Walnut or Poppy Seed Roll
DessertGreat holiday treat.
Ingredients
Filling ingredients
½ pound poppy seeds
¾ cup white sugar
½ cup hot milk
1 tablespoon butter, melted
1 teaspoon lemon juice
Directions for the Bread. The bread is delicious on it’s own.
Ingredients
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast (fast acting)
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 large egg, separated - white reserved
Instructions
Make the bread: add sugar, yeast, flour and salt together in a bowl. Add soften butter and a egg yolk; Pour warm water and stir to make a soft dough (about 5 minutes)
Make the filling: Mix poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice together in a bowl until combined; cover and refrigerate while making bread. The filling will set up and thicken as it chills.
Step 5
Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
Step 6
Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
Step 7
Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.
Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.