Poppy Seed Roll
my favorite
For Poppyseed butter Filling:
-
½ pound poppy seeds
-
1 cup milk
-
¼ cup margarine
-
¾ cup white sugar
-
1 pinch salt
-
2 eggs, beaten
-
3 strips lemon peel
Optional to add when filling the cake:
-
½ cup raisins
-
1 apple peeled ad grated
-
1 tsp cinnamon
Dough
-
6½ cups unbleached all-purpose flour
-
½ cup sugar
-
1 tsp salt
-
2 cups butter (room temperature)
-
3¼ teaspoons yeast
-
1 cup warm milk
-
3 teaspoons Vanilla
-
1 egg
​
This will yield 4 large rolls.
Freezes well
For the filling​
Grind the poppy seeds in a mill or coffee grinder.​
Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.​
Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.​
Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.
​
After rolling out the dough and spread the poppyseed butter, you may add apple, raisins, cinnamon
​
Dough
-
Combine dry ingredients in a bowl. Cube the butter, if using, and cut it into the dry ingredients until it resembles small peas.
-
In a small bowl, sprinkle the yeast over the warm milk and add to the dry ingredients, and knead until the dough comes together.
-
Divide the dough in half, wrap and refrigerate for an hour.
-
Roll out one half of the dough into a rectangle. Spread the poppyseed butter on the dough in an even layer, and roll the dough (not tightly) lengthwise.
-
Beat the egg and brush it on the top of the cake roll. Let the egg wash dry(about 15 minutes) and repeat 3 more times.
-
Bake at 375° for about 45 minutes.
​
Note:
* I would reduce the amount of sugar in the filling to 1.5 cups
* This is very similar to
