Poppy Seed or Walnut Roll
From
LindaLMT
8 years ago
How to make it
- Process poppy seeds in food processor till seeds are ground, about 1 minute.
- Turn poppy seeds into a bowl and stir in 1/2 c. white sugar, 1 T. melted butter, lemon juice, and hot milk. Cover and chill well. Filling will thicken once chilled.
- When ready to make the bread mix yeast with water and 2 T. sugar. Allow to stand until yeast forms a creamy layer.
- Whisk flour and salt together in a bowl and use a pastry cutter to cut 1/4 c. butter into flour mixture until mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir till soft dough forms.
- Turn dough out onto a floured work surface and knead until smooth and springy (about 5 minutes). Add more flour a little at a time if needed. This is a soft dough.
- Divide dough in half and roll each piece out into a 12x16" rectangle (approx.)
- Spread half the chilled poppy seed filling over each rectangle leaving a 1" boarder from the edges. Fold the 1" boarder back over the filling on all sides.
- Working with the shorter side of the rectangle roll it like a jelly roll. Pinch ends together and tuck the ends under the roll to keep filling from leaking.
- Place rolls on parchment paper lined baking sheet(s), seam side down, and allow to rise in a warm place for 1 hour. Because the dough is a Brioche like dough it will not rise much.
- Preheat over to 350 degrees.
- Beat egg white in bowl till frothy and brush rolls.
- Bake until dark golden brown about 30-40 minutes.
- Remove from oven and cover rolls with a clean dry towel until cool to keep crust soft.
- Cool completely before slicing.
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