Poppy Seed Roll

Punch dough down and let rest for 5 minutes.

Poppy seed roll.

Curve slightly to form a crescent shape. It is popular in central europe and parts of eastern europe where it is commonly eaten at christmas and easter time. Let stand for 5 minutes. Deflate dough and divide in half.

Heat one oven to 100f and turn it off. Use a spice grinder or a food processor to pulse the poppy seeds for about 30 seconds you can do this in batches if needed but i added them all at once. Homemade poppy seed filling is rolled up inside a buttery yeast dough and baked until golden brown. How to make russian poppy seed roll roulette.

The recipe yields 2 filled loaves. Make the poppy seed filling. In a large bowl dissolve yeast in water. Roll dough into a 12 in.

An eastern european dessert table invariably includes something sweet made with poppy seeds either ground or whole. How to make a poppy seed roll. Place on a large greased baking sheet seam side down. Add 1 teaspoon of sugar.

Spread with poppy seed filling. Spread with poppy seed filling and 1 cup nuts. Roll each half to a 12 x 8 inch rectangle. Spread half of the poppy seed filling in each rectangle avoiding the edges.

Slice each into 12 pieces and place cut side down in greased 9 inch round cake pans. Place the rolls on a parchment lined baking sheet seam side down. Add the seeds to a medium bowl then the boiling water along with the rest of the filling ingredients. Beat in milk shortening salt egg and remaining sugar.

Roll up jelly roll fashion from long edge. Heat 1 1 3 cups milk in the microwave until it s luke warm. When proofing is complete transfer the poppy seed rolls into the second oven for baking. This poppy seed roll or strudel recipe is made with a yeast dough and is known as makowiec mah koh vyets in polish.

Place the pan with rolls in the oven to proof for 30 minutes. Pour milk in a large mixing bowl preferably the bowl from your kitchenaid mixer add 1 tbsp yeast 2 tbsp sugar and 1 cup flour. It is traditional in several cuisines including polish. Roll each piece into a 14 inch x 10 inch rectangle.

Let rise until doubled in bulk. Starting with the long side roll up dough and pinch the edges to seal. Roll up on the long side pinching to seal the dough tucking the end underneath and pinching to keep the filling from leaking out.