
Step 27 of 28
Leave it to rise.
Step 28 of 28
Brush the surface with egg yolk. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes.