Poppyseed Roll

img_4927Cooking for Families

My Nanny Kids’ Grandmother comes from Poland and makes this tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. It’s a wonderful and impressive treat for the holidays. Your Nanny Family or personal family will love this.

You Will Need:

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
Fresh Lemons
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated – white reserved

You Will Need:

1. Place poppy seeds into a food processor and process until seeds are ground, about 1 minute

2. Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
3. Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
4. Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
5. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.

6. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.

7. Cut dough into 2 equal pieces. Roll each piece out into a 12×16-inch rectangle.

8. Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.

9. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.

10. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.

11. Preheat oven to 350 degrees F (175 degrees C).

12. Beat egg white in a bowl until frothy; brush the rolls with beaten egg white. 13. Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

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