Ingredients for Poppy Seed Roll
- 2 tablespoons (15g) all-purpose flour for filling
- Active Dry Yeast
- 1 cup (240ml) warm milk (105-115°F)
- 1/4 cup (50g) unsalted butter, plus 2 tablespoons (30g) for filling
- 1/4 cup (50g) granulated sugar, plus 1/4 cup (50g) for filling
- 1 teaspoon salt
- 2 large eggs, plus 1 for egg wash (optional)
- Lemon Zest
- 1 cup (120g) poppy seeds
- 1/2 cup (60g) chopped dates
- 1/2 cup (60g) slivered almonds
- 1/2 cup (60g) currants
- Orange Rind
- Heavy Cream
- Egg
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How to Make Poppy Seed Roll
- **Activate Yeast:** In a large mixing bowl, combine 1 1/2 cups (190g) all-purpose flour and 2 1/4 teaspoons (1 packet) active dry yeast.
- **Warm Milk Mixture:** In a heavy saucepan over low heat, combine 1 cup (240ml) warm milk (105-115°F), 1/4 cup (50g) unsalted butter, 1/4 cup (50g) granulated sugar, and 1 teaspoon salt. Heat until the butter is melted and the mixture is warm.
- **Combine Wet and Dry:** Gradually add the warm milk mixture to the flour and yeast mixture, beating on low speed with an electric mixer until well combined.
- **Add Eggs:** Beat in 2 large eggs one at a time.
- **Add Flour and Lemon:** Add 1/2 cup (60g) all-purpose flour and 1 teaspoon lemon zest.
- **Mix on High:** Beat on high speed for 2 minutes.
- **Add Remaining Flour:** Stir in as much of the remaining flour as possible with a wooden spoon to form a soft dough.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead in the remaining flour until a moderately stiff dough forms. Knead for about 10 minutes until the dough is smooth and elastic.
- **First Rise:** Place the dough in a greased bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- **Prepare the Filling:** In a medium bowl, combine 1 cup (120g) poppy seeds, 1/2 cup (60g) chopped dates, 1/2 cup (60g) slivered almonds, 1/2 cup (60g) currants, 1/4 cup (30g) candied orange peel, 1/4 cup (50g) granulated sugar, and 2 tablespoons (15g) all-purpose flour.
- **Coat the Filling:** Toss until the ingredients are evenly coated.
- **Make the Custard:** In a medium saucepan over low heat, melt 2 tablespoons (30g) unsalted butter. In a small bowl, whisk together 1/4 cup (60ml) heavy cream and 1 large egg.
- **Combine Custard and Filling:** Gradually whisk the cream mixture into the melted butter. Add the poppy seed mixture and stir until well combined.
- **Cook the Filling:** Cook over low heat for 3 minutes, stirring constantly. Remove from heat and set aside to cool completely.
- **Second Rise:** Punch down the dough. On a lightly floured surface, roll the dough into a 14x16-inch rectangle.
- **Spread the Filling:** Spread the cooled poppy seed filling evenly over the dough, leaving a 1/2-inch border.
- **Roll the Dough:** Starting at the short end, tightly roll the dough jelly-roll style, to the center. Turn the dough over and repeat with the other short end, so the rolls meet in the middle.
- **Seal and Shape:** Pinch the rolls together to seal. Carefully lift the roll and place it seam-side down on a greased baking sheet.
- **Second Rise:** Cover and let rise in a warm place for 40 to 50 minutes, or until almost doubled in bulk.
- **Preheat Oven:** Preheat oven to 375°F (190°C).
- **Egg Wash (Optional):** Brush the top of the roll with an egg wash (1 egg beaten with 1 tablespoon of water).
- **Bake:** Bake for 35 to 40 minutes, or until golden brown.
- **Cool:** Cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
225g
Fat
80g
Carbs
38g
