Traditional poppy seed roll

Fill your kitchen with the aroma of this soft, sweet, Eastern European bread.

Ingredients:

• 0.25kg of poppy seeds
• ¾ cup of sugar + 2 tablespoons extra
• 1 tablespoon of butter, melted
• 1 teaspoon of lemon juice
• ½ cup of milk, hot
• 7g of active dry yeast
• ½ cup of warm water
• 2 cups of flour
• ½ teaspoon of salt
• ¼ cup of butter
• 1 egg, separated

Method:

1. In a food processor, process seeds for one minute.

2. In a bowl, mix seeds, ¾ cup of sugar, melted butter, lemon juice and milk and stir to create a filling. Let chill.

3. Mix yeast with water and remaining sugar. Let sit until yeast forms a layer.

4. In a bowl, mix flour, salt and ¼ cup of butter until crumbed.

5. Add yeast and egg yolk to crumb mixture, saving the egg white. Stir until a dough forms.

6. On a floured surface, knead dough for about five minutes or until smooth.

7. Divide dough in half. Roll each half into 30cm x 40cm rectangles.

8. Spread chilled poppy seed filling over top each half, reserving a 2-3cm border around each. Fold all sides of the border inward over the filling, pressing.

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9. Roll the dough length-wise forming a roll, repeating for both. In order to stop filling leakage, pinch and tuck ends.

10. Place rolls, seamed side down on a lined baking sheet and let sit for one hour.

11. Preheat oven to 175°C.

12. Beat reserved eggwhite and brush over rolls.

13. Bake for 30 to 40 minutes. Remove and cover with a cloth and let cool completely. Cut to serve.