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| Old World Poppy Seed Roll |
"Tender, tender, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mom and aunts always made this Eastern European bread for Easter and Christmas. Looks complex, however is straightforward sufficient to make for an Old-World treat. I love it high-quality after the second one day."
Ingredients :
- half pound poppy seeds
- 3/4 cup white sugar
- 1 tablespoon butter, melted
- 1 teaspoon lemon juice
- half cup hot milk
- 1 (.25 ounce) bundle energetic dry yeast
- half cup warm water (100 stages F/38 tiers C)
- 2 tablespoons white sugar
- 2 cups all-purpose flour, or extra if needed
- half of teaspoon salt
- 1/four cup butter
- 1 egg, separated - white reserved
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 2H50M |
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- Place poppy seeds into a meals processor and procedure until seeds are floor, approximately 1 minute.
- Mix poppy seeds with 3/four cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate even as making bread (filling will set up and thicken because it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand till the yeast paperwork a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/four cup butter into the flour aggregate until the aggregate resembles coarse crumbs.
- Pour yeast aggregate and egg yolk into flour aggregate and stir to make a soft dough.
- Turn dough out onto a floured work floor and knead until smooth and slightly springy, about five mins. If dough is simply too sticky, knead in greater flour, about 2 tablespoons at a time.
- Cut dough into 2 identical pieces. Roll each piece out right into a 12x16-inch rectangle.
- Spread half the poppy seed filling over every rectangle, leaving a 1-inch border. Fold the 1-inch border lower back over the filling on all facets and press down.
- Pick up the shorter aspect of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends below to prevent filling from leaking out.
- Line a baking sheet with parchment paper; vicinity rolls seam aspects down on the baking sheet and allow to rise in a heat location till doubled, about 1 hour.
- Preheat oven to 350 tiers F (one hundred seventy five ranges C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven till darkish golden brown on top, 30 to forty mins. Remove from oven and cowl rolls with a smooth kitchen towel till cool to preserve crust gentle. Cool completely earlier than reducing.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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