Description
A soft yeast bread wrapped around a poppy seed filling
Ingredients
Scale
- for the dough:
- 1 cup (250 ml) milk
- 4 teaspoons (15 g) sugar
- 2 packets (14 g) yeast
- 4 cups (500 g) all-purpose flour
- 1 teaspoon salt
- 2 egg yolks
- 1/4 cup (50 g) butter
- 1 teaspoon vanilla
- for the filling:
- 10 ounces (300 g) poppy seeds
- 1/2 cup (100 g) sugar
- 2 teaspoons butter
- 2 egg whites
- 3 tablespoons honey
- 1 cup raisins
- 1/2 teaspoon almond extract
- 1 egg
- 1 tablespoon oil
- for glaze (optional);
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- Cover the poppy seeds in boiling water and let sit for a few hours or overnight
- Heat the milk to 110 F (43 C), pour into a large bowl
- Stir in the sugar and the yeast, let sit for 5 minutes
- Stir in the flour, salt, egg yolk, butter, and vanilla, kneading my hand to work in all of the flour
- Cover the bowl with a dish towel and let rise until doubled in size about 90 minutes
- While the dough rises, strain the water from the poppy seeds using a paper towel lined colander
- Grind the poppy seeds in a spice (clean electric coffee grinder) or a food processor, you’ll get the best results with a spice grinder, but you’ll have to process in batches
- Mix sugar, butter, egg whites, honey, ground raisins (process in your spice grinder or just add to the food processor and mix) and almond extract
- Punch down the dough, and divide in two
- Roll each piece into a 14 inch x 10 inch rectangle
- Spread half of the poppy seed filling in each rectangle, avoiding the edges
- Roll up (on the long side), pinching to seal the dough, tucking the end underneath and pinching to keep the filling from leaking out
- Place the rolls on a parchment lined baking sheet, seam side down
- Cover with dish towel and let rise 35-40 minutes
- Preheat over to 350 F (175 C)
- Brush with egg beaten with oil, bake for 35 minutes
- Cool
- (Optional) stir milk into powdered sugar and pour/drizzle over the rolls
- Cut into 1/2 inch slices