Poppy seed roll
Yeast dough pigtail roll with poppy seed filling
Ingredients
| BATTER: |
| wheat flour 300 g |
| warm milk 100 ml |
| softened butter 50 g |
| sugar 30 g |
| yeast 5 g |
| egg 1 pc |
| egg yolk 1 egg |
| FILLING: |
| poppy 200 g |
| milk 300 ml |
| cream (20%) 200 ml |
| sugar 80 g |
| vanilla sugar 10 g |
Instructions
Step 1
Prepare the dough. Mix the milk, sugar, yeast and 80 grams of flour. Leave in a warm place until bubbles appear. Then add the egg and 30 grams of butter, mix until homogeneous. Pour in the remaining flour, knead the dough, cover it with cling film and leave it in a warm place for 2 hours. Then knead, cover again with clingfilm and leave for another half hour.
Step 2
Soak the poppy seeds in hot water for half an hour, chop in a blender, transfer to a saucepan, add the milk and cream, vanilla sugar and sugar. Cover the saucepan with foil, make holes in it. Put the poppy in an oven heated to 180 degrees for 30 minutes. Then let it cool down.
Step 3
Dust the table with flour, roll out the dough in the shape of a rectangle. Spread the poppyseed filling over it, roll up into a tight roll and cut lengthwise in half. Weave the halves of the roll together and wrap the ends underneath.
Step 4
Place in a mold greased with butter, brush the surface of the roll with egg yolk. Bake for 35-40 minutes at 170 degrees. Serve to the table cold. Enjoy.
