Oat Roll with Poppy Seed Filling

Ingredients

• 250 g poppy seeds (ground)
• 100 g raisins
• 3 tbsp rum
• 30 g semolina
• 200 ml milk
• 100 g sugar
• 1 tsp grated lemon zest
• 2 tbsp ground walnuts
• powdered sugar
• butter (for the baking tray)
• flour (for the work surface)
• 500 g flour
• 1 fresh yeast
• 70 g sugar
• 200 ml lukewarm milk
• a pinch of salt
• 1 egg
• 75 g soft butter

Instructions

1. 1.

   Dissolve yeast in lukewarm milk, mix with dough ingredients and knead well with the attachment of an electric hand mixer. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Soak raisins in rum. Mix poppy seeds and semolina, bring milk to boil and pour over the mixture. Add rum-soaked raisins, sugar, lemon zest and walnuts; stir and let sit for about 15 minutes.

3. 3.

   Knead the yeast dough again and roll it out on a floured surface into a rectangle roughly 30 x 35 cm. Spread the filling over it, leaving a 2 cm border. Roll up from the long side, place seam-side down on a greased baking tray, let rise for about 20 minutes. Bake in a preheated oven at 180°C (fan 160°C) for about 45 minutes until golden brown.

4. 4.

   Dust the cooled poppy seed roll with powdered sugar and serve sliced.