Serves 10
120 min
Poppy Seed Roll
Recipe GLPRe203b8d8eead5d
A traditional Eastern European sweet bread roll featuring a tender yeast dough wrapped around a rich poppy seed and pastry filling. The dough is brushed with an egg wash for a beautiful golden crust, then dusted with powdered sugar for a classic finish. Perfect as a breakfast pastry or afternoon treat.
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Ingredients
¾ cup whole milk
1 teaspoon active dry yeast
1 tablespoon granulated sugar
1 tablespoon butter, melted
2 cups all purpose flour
¼ teaspoon kosher salt
2 tablespoons honey
12½ ounces poppy seed and pastry filling
1 egg yolk whisked with cold water
powdered sugar, optional
Directions
Warm the whole milk in a small saucepan until it reaches 160°F to 160°F (just warm to the touch). Remove from heat and stir in the active dry yeast and granulated sugar. Let the mixture sit for about 5 minutes until foamy, indicating the yeast is activated.
In a large bowl, combine the all purpose flour and kosher salt. Make a well in the center and pour in the yeast mixture and the melted butter. Stir until a shaggy dough forms, then knead by hand or with an electric mixer for about 8 to 10 minutes until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 375°F. On a lightly floured work surface, punch down the risen dough and roll it out into a rectangle approximately 10 by 14 inches.
Spread the honey evenly across the dough, leaving a small border around the edges. Spread the poppy seed and pastry filling over the honey in an even layer.
Starting from one of the longer sides, roll the dough tightly into a log, pressing gently to seal the seam. Place the roll seam-side down on a parchment-lined baking sheet.
Brush the entire surface of the roll with the whisked egg yolk and cold water mixture to create an egg wash.
Bake in the preheated 375°F oven for 25 to 30 minutes, until the roll is golden brown and sounds hollow when tapped on the bottom.
Remove the roll from the oven and allow it to cool on a wire rack for about 10 minutes. If desired, dust the cooled roll with powdered sugar before serving. Slice and serve warm or at room temperature.
