Polish-Style Poppy Seed Roll

Ingredients

• 500 g flour
• 0.5 cube fresh yeast (ca. 21 g)
• 75 g sugar
• 180 ml lukewarm milk
• 100 g butter
• 2 egg yolks
• 1 whole egg
• 1 tsp lemon zest
• flour (for dusting)
• 300 g ground poppy seeds
• 250 ml milk
• 40 g Butter
• 120 g sugar
• 1 pinch cinnamon
• 1 egg yolk
• 75 g melted butter
• 120 g powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Crumble the yeast into it, add 2 tbsp sugar and 50 ml lukewarm milk, and stir. Sprinkle some flour on the edges and cover; let rise in a warm place for about 15 minutes. Add the remaining ingredients and knead until smooth and the dough releases from the bowl. If too wet, fold in more flour; if too dry, add a little more lukewarm milk. Cover and let rise another ~45 minutes.

2. 2.

   For the filling, bring the poppy seeds, milk, butter, and sugar to a boil. Remove from heat, add cinnamon, stir occasionally until it cools and thickens.

3. 3.

   Knead the dough again, then roll out on a floured surface to about 0.5 cm thickness in a rectangle. Spread the filling over the dough, roll up tightly, and place on parchment-lined baking sheet. Let rise for another ~30 minutes.

4. 4.

   Preheat the oven to 180°C fan (375°F).

5. 5.

   Beat the egg yolk with 1–2 tbsp water and brush it over the roll. Bake for 45–55 minutes until golden brown. Remove from oven and let cool.

6. 6.

   Brush the cooled roll with melted butter, dust generously with powdered sugar, slice, and serve.