old world poppy seed roll

Ingredients

• Servings: 2
• 1/2 pound poppy seeds
• 3/4 cup white sugar
• 1 tablespoon butter, melted
• 1 teaspoon lemon juice
• 1/2 cup hot milk
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (100 degrees f/38 degrees c)
• 2 tablespoons white sugar
• 2 cups all-purpose flour, or more if needed
• 1/2 teaspoon salt
• 1/4 cup butter
• 1 egg, separated - white reserved

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins


• place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• mix yeast with water and 2 tablespoons sugar in a small bowl. allow to stand until the yeast forms a creamy layer.
• whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• turn dough out 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.
• spread half 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.
• line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• bake in preheated oven until dark golden brown on top, 30 to 40 minutes. remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. cool completely before slicing.