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Roll with poppy seeds

Author
Cookinero 12 Nov 2022
20410
Roll with poppy seeds

Excellent roll with poppy seeds, you will like it)

How to cook Roll with poppy seeds

Step 1

Pour flour into a saucepan. Add salt, sugar, yeast. Pour in 300 g of milk and mix. Once the liquid is absorbed, add the melted butter and knead the dough. The dough should be homogeneous and smooth, you can add flour to achieve the perfect consistency. Cover the pot with a lid and place in a warm place for 1 hour.

Step 2

Roll with poppy seeds

Cooking Poppy: Pour all the poppy seeds into a saucepan and pour plenty of water, bring to a boil, then cook for another 10 minutes. Drain the water, and pour 500 ml of hot milk over the poppy seeds, return to the fire and cook for another 10 minutes. Then cool completely. Add sugar 200g. and grind in a blender. Add 1 egg white and a pinch of salt, mix well. The filling is ready.

Step 3

Roll with poppy seeds

The dough should double in size. Sprinkle the surface with flour. Divide our dough into two equal parts (two rolls). Roll out one part into a 30 x 49 cm rectangle. Distribute our stuffing. Roll the roll. Grease a baking sheet with oil and spread baking paper. Lay our roll on a baking sheet. Brush the surface of the roll with 1 yolk (diluted with 1 teaspoon of water). Bake at 180 degrees for 30-35 minutes. Do the same with the second part of the test.

Roll with poppy seeds - FAQ About Ingredients, Baking Time and Storage

While all-purpose flour works best, you can substitute with bread flour for a chewier texture. Avoid using self-rising flour as this recipe already includes yeast.
For a dairy-free option, you can use almond, soy, or oat milk. The results will be slightly different in texture and flavour, but still delicious.
These rolls are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2-3 days. To keep them longer, refrigerate for up to a week.
Yes! Let them cool completely, then wrap them tightly in plastic wrap and foil, or place them in a freezer bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, wrap the rolls in foil and bake at 175°C (350°F) for 10-15 minutes, or until warmed through. You can also microwave slices for a quicker option, but they might become slightly softer.
Yes, you can reduce the sugar to taste. Start with 150g and adjust as needed. Keep in mind that sugar contributes to the overall texture and moisture of the filling.
The dough needs time to rise for the proper texture. If you're short on time, you can try placing the dough in a slightly warmer spot, like near a preheating oven (but not too close!). This may speed up the process, but keep an eye on it.
Yes, instead of dividing the dough into two parts, you can divide it into smaller portions and make individual rolls. Reduce the baking time accordingly, checking for doneness after 20-25 minutes.
You can use a food processor or a manual poppy seed grinder (if you have one). If those aren't available, try using a mortar and pestle, though it will require more effort.

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